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Recipe courtesy of William Granger

Chicken Burgers with Lemongrass and Lime

  • Level: Easy
  • Total: 55 min
  • Prep: 15 min
  • Inactive: 30 min
  • Cook: 10 min
  • Yield: 6 servings
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Ingredients

1 1/2 pounds, ground chicken

1 onion, finely grated

1 cup fresh white bread crumbs

1 clove garlic

1 lemongrass stalk, green part removed, finely chopped

2 tablespoons chopped fresh cilantro

2 teaspoons finely grated lime zest

1 tablespoon fish sauce

2 teaspoons caster sugar (superfine)

Soft rolls

Lettuce leaves

Fresh mint

Cilantro leaves

Asian Chili Sauce

Serving suggestion: Spicy Slaw, recipe follows

Dressing:

1 tablespoon rice vinegar, mirin or white vinegar

1 tablespoon caster sugar (superfine)

1 1/2 tablespoons freshly squeezed lime juice

2 tablespoons fish sauce

2 long red chiles, deseeded and finely chopped

1/2 teaspoon salt

Slaw:

2 tablespoons caster sugar (superfine)

2 tablespoons rice vinegar, mirin or white vinegar

2 large carrots, cut into small matchsticks

2 cups white cabbage, shredded

4 celery ribs, trimmed, cut into small matchsticks

1 large red onion, thinly sliced

1 cup fresh mint leaves

1 cup cilantro leaves

Directions

  1. Combine the ground chicken, onion, breadcrumbs, garlic, lemongrass, cilantro, lime zest, fish sauce and sugar into a large bowl. Incorporate the ingredients well with your hands. Divide and shape the mixture into 6 patties, and then cover and refrigerate them for 30 minutes. 
  2. Light a barbeque or preheat a chargrill pan that has been brushed with a little flavored, light oil, such as grape seed or canola. 
  3. Grill the patties for 4 minutes on each side or until they are fully cooked through. To serve, layer the burgers on the soft rolls with lettuce, mint, cilantro leaves and chili sauce. These burgers are great with the Spicy Slaw. 

Dressing:

  1. Mix together the vinegar, sugar, lime juice, fish sauce, chiles and salt. Stir together until the sugar is dissolved.

Slaw:

  1. Mix together the sugar and rice vinegar, add the carrot and let marinate for 20 minutes. Drain the carrot and add to the cabbage with the celery, onion, mint and cilantro in a large bowl. Add the dressing and toss together. Serve with the burgers. 

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