Thai Chicken Burger

Serves 4


  • 480g lean chicken breast, minced
  • 2 shallots, chopped
  • 3 teaspoons fish sauce
  • 2 teaspoons finely grated lime zest
  • 1 red chilli, seeded, finely chopped
  • 2 tablespoons chopped coriander
  • 1 small lebanese cucumber
  • 1 small carrot
  • 2 tablespoons mint leaves
  • canola oil cooking spray
  • 4 multigrain rolls
  • 2 tablespoons low fat mayonnaise
  • 50g mixed lettuce
  • 10g snow pea sprouts

Thai Chicken Burger


  1. Place the chicken in a large bowl with the shallots, fish sauce, lime zest, chilli and coriander. Mix together until fully combined. Form into four patties, cover and refrigerate for 20 minutes.
  2. Peel the cucumber and carrot into ribbons. Toss with the mint leaves. Set aside.
  3. Heat a grill or non stick frying pan over medium heat and spray with canola oil. Cook patties for 4-5 minutes each side.
  4. Lightly toast the rolls.
  5. To serve, spread mayonnaise on each roll. Add mixed lettuce, cucumber and carrot mix, patties and snow pea sprouts. Serve with lime wedges.

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