Name: Lemongrass chicken sliders with avocado salsa
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: Lemon grass chicken sliders with avocado salsa; 1 tablespoon vegetable oil; 1 stem lemon grass, white part only, finely chopped; 3 cloves garlic, chopped finely; 1 green onion (green shallot), finely sliced; 1 small red chilli, seeded, finely chopped; 2 teaspoon grated palm sugar or soft brown sugar; 1 tablespoon fish sauce; 4 kaffir lime leaves, chopped finely; 400 gram chicken mince; 1 medium (250 gram) avocado, flesh chopped; 1 lebanese cucumber, diced; 1 tablespoon finely chopped coriander leaves; 1 tablespoon lime juice; 2 tablespoon extra virgin olive oil; 8 small hamburger buns, split in half; 1 small butter lettuce; tabasco sauce and mayonnaise, to serve

Ingredients

Lemon grass chicken sliders with avocado salsa

1 tablespoon vegetable oil

1 stem lemon grass, white part only, finely chopped

3 cloves garlic, chopped finely

1 green onion (green shallot), finely sliced

1 small red chilli, seeded, finely chopped

2 teaspoon grated palm sugar or soft brown sugar

1 tablespoon fish sauce

4 kaffir lime leaves, chopped finely

400 gram chicken mince

1 medium (250 gram) avocado, flesh chopped

1 lebanese cucumber, diced

1 tablespoon finely chopped coriander leaves

1 tablespoon lime juice

2 tablespoon extra virgin olive oil

8 small hamburger buns, split in half

1 small butter lettuce

tabasco sauce and mayonnaise, to serve

Method

Lemon grass chicken sliders with avocado salsa

1.In a bowl, combine vegetable oil, lemon grass, garlic, onion, chilli, palm sugar, fish sauce, lime leaves and chicken mince. Stir to combine, then divide into 8 small flat patties. Set to one side.

2.In a small bowl, combine the avocado, cucumber, coriander, lime juice and olive oil. Gently fold the ingredients together.

3.Heat a frying pan over a medium-high heat. Cook the chicken patties 3-4 minutes on both sides.

4.To assemble, lightly toast the buns. Add some lettuce leaves, then a chicken pattie and a spoonful of avocado salsa.

5.Top with bun lids and serve with Tabasco sauce and mayonnaise on the side.

Not suitable to freeze or microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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