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.
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.
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.