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:

  • When de-seeding and slicing chilli’s wear disposable food handling gloves to prevent accidently spreading the chilli’s heat. 

  • Gloves also prevent the mince and other ingredients sticking to your hands when mixing and forming patties.

  • Dip the lettuce into ice water to revitalise it and crisp it nicely before serving.

Prior Preparation:

  • 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. 

  • 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:

  • With a green salad, using the Chilli, Lime and Coriander Dipping Sauce as a dressing.

  • On top of Coconut Kaffir Lime Steamed Rice.

  • As a burger (make larger patties).

  • Substitute lettuce for pita bread.

  • Peeking duck style – wrapped in mini-pancakes with spring onion and cucumber.

  • Change the type of mince – pork, beef, lamb or turkey.

  • Add extra ingredients – carrot, zucchini, etc ...