I love Julie Goodwins cooking, I find her recipes simple and delicious. This recipe is from one of my favourite cookbooks of hers, Homemade Takeaway. It's a clever cookbook that brings fast food to your home in simple to follow recipes and you can make it to your taste.
Recently I introduced my family to Banh Mi Vietnamese street food and my family loved it. This burger reminded me of that, so I had to try it. It is delicious, it is an Asian gourmet take on a burger. The flavour combination is beautiful.
I say this recipe makes 10-12 burgers as it will depend on the size of your buns, as the patties need to be made larger than the buns as they shrink when cooked, so if your buns are large, you make 10 patties, if smaller, you can make 12 patties.
The original recipe was for 4 burgers, but to triple the recipe not all the ingredients needed to be tripled, so I'll add the base recipe for 4 burgers here in case you wanted to make a small batch.
For 4 patties:
500g chicken mince
1 egg, beaten
½ cup breadcrumbs
1 tablespoon fish sauce
1 tablespoon red curry paste
½ bunch coriander, stems and roots thoroughly washed and chopped, leaves reserved
1 small red chilli, finely chopped
4 shallots (spring onions) sliced
zest of 1 lime
For the extras to the burger and sweet chilli mayo, you can make as much as you need. The pickles make more than you need, they are delicious on sandwiches, my family cannot get enough of them. The pickles will keep for several weeks.
Recently I made these burgers and had I leftover sides and bread, but no patties, but I had chicken thigh fillets in the fridge, so I made them using chicken thighs and this quick 10 minute marinade, and it was delicious
8 boneless chicken thigh fillets, with or without skin
Marinade:
6 garlic cloves
4 coriander (cilantro) roots
1 teaspoon white peppercorns
1 1/2 tablespoons fish sauce
Marinade for at least 10 minutes, then fry 5-6 minutes each side or until cooked through.
This is a great, simple meal idea that my family loved, hope yours do to.
Recently I introduced my family to Banh Mi Vietnamese street food and my family loved it. This burger reminded me of that, so I had to try it. It is delicious, it is an Asian gourmet take on a burger. The flavour combination is beautiful.
I say this recipe makes 10-12 burgers as it will depend on the size of your buns, as the patties need to be made larger than the buns as they shrink when cooked, so if your buns are large, you make 10 patties, if smaller, you can make 12 patties.
The original recipe was for 4 burgers, but to triple the recipe not all the ingredients needed to be tripled, so I'll add the base recipe for 4 burgers here in case you wanted to make a small batch.
For 4 patties:
500g chicken mince
1 egg, beaten
½ cup breadcrumbs
1 tablespoon fish sauce
1 tablespoon red curry paste
½ bunch coriander, stems and roots thoroughly washed and chopped, leaves reserved
1 small red chilli, finely chopped
4 shallots (spring onions) sliced
zest of 1 lime
For the extras to the burger and sweet chilli mayo, you can make as much as you need. The pickles make more than you need, they are delicious on sandwiches, my family cannot get enough of them. The pickles will keep for several weeks.
Recently I made these burgers and had I leftover sides and bread, but no patties, but I had chicken thigh fillets in the fridge, so I made them using chicken thighs and this quick 10 minute marinade, and it was delicious
8 boneless chicken thigh fillets, with or without skin
Marinade:
6 garlic cloves
4 coriander (cilantro) roots
1 teaspoon white peppercorns
1 1/2 tablespoons fish sauce
Marinade for at least 10 minutes, then fry 5-6 minutes each side or until cooked through.
This is a great, simple meal idea that my family loved, hope yours do to.
Recipe
Recipe adapted from Julie Goodwin's cookbook Homemade Takeaway
Makes 10-12 burgers
For the patties:
1.5kg chicken mince
2 eggs, beaten
1 cup breadcrumbs
3 tablespoons fish sauce
3 tablespoons red curry paste
1 bunch coriander, stems and roots thoroughly washed and chopped, leaves reserved
2 small red chillis, finely chopped
10 shallots (spring onions), sliced
zest of 2 limes
2-3 tablespoons peanut oil
Sweet Chilli Mayonnaise:
1/2 cup sweet chilli sauce
1/2 cup kewpie mayonnaise
Juice of 2 limes
Additions to burgers:
Iceberg lettuce, about 12 leaves
2-3 carrots, peeled and julienned
Sweet and Sour Pickled Cucumbers:
6 Lebanese cucumbers, very thinly sliced
1 cup white vinegar
1 cup white sugar
12 burger buns, I like the Vietnamese style buns for this, crisp outside, soft centred
Make the patties: Combine all the patty ingredients except the reserved coriander leaves in a bowl. Work the mince with your hands until it is holding together. Using damp hands, form the mince into 12 large, thin patties. Make sure they are bigger than your burger buns as they will shrink when they cook. Refrigerate for at least 30 minutes.
Make the Sweet Chilli Mayonnaise: Place all the ingredients in a bowl, stir to combine. I like to add the juice of 1.5 limes first, taste, then add the last half, if needed.
Make the Sweet and Sour Pickled Cucumbers: Place the cucumbers in a heatproof bowl.
In a small saucepan over a medium high heat, stir together the vinegar and sugar until the sugar dissolves. Bring to the boil and boil for 5 minutes or until the syrup thickens a little. Allow to cool for 10 minutes before pouring over the cucumber. Refrigerate in an airtight container before eating.
Cook the patties: I do in a frying pan that can do it in two batches. Place half the oil in your frying pan over a medium-high heat and cook the patties for 4 minutes on each side or until just cooked through. Set aside, covered with foil, while you make your second batch.
To assemble the burgers I have everything on the dinner table and everyone makes their own burgers. But you simply split the buns in half and spread chilli mayonnaise generously over the bottom of each bun, then add the lettuce and carrot. Add the pickled cucumbers. Top with the chicken patty, some of the reserved coriander leaves and the top of the bun and serve.
Makes 10-12 burgers
For the patties:
1.5kg chicken mince
2 eggs, beaten
1 cup breadcrumbs
3 tablespoons fish sauce
3 tablespoons red curry paste
1 bunch coriander, stems and roots thoroughly washed and chopped, leaves reserved
2 small red chillis, finely chopped
10 shallots (spring onions), sliced
zest of 2 limes
2-3 tablespoons peanut oil
Sweet Chilli Mayonnaise:
1/2 cup sweet chilli sauce
1/2 cup kewpie mayonnaise
Juice of 2 limes
Additions to burgers:
Iceberg lettuce, about 12 leaves
2-3 carrots, peeled and julienned
Sweet and Sour Pickled Cucumbers:
6 Lebanese cucumbers, very thinly sliced
1 cup white vinegar
1 cup white sugar
12 burger buns, I like the Vietnamese style buns for this, crisp outside, soft centred
Make the patties: Combine all the patty ingredients except the reserved coriander leaves in a bowl. Work the mince with your hands until it is holding together. Using damp hands, form the mince into 12 large, thin patties. Make sure they are bigger than your burger buns as they will shrink when they cook. Refrigerate for at least 30 minutes.
Make the Sweet Chilli Mayonnaise: Place all the ingredients in a bowl, stir to combine. I like to add the juice of 1.5 limes first, taste, then add the last half, if needed.
Make the Sweet and Sour Pickled Cucumbers: Place the cucumbers in a heatproof bowl.
In a small saucepan over a medium high heat, stir together the vinegar and sugar until the sugar dissolves. Bring to the boil and boil for 5 minutes or until the syrup thickens a little. Allow to cool for 10 minutes before pouring over the cucumber. Refrigerate in an airtight container before eating.
Cook the patties: I do in a frying pan that can do it in two batches. Place half the oil in your frying pan over a medium-high heat and cook the patties for 4 minutes on each side or until just cooked through. Set aside, covered with foil, while you make your second batch.
To assemble the burgers I have everything on the dinner table and everyone makes their own burgers. But you simply split the buns in half and spread chilli mayonnaise generously over the bottom of each bun, then add the lettuce and carrot. Add the pickled cucumbers. Top with the chicken patty, some of the reserved coriander leaves and the top of the bun and serve.
Enjoy!
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