An easy and different kind of burger patty that's really delicious without the bread - slightly spicy and full of flavour - this is one of my new favourites. You could also make frikkadels out of them and use the wasabi mayo as a dipping sauce, either which way - they're succulent and scrumptious.
Thai Chicken Burgers
Ingredients: (makes 5-6)
600g chicken breasts (each chopped into 6)
1/2 red onion (chopped)
2 Tbsp sesame oil
1 Tbsp soya sauce
1 tsp sugar
1 tbsp Thai yellow curry paste
3cm piece ginger (peeled and sliced)
1 handful coriander
1 cup good quality mayonnaise
1-2 tbsp wasabi paste (depending on how hot you like it)
Salad leaves, fresh herbs and sliced spring onion to serve
Place all of the ingredients into a food processor and pulse for a minute or two until everything is minced together.
Place a large, non-stick frying pan on medium heat and pour in 3 tbsp sunflower oil.
Wet your hands and shape out 5-6 patties (wetting your hands between patties stops the chicken mix from sticking to them.)
Fry the patties in the pan in two batches for 12-15 minutes turning every 3 minutes. It's important that the patties are cooked through - test by carefully pressing the centre of the patties (don't burn yourself), if they are the same firmness all over, then they are cooked through.
Mix together the wasabi and the mayonnaise in a bowl.
Serve on plates with a simple salad and the wasabi mayonnaise.