INGREDIENTS
500 g boneless chicken breast, finely chopped or minced
1 spring onion, finely chopped
1 clove of garlic, finely chopped
1x1 cm slice of ginger
2 tablespoons of fresh bread crumbs
1 egg, beaten
2 tablespoons plain flour
4 burger buns, split and toasted on one side
Salad topping:
2 Zespri Green Kiwifruit
100 g red cabbage, shredded
100 g courgette
100 g carrot
4 sprigs of coriander
2 sprigs of mint
1/2 a lime
4 tablespoons of olive oil
30 g of raw peanuts
Salt
Pepper
For the Thai peanut sauce:
2 tablespoons peanut butter
2 tablespoons brown sugar
2 tablespoons olive oil
1 tablespoon rice vinegar or white wine
2 tablespoons soy sauce
1 teaspoon of fish sauce (optional)
1 teaspoon grated ginger
METHOD
- To prepare the hamburgers, mix the garlic, onion and ginger in a bowl with the chicken and enough egg to obtain a firm mix.
- Divide into 4, form into equally sized patties and lightly dust with flour. Set aside.
- Clean the salad vegetables and shred or grate with a mandolin, grater or food processor. Place in a bowl and add the peeled and chopped Zespri Green kiwifruit, herbs, juice and grated skin of the lime, half the oil and the salt and pepper. Set aside
- For the Thai sauce, mix all the ingredients in a bowl.
- Heat a non-stick frying pan to medium-hot, add the remainder of the oil and cook the patties for a few minutes on each side until cooked through.
- To serve, place the burgers on the buns, top with salad and spoon over some of the sauce.
