Coriander and Chilli Infused Chicken Burger with Lime Mayonnaise
Ingredients
- 2 each QBA Turkish Bread
- 700 g Chicken Thigh Mince
- 3 each Spring Onions
- 1/2 each Red Capsicum
- 1 each Chilli
- 5 g Crushed Ginger
- 2 each Garlic Cloves
- 25 g Coriander Leaves
- 20 g Salt
- 20 g Pepper
- 100 g Praise Traditional Whole Egg Mayonnaise (Praise Mayonnaise Whole Egg 3.2 kg)
- 1 each Lime
- 50 g Mixed Leaf Mix
Method
Step 1
To marinade the chicken mince, add the crushed garlic, ginger and chopped coriander leaves, and then massage the ingredients together. Clean out the capsicum and finely dice it, along with the spring onions and chilli. Add the vegetables to the mince and season with salt and pepper. Mix it all together.
Step 2
With a large scoop, form five mince balls. Then, gently squash them down with a spatula to create meat patties. Place them in the fridge for 15 minutes to set.
Step 3
To create the lime mayonnaise, squeeze the lime juice into a bowl, then add the mayonnaise. For an extra punch of flavour, also add a tablespoon of lime zest and a pinch of salt and pepper. Whisk the ingredients together.
Step 4
On a medium heat, fry the chicken patties for four minutes on each side. Once they have cooked through, place them on a paper towel to absorb the oil. While the patties cook, cut the Turkish bread into three and slice down the middle. Spread butter on the inside layer and place in a 150 degrees oven until they are golden brown.
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Step 5
Place the chicken patty on the bottom side of the bread loaf. Then, with a tablespoon, pour a thick layer of the lime mayonnaise and lettuce mixed leaf. Close the burger with the top of the loaf and dish alongside a serving of hot chips.
