Thai chicken burger with Samouraï sauce

Difficulty 2/5

Makes 4 burgers – Prep: 40 min

  • -2 chicken breasts (400g)
  • -1 tbsp ginger paste
  • -1 tbsp lemongrass paste
  • -1 garlic clove, crushed
  • -2 tbsp coriander, chopped
  • -1 tbsp Thai fish sauce or soy sauce
  • -1/4 tsp salt
  • -1 tbsp Moutarderie de Luxembourg Samouraï sauce
  • -4 tbsp panko breadcrumbs
  • -Sunflower oil, for frying
  • -1 red onion
  • -50g sugar
  • -120ml white wine vinegar
  • -6 black peppercorns
  • -4 burger buns
  • -Lettuce or iceberg salad
  • -Coriander
Thai chicken burger with Samouraï sauce

  1. 1Start with the pickled red onions. Peel and finely slice the onion. Put the sugar, vinegar, peppercorns and salt in a saucepan and bring to the boil, so that the sugar dissolves. Add the red onion and cook for 2 minutes. Take off the heat and set aside while preparing the burgers.
  2. 2For the burger patties: Cut the chicken into chunks and put in a food processor with the remaining ingredients. Pulse the food processor in short intervals to chop the chicken, but not make it mushy. Once you have a roughly chopped texture, shape 4 burger patties of the mixture and place them on a plate.
  3. 3Preheat the oven to 180°C fan. Heat a bit of sunflower oil in a large frying pan and brown the burgers for 2 1/2 minutes on each side. Transfer to a baking tray lined with baking paper and bake for 10 minutes.
  4. 4Cut open the burger buns and add to the oven for a few minutes until warm and lightly toasted.
  5. 5Spread a generous portion of Samouraï sauce on the cut sides of the burger buns. Top the lower bun slices with some salad leaves, then place a chicken patty on top. Place some pickled red onions on top and add a bit of coriander. Top with the bun to form a burger. Serve immediately.
  6. 6- TIP: Serve with sweet potato fries and some more Samouraï sauce for dipping.