Brand-new burgers!
Try one of these tasty twists on the ultimate summer comfort food
Thai chicken thigh burger
Sweet chilli dressing adds that classic Thai hot, sweet, salty and sour flavour we love, and is a perfect complement to the chicken and mango.
SERVES 4
1tbsp peanut or vegetable oil, plus extra for cooking 1 shallot, thinly sliced 1 garlic clove, sliced 2.5cm piece root ginger, peeled and shredded 1½tsp shrimp paste (from Thai and Asian food stores) 1tbsp desiccated coconut 1tsp caster sugar 500g skinless chicken thigh fillets, roughly chopped
TO SERVE
4 hot dog rolls Handful of Asian salad leaves Handful of fresh herbs (eg, Thai basil, coriander, mint) 1 mango, peeled, stoned and sliced Sweet chilli dressing 2tsp crispy fried shallots
1 Heat the oil in a wok and gently fry the shallot, garlic and ginger for 5 mins until softened. Stir in the shrimp paste, coconut and sugar, and stir-fry for 1 min until fragrant, then continue to stir until you have a slightly sticky paste mix. Let cool.
2 Place the chicken pieces in a food processor with the cooled spice paste and blend until coarsely minced. Shape into eight small burger patties. Press each burger to make them nice and flat, then cover and chill for 30 mins.
3 Heat a grill pan over a high heat. Brush the patties with a little oil and cook for 3-4 mins on each side until charred and cooked through. Rest for 5 mins.
4 To serve, cut the rolls almost in half and open. Fill with salad leaves and herbs. Top each roll with two burgers and mango slices. Drizzle over the sweet chilli dressing and scatter over the crispy shallots. Serve at once.