Spicy Mini Chicken Burgers
Fantastic served as an entre for a dinner party, snacks while watching the Grand Final or cooked outside on a BBQ enjoying great summer weather.
This recipe is gluten free and a great way to get the kids involved mixing ingredients and forming patties ready for cooking. Makes 16 patties.
Pantry Items
- 30 ml Roasted Garlic Oil for ‘the Passionate Foodie’
- 45 ml Chilli, Lime and Coriander Dipping Sauce for ‘the Passionate Foodie’
- 4 pinches of Szechuan Pepper Salt for ‘the Passionate Foodie’
Shopping List
- 500 gm of Chicken Mince
- 2 cm cube of freshly grated ginger
- 2 green beans finely sliced
- 2 red chilli, de-seeded and sliced finely
- 1 lemon zested and juiced
- 2 thin spring onions finely sliced
- 40 gm of fresh coriander leaves
- 3 tbsp Honey Mustard Dressing
- 1 lettuce
Method
Combine Szechuan Pepper Salt, ginger, chilli’s, green beans, lemon zest and juice, chopped spring onions, coriander and Honey Mustrad into a bowl. Add the chicken mince and mix all ingredients together thoroughly.
Heat the Roasted Garlic Oil in a pan to a medium heat and cook patties for about 3 minutes each side. Don’t cook too quickly as you want them to be cooked through and a golden on top.
Wrap the burgers in a strip of lettuce and then dip in the Chilli, Lime and Coriander Dipping Sauce.
Serve to suit your event - three makes for a good entre size serve or piled high onto a plate so others can serve themselves works well for a BBQ.
Preparation Tips:
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When de-seeding and slicing chilli’s wear disposable food handling gloves to prevent accidently spreading the chilli’s heat.
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Gloves also prevent the mince and other ingredients sticking to your hands when mixing and forming patties.
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Dip the lettuce into ice water to revitalise it and crisp it nicely before serving.
Prior Preparation:
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Can be made the day before needed and stored covered in the fridge over night, alternatively they can be frozen for up to two months.
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If frozen, defrost in the fridge 24h before needed.
- If moist after defrosting, dust with flour prior to cooking to absorb excess moisture.
Alternative Serving Suggestions:
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With a green salad, using the Chilli, Lime and Coriander Dipping Sauce as a dressing.
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On top of Coconut Kaffir Lime Steamed Rice.
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As a burger (make larger patties).
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Substitute lettuce for pita bread.
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Peeking duck style – wrapped in mini-pancakes with spring onion and cucumber.
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Change the type of mince – pork, beef, lamb or turkey.
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Add extra ingredients – carrot, zucchini, etc ...