Thai chicken burger

These burgers are inspired by the flavors of green curry paste from the Thai cuisine. The aromatic flavors of lime leaves, lemongrass, fresh ginger and garlic blended with spicy Thai chilies. Serve these on burger buns with red onion rings, cucumber ribbons and handful of fresh coriander sprigs. If you have a high spice quotient then add in some red chili rings. Top it off with the crunchy satay sauce. I served these delicious burgers with a side of Thai mango salad. This adds the cool sweetness of mango and complements the spicy burger.
If you are a fan of Thai cuisine then you will surely love these. I guarantee it.

Thai chicken burger
Ingredients: (for 4 burgers)

1 lb mince chicken
2 green onions finely chopped
3 tbsp green curry paste (recipe below)
1 tbsp bread crumbs
Salt to taste

1. Mix all the ingredients together. If the mixture is too soft add some more bread crumbs. It should be a fairly loose mixture. 
2. Divide into four equal parts and moisten your palms to shape into round patties. 
3. Place in a single layer and cover. Refrigerate for 1/2 hour before cooking. This will set them for easy handling. 
4. Grill for 7-8 minutes per side till cooked through and golden on both sides. 
5. For a Vegetarian option substitute mince chicken with paneer, tofu or boiled potato or a combination of these. I have also tried boiled soy granules mixed with boiled potato. Just keep the flavoring same. You can pan fry or grill these. Comes out great.

For Green curry paste

3/4 cup coconut milk

1/2 cup coriander leaves
1/2 lemongrass stalk, coarse outer leaves discarded, chopped
5 Fresh or frozen Kaffir lime leaves
1 tsp peeled grated galangal or fresh ginger
3 garlic cloves
3 red Thai chilies
1 tbsp coriander seeds
1/2 tsp cumin seeds

1. Dry roast coriander and cumin seeds in a moderately hot skillet for 2 minutes until fragrant.
2. Grind these seeds coarsely using a mortar and pestle or dry grinder. (I used magic bullet)
3. Put the ground spice mix along with all other ingredients in a blender and process for 2-3 minutes into a thick and smooth paste. Refrigerate in an air tight container for a week.

To serve
Burger buns
Red onion rings
Cucumber ribbons
Fresh coriander sprigs
Thai red chilies
Satay sauce (recipe below)

1. To serve place onion rings on the burger bun followed by fresh coriander sprigs.
2. Top with the grilled chicken patty followed by cucumber ribbons and Thai red chili rings (if using). 
3. Drizzle some Nam Jim Satay (peanut sauce) generously. Serve with a side of Thai mango salad for an out of the world burger experience. For recipe of Thai mango salad click here.

Nam Jim Satay (peanut sauce)
Ingredients:
1 cup coconut milk
3/4 cup roasted peanuts
2 tbsp sugar
2-3 tsp tamarind pulp
1 tbsp lemongrass
1/2 onion
2 cloves garlic
3 red chilies
1/2 tsp cumin powder
1 tsp coriander powder
2-3 tbsp fish sauce

1. In a dry grinder grind the peanuts to a coarse powder.
2. Process the last 7 ingredients with just enough coconut milk to moisten the mix.
3. In a pan take 1 tsp oil and on medium heat gently stir fry the above mix until it turns light brown.
4. Add the remaining coconut milk and peanut powder along with sugar and tamarind pulp. Simmer for 10 minutes stirring often until desired sauce type consistency is obtained.

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