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Category: specialties
Prep Time: Cook Time: Total Time:
1 tablespoon red curry paste (rempah)
2 sticks lemongrass, tough outer casing removed, very finely chopped
1/4 teaspoon turmeric
1-inch-piece ginger root, peeled, finely grated
1 pound ground chicken breast, well chilled
9 ounces ground pork, well chilled
3 kaffir lime leaves, finely chopped
2 tablespoons chopped fresh Thai basil (holy basil)
1 tablespoon chopped fresh cilantro
2 tablespoons fresh coconut milk
Pinch each ground cumin and ground coriander
Salt and freshly ground black pepper
Vegetable oil for cooking
4 burger buns, split
4 slices large tomato
Green Chili Relish
Coconut-Lemongrass Chutney
Green Chili Relish:
Scant 1/2 cup rice wine vinegar
1/3 cup soft brown sugar
1/2 cup raisins, soaked in water for 15 minutes, then drained
2 shallots, finely chopped
2 green bell peppers, deseeded, chopped
5 ounces mild green chilies, deseeded, finely chopped (Dutch lombok variety)
1/2 tablespoon chopped ginger root
1 garlic clove, crushed
1 teaspoon nam pla (fish sauce)
Coconut-Lemongrass Chutney
9 ounces red cherry tomatoes
3 tablespoons honey
Juice of 3 limes
1 fresh coconut, outer shell removed, coarsely grated
2 tablespoons unsalted peanuts
1 small green chili, deseeded, finely chopped
1 tablespoon chopped pickled pink ginger
2 sticks lemongrass, outer casing removed, finely chopped
2 tablespoons coarsely chopped fresh cilantro
1 tablespoon coarsely chopped fresh mint
Make the Coconut-Lemongrass Chutney:
Cut the cherry tomatoes in half, and place in a bowl, add the honey and lime juice, leave for 30 minutes to release their juices.
Add the remaining ingredients, toss well together, leave to marinate for a further 2 hours before use.
Make the Green Chili Relish:
Place the vinegar and sugar in a small pan and bring to a boil. Add the raisins and cook to a light caramel; the liquid should be syrupy.
Stir in the shallots, green bell pepper, chilies, ginger and garlic. Cook for 3 to 4 minutes, add the fish sauce, then remove from the heat and leave to cool.
Place in a blender, mix to a coarse puree, serve chilled.
Make the Burgers:
1. In a bowl mix together the curry paste, lemongrass, turmeric and ginger. Add the ground meats and mix well with wet hands to bring all the ingredients together.
2. Add the lime leaves, fresh herbs, coconut milk, ground spices and seasoning. Bring together again, but do not overwork. Place in the refrigerator to chill.
3. With wet hands, shape into 4 evenly sized burgers. Heat a pan grill.
4. Brush the burgers with a little oil, place on the grill, and cook for 6 to 8 minutes until golden and cooked, turning them regularly.
5. Toast the burger buns, spread the bottom buns liberally with the Green Chili Relish, and top each with a slice of large tomato.
6. Place the burgers on top and garnish with the Coconut-Lemongrass Chutney; close with the lid and serve.
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BBQ chicken Burgers w/ Thai Seasonings
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Category: specialties
Prep Time: Cook Time: Total Time:
1 tablespoon red curry paste (rempah)
2 sticks lemongrass, tough outer casing removed, very finely chopped
1/4 teaspoon turmeric
1-inch-piece ginger root, peeled, finely grated
1 pound ground chicken breast, well chilled
9 ounces ground pork, well chilled
3 kaffir lime leaves, finely chopped
2 tablespoons chopped fresh Thai basil (holy basil)
1 tablespoon chopped fresh cilantro
2 tablespoons fresh coconut milk
Pinch each ground cumin and ground coriander
Salt and freshly ground black pepper
Vegetable oil for cooking
4 burger buns, split
4 slices large tomato
Green Chili Relish
Coconut-Lemongrass Chutney
Green Chili Relish:
Scant 1/2 cup rice wine vinegar
1/3 cup soft brown sugar
1/2 cup raisins, soaked in water for 15 minutes, then drained
2 shallots, finely chopped
2 green bell peppers, deseeded, chopped
5 ounces mild green chilies, deseeded, finely chopped (Dutch lombok variety)
1/2 tablespoon chopped ginger root
1 garlic clove, crushed
1 teaspoon nam pla (fish sauce)
Coconut-Lemongrass Chutney
9 ounces red cherry tomatoes
3 tablespoons honey
Juice of 3 limes
1 fresh coconut, outer shell removed, coarsely grated
2 tablespoons unsalted peanuts
1 small green chili, deseeded, finely chopped
1 tablespoon chopped pickled pink ginger
2 sticks lemongrass, outer casing removed, finely chopped
2 tablespoons coarsely chopped fresh cilantro
1 tablespoon coarsely chopped fresh mint
Make the Coconut-Lemongrass Chutney:
Cut the cherry tomatoes in half, and place in a bowl, add the honey and lime juice, leave for 30 minutes to release their juices.
Add the remaining ingredients, toss well together, leave to marinate for a further 2 hours before use.
Make the Green Chili Relish:
Place the vinegar and sugar in a small pan and bring to a boil. Add the raisins and cook to a light caramel; the liquid should be syrupy.
Stir in the shallots, green bell pepper, chilies, ginger and garlic. Cook for 3 to 4 minutes, add the fish sauce, then remove from the heat and leave to cool.
Place in a blender, mix to a coarse puree, serve chilled.
Make the Burgers:
1. In a bowl mix together the curry paste, lemongrass, turmeric and ginger. Add the ground meats and mix well with wet hands to bring all the ingredients together.
2. Add the lime leaves, fresh herbs, coconut milk, ground spices and seasoning. Bring together again, but do not overwork. Place in the refrigerator to chill.
3. With wet hands, shape into 4 evenly sized burgers. Heat a pan grill.
4. Brush the burgers with a little oil, place on the grill, and cook for 6 to 8 minutes until golden and cooked, turning them regularly.
5. Toast the burger buns, spread the bottom buns liberally with the Green Chili Relish, and top each with a slice of large tomato.
6. Place the burgers on top and garnish with the Coconut-Lemongrass Chutney; close with the lid and serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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