Thai Chicken Burger


Serves: 3

Time: 30 mins


  • 350 gm chicken mince
  • 1 tbsp garlic paste
  • 1 tsp chopped/crushed ginger
  • 2 tbsp Nam Prik Pao
  • 4 burger buns
  • 50 gm mayonaisse
  • Salt – to taste
  • 20 ml sesame oil
  • 25 gm Iceburg lettuce shredded
  • 20 gm onion shredded
  • 20 gm carrot shredded


  1. Slice the burger buns in half horizontally. Heat the sesame oil in a pan and toast the burger buns.
  2. Mix the chicken mince with chopped ginger, garlic paste, Nam Prik Pao paste and salt.
  3. Divide the burger into 3-4 patties and chill in the fridge. Mix the mayonnaise with 1 tbsp of the Nam Prik Pao paste and add the shredded vegetables. Mix well.
  4. Heat a non-stick fry pan or griddle and cook the chicken patties. Assemble the toasted bun place a spoonful of the mayonnaise & vegetable mixture and spread.
  5. Place the cooked chicken patties and close the bun. Hold the bun in place with a tooth pick or skewer. Serve with potato wedges or chips


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