Pad Thai chicken burger

  • Preparation Time20 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyMedium

For the peanut sauce

185ml coconut milk
1 tbsp tamarind paste
3 tbsp sugar
2 tbsp peanut butter
2 tsp fish sauce
1 tbsp red curry paste

For the chicken burgers

750g minced chicken
1 tbsp fish sauce
3 cloves garlic, chopped
2 shallots, diced
3 tsp tamarind paste
2 tbsp chopped garlic chives
2 tsp salt
4 sesame seed buns
Chinese or napa cabbage, for garnish
Bean sprouts, for garnish
For the peanut sauce:
1) Place the coconut milk in saucepan, bring to a near boil (but not boiling) and add remaining ingredients.

2) Simmer until well blended. Allow to cool slightly before using.

For the chicken burgers:
1) Heat an outdoor barbeque to medium-high or an indoor griddle to 170C.

2) Mix the chicken, fish sauce, garlic, shallots, sugar, tamarind, garlic chives and salt in a bowl. Shape into 4 patties.

3) Grill the burgers approximately 4 to 5 minutes on each side or until the juices run clear when pierced.

4) Place each burger on a sesame seed bun and garnish with Chinese cabbage and bean sprouts.

5) Spread a little peanut sauce on each bun and serve.

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