An exotic burger with a spicy kick! This chicken burger is combining Thai spices with fiery Samouraï sauce from Moutarderie de Luxembourg. Add to that pickled red onions for some tang and coriander for freshness – and you’re in burger heaven!
I created this recipe for Moutarderie de Luxembourg, as part of our brand collaboration.
For the burger patties:
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
¼ tsp salt
1 tbsp Moutarderie de Luxembourg Samouraï sauce
4 tbsp panko breadcrumbs
Sunflower oil, for frying
For the pickled red onions:
1 red onion
50g sugar
120ml white wine vinegar
6 black peppercorns
1 tsp salt
To assemble:
4 burger buns
Lettuce or iceberg salad
Coriander
Moutarderie de Luxembourg Samouraï sauce
Makes 4 burgers – Prep: 40 min
Start 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.
For 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.
Preheat the oven to 180°C fan. Heat a bit of sunflower oil in a large frying pan and brown the burgers for 2 ½ minutes on each side. Transfer to a baking tray lined with baking paper and bake for 10 minutes.
Cut open the burger buns and add to the oven for a few minutes until warm and lightly toasted.
Spread 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.
Tip: Serve with sweet potato fries and some more Samouraï sauce for dipping.
