Asian chicken burgers

East meets West in this delicious Asian-style chicken burger with carrot, cucumber and peanut satay.

  • 40 mins cooking
  • Serves 4
  • Print


Asian burgers
  • 1 teaspoon peanut oil
  • 10 centimetre stick (20g) fresh lemon grass, finely chopped
  • 1 red onion (100g), chopped finely
  • 1/2 teaspoon five-spice powder
  • 1/2 teaspoon dried chilli flakes
  • 1 tablespoon fish sauce
  • 2 teaspoon finely grated lime rind
  • 140 millilitre can coconut cream
  • 2 tablespoon crunchy peanut butter
  • 500 gram chicken mince
  • 1 cup (70g) stale breadcrumbs
  • 1/4 cup finely chopped fresh coriander
  • 1 egg
  • 1 carrot (120g)
  • 1 lebanese cucumber (130g)
  • 4 hamburger buns


Asian burgers
  • 1
    Preheat grill.
  • 2
    Heat oil in small frying pan; cook lemon grass and onion, stirring, until onion softens. Add five-spice, chilli, sauce, rind and coconut cream; bring to a boil. Boil sauce mixture, uncovered, until reduced by half; cool 5 minutes.
  • 3
    Combine half of the sauce with peanut butter in small bowl. Combine remaining sauce with chicken, breadcrumbs, coriander and egg in large bowl; use hands to shape chicken mixture into four patties.
  • 4
    Using vegetable peeler; slice carrot and cucumber into thin strips.
  • 5
    Cook patties in heated lightly oiled large frying pan, uncovered, about 15 minutes or until cooked through.
  • 6
    Meanwhile, halve buns horizontally; toast, cut-sides up, under preheated grill. Spread peanut butter mixture on bun tops; sandwich patties, carrot and cucumber between bun halves.


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