SWEET CHILLI CHICKEN BURGERS

SweetChilliChickenBurger

These chicken patties can be served as burgers or on their own with salad.

The first time I was treated to these burgers courtesy of my little brother’s cooking, I craved them for months afterwards. Today it’s a regular in my weekly meal planning, not only because it’s cheap and easy and makes a huge batch that can be frozen, it also accommodates my craving for something lighter and a little exotic, (because I’m starting to get just a bit over the winter soups and mince dishes and pastas that my toddler loves) but the flavours can be toned down as my little eating novice gets used to adding new flavours into his daily meals.

This mixture makes around 14 medium chicken patties, so I usually have burgers the first night, then serve them with a roast pumpkin, cherry tomato, slivered almond and spinach salad on night two and freeze the rest.

Ingredients:
500 grams chicken mince
2 eggs
2 cups breadcrumbs
2 spring onions
1 tsp crushed garlic
1/2 tsp parsley and basil paste (dried are fine if that’s all you have)
1 onion, finely diced
1/2 cup slivered almonds
1/4 cup sweet chilli sauce

To serve:
Burger buns (as many as you need)
Avocado
Lettuce leaves
A handful of fresh coriander
Spring onions
A few extra almond slivers, toasted in the oven on 180 degrees until slightly golden

Method:
1. Combine chicken mince, spring onion, almonds, onion, eggs, garlic, basil, parsley and sweet chilli sauce together in a large bowl

2. Stir through only 1 cup of the bread crumbs

3. Use the remaining cup of bread crumbs to coat burgers as you roll into burger sized balls

4. Fry in a large pan on a medium heat until browned and chicken is cooked through. You usually need to do two batches as they won’t all fit in one pan.

5. Serve each burger on a bun layered with avocado, lettuce leaves and topped with sweet chilli sauce, coriander, spring onion and the toasted slivered almonds. For little ones who may not enjoy the stronger flavours, the patties themselves aren’t spicy, so I usually serve them in a burger bun spread with avocado.

 

NAOMI GORA_LIFT CONTRIBUTOR About the author
Naomi is the editor of Lift e-Magazine and single mum to 19 month old Jim. For the last 12 months she’s documented her journey of single motherhood in her award-winning daily blog ‘365 Days, a Diary of a Newly Single Mum’. When she’s not experimenting with new cookie recipes or planning her next trekking, climbing or snowboarding adventure, you can find her at her desk in the picturesque city of Hobart, Tasmania, Australia, weaving together solo mum stories… whether it be handy tips, triumphs, tragedies, exotic tales of travel or other tidbits to publish here. And before you ask, no, she doesn’t mind the freezing cold Tasmanian winters and yes, she had her second head removed years ago in an unfortunate accident involving a curtain rod and a drunk moose (and no, she’s not interested in hearing from anyone who doesn’t believe that drunk mooses exist in Tasmania… or those who may suppose that ‘mooses’ is not really a word).

 

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