Thai Green Curry Burger

Thai Green Curry Burger
by Hugh and Her

Ingredients

• 500g chicken mince
• 2 heaped tbsp CF Thai Green Curry Paste
• 1 tbsp fish sauce
• ½ cup rice cracker crumbs (see Step 1)
• 1 egg
• 1 tbsp ghee
• 1 burger bun of choice per person
• To serve - butter, CF Sriracha & extra mayo
  

Asian Slaw: 

•  1 large handful green cabbage (finely shredded)
• 1 spring onion (finely chopped)
• 1 large handful coriander (roughly chopped)
• 1 large handful roasted peanuts
• 1 tbsp whole egg mayonnaise
• Lime juice (to taste)
• Salt (to taste)

Method:

1. Blitz half a packet of rice crackers in a food processor until it forms a fine crumb.
   
2. In a large bowl, combine the chicken mince, green curry paste, ½ cup rice cracker crumbs, fish sauce and egg. Mix well, shape into 4 large patties and set aside.
   
3. Heat a large cast-iron pan over medium-high heat and add the ghee. Carefully place the patties into the pan and cook for about 7 minutes on one side before flipping. Cook until golden and cooked through. Set aside to rest.
   
4. In a separate bowl, combine cabbage, spring onion, coriander, peanuts and mayonnaise. Mix well, then add lime juice and salt to taste. Adjust quantities based on the number of servings.
5. Heat a clean pan over high heat. Slice the buns and toast on both sides until golden. Spread butter on both sides and add a dollop of mayo to one side. Assemble each burger with a generous handful of slaw, one chicken patty and a good drizzle of sriracha.