We have a big yearly barbecue in the summer. This past summer we turned it into a cook-off, in which all our guests were asked to cook something to share at the barbecue. One of them made these chicken burgers.They were a big hit that day and since then of course I asked for the recipe. You can make them in the barbecue but they also work well in a pan. Since the weather is not very friendly at the moment, I cooked them in a pan. This recipe makes 5 burgers.
Ingredients for the burgers:
500 grams of minced chicken
1 stalk of lemongrass, white part only, finely chopped
1 clove of garlic, finely chopped
1 teaspoon of grated fresh ginger
¼ cup of breadcrumbs
Zest of one lime
1 teaspoon of fish sauce
2 teaspoons of caster sugar
1/2 a bunch of coriander, chopped
1 small white onion, grated
½ teaspoon of salt
Pinch of pepper
1 tablespoon of vegetable oil to cook the burgers
Ingredients for the mango salsa:
1 ripe mango, chopped into small pieces
4 tablespoons of chopped coriander
1 small red onion, finely chopped
1 small chili, finely chopped
Juice of one lime
Salt and pepper to taste
In a bowl, mix all the ingredients for the burgers with your hands. Then cover and let it sit in the fridge for 30 minutes.
While the mixture is in the fridge, start making the salsa. To make it, mix the chopped mango, coriander, onion, chili, lime, salt and pepper in a bowl. Cover and let it sit in the fridge till it’s serving time.
After the 30 minutes are up, shape the burgers into 5 patties.
Pour the vegetable oil in a pan over medium heat. Once the pan is hot, put the patties in. Cook for about 4 minutes on each side, or until they are cooked through.
Serve with the mango salsa.