Spicy Chicken Burgers with Wasabi Yoghurt Sauce

 

Bikini season is nearly here so it's time to replace ground beef and bacon with ground chicken and sour cream sauce with yogurt sauce... I wonder how long my way of thinking will last? (That's a rhetorical question.)



Spicy Chicken Burgers with Wasabi Yoghurt Sauce
adapted from Annabel Langbein's Simple Pleasures
Makes 4

For the Chicken Patties:
500g ground chicken
2 tablespoons finely chopped coriander leaves
2 spring onions, finely sliced
1 lime, juice and finely grated zest
3 tablespoons Thai sweet chilli sauce
1 egg white
Sea salt flakes
Freshly ground black pepper
1/4 cup coconut cream
1 tablespoon peanut oil, for frying

For the Wasabi Yoghurt Sauce:
1 lime, juice and finely grated zest
1 cup Greek yoghurt
1 - 2 teaspoons wasabi paste (depending on how hot you like it)
Sea salt flakes

To Serve:
4 hamburger buns, cut side toasted
1/2 red onion, finely sliced
1 small carrot, julienned
1 Lebanese cucumber, finely sliced

Make the Burgers:
Combine all the ingredients except the oil in a bowl and mix well. Divide the mixture into four equal portions, roll into balls and flatten slightly to make patties. Chill for 30 minutes. This will help the patties firm up.

Heat the oil in a large frying pan over medium-high heat. Place the patties into the pan and fry until golden brown on both sides and fully cooked through, about 4-5 minutes a side.

Make the Wasabi Yoghurt Sauce:
Put all the ingredients into a blender and blitz until smooth.

Assemble the Burgers:
Place a chicken patty on the bottom portion of the buns. Top with onion, cucumber and carrot and dollop a generous about of the wasabi yoghurt sauce over. Top with the top portion of the bun.