In the summer time, when the weather is hot

14 Feb

BBQ’s play a big part of the Australian summer and burgers are a pretty popular thing to cook on a BBQ and coleslaw is pretty standard salad to be served alongside. It gets pretty boring after a while.

But then, you change it up. You add some different flavours and it’s all fresh and new you are suddenly the star of summer with your amazing Thai Chicken Burgers!

To assemble these, I was inspired by Banh mi,  the Vietnamese sandwich served in glass fronted cabinets on every street in Vietnam. Banh Mi is a crusty white bread roll, usually with fresh herbs and salad, pate, cream cheese, and various meats like BBQ pork or crispy chicken. It is assembled to order while you wait and it’s a quick and delicious snack to grab on your way.

These too are pretty quick and easy to make. I think less than half an hour from start to finish and I make the salad while the burgers cook.

THAI CHICKEN BURGERS

600g chicken mince

1 lemongrass – white part only, chopped

4 coriander roots – washed well, chopped

4 cloves of garlic, chopped

1/2 tsp white pepper

1 red chilli – optional, finely shopped

2 tsp fish sauce

2 tsp sugar

In a mortar and pestle (or a food processer), crush the lemongrass, coriander roots, garlic and pepper to a fine paste. Mix the paste,  fish sauce, sugar and chilli (if you want) with the chicken mince. Divide the mince into four and BBQ or panfry in sesame and sunflower oil.  The sugar will caramelise and give nice brown colour to the burger, but it may also make it stick to the pan a little bit, so be careful when  you flip it.

Tip: shape your burgers according to the shape of your bread. If you have long rolls, make them long, if they’re round, make ‘em round. It makes eating a burger a bit easier when your  burger fits your bread and you get less of those empty bites.

COLESLAW

2 cups shredded cabbage

1 julienned carrot

1 small julienned  daikon radish

2 sticks finely sliced celery

a handful each of fresh coriander and thai basil

4 finely sliced spring onions

Combine in a large bowl.

DRESSING:

3 tbs kewpie doll mayonnaise

1 tbs lime juice

1 tbs fish sauce

1 tsp soy sauce

1 tsp sugar

1 tsp finely grated ginger

1 crushed garlic clove

Mix dressing ingredients well together and pour over the vegetables. Using your (clean) hands, toss the salad. Your fingers are the best salad tongs!

Spread a crusty white roll with some cream cheese (I love the ‘laughing cow’ brand, which is the one usually used in Vietnam in Banh Mi). Pop in one of those fragrant, juicy burgers, top with the ‘slaw, some slices of fresh tomato, a few batons of cucumber, a scattering of coriander and a few pieces of crunchy lettuce, like iceberg or cos and voila! Eat, and enjoy with a nice cold beer or a fresh coconut.

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6 Responses to “In the summer time, when the weather is hot”

  1. thebestbeersever February 15, 2013 at 2:02 am #

    These look amazing I will definitely have. If you are looking for a great beer to sip on while you bbq then follow my blog.

    • heavenlypeachbanquet February 15, 2013 at 8:15 am #

      I’m always looking for a beer! I had a quick look at your blog; the Winterbraun sounds delicious. I love a chocolaty stout!

      • thebestbeersever February 15, 2013 at 8:17 am #

        For all of the beers on my blog, that is one of my favorites, its not to heavy, but its got that chocolate taste to it. Keep following there will me lots more to come

  2. thegreatzambini February 15, 2013 at 5:58 am #

    What a cool way to remix the basic burger. I wouldn`t really call that barbeque, but it is definitely grill fodder, and perfect for Summer! I can`t wait until this side of the world warms up…

    • heavenlypeachbanquet February 15, 2013 at 8:20 am #

      Hope you get a warm day soon. Spring is just around the corner!

      • thegreatzambini February 15, 2013 at 11:40 am #

        Oh, if only. The few miles around me has about five different fronts converging, and the weather is super unpredictable. Very frustrating!

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