Thai chicken burgers with a spicy soy dressing

These burgers are so simple, you just need a food processor and it practically makes them for you!! The spicy kick to the dressing goes perfectly with he courgette noodles but you could also try it with salad or cucumber noodles. The thigh meat on the chicken is tastier than the breast meat and is much more moist so is perfect for burgers. These also freeze really well so make them at the weekend and you’ll have the perfect delicious weekday dinner.

Makes 5-6

1 red onion
Tbsp coconut oil
4 chicken thighs
3 spring onions
Thumb sized piece of fresh ginger
1/2 small green chilli
Zest and juice of 1 lime
Handful fresh mint
Tbsp soy sauce
Tbsp fish sauce

For the dressing:

Tbsp soy sauce
Tbsp fish sauce
Tsp grated ginger
Tsp lime zest
Juice 1/2 lemon or lime
2 tsp honey
Tsp chilli flakes

To serve:
1 courgette per person

What to do…

Firstly finely chop your onion or place it in a food processor and pulse into small pieces. Heat a large frying pan with a tablespoon of coconut oil, when hot gently fry the onion until soft but not browned.
Meanwhile remove the skin and bones from the chicken, place in a food processor and pulse until the chicken is minced.
Add the onions to the chicken along with the chopped spring onion, chopped fresh ginger, chilli, mint, soy and fish sauces. Blend these until fully incorporated.
Remove the chicken mixture and place in a bowl. Using your hands, take roughly a fist sized ball of mixture and mould into a burger. Place on a plate and refrigerate for 20-30 minutes.
While the chicken is in the fridge, you can make the dressing. Simply mix all the ingredients in a small bowl and jar. Taste and adjust the seasoning to your liking. Add more chilli or more honey depending on your preference. Use a spiralizer or peeler to make your courgette noodles, and place to one side.
Remove the burgers from the fridge.
Heat a tablespoon or two of coconut oil in a griddle pan, once hot add the burgers. Cook on a medium heat for 5-7 minutes them flip over. If they are starting to brown too quickly turn the temperature down. You want them to cook all the way through, check this with a knife in the centre of the burger. If necessary finish the cooking in the oven to prevent them burning on the outside.
Remove the burgers from the pan, clean any residue, then add a little more coconut oil. Gently heat the courgette noodles for 2 minutes so they are just warm but still crunchy.
Plate the courgette noodles then spoon over the dressing, and top with the burgers. Finish with a little more dressing and chopped mint.

Healthy burgers with a little kick.
tbc x

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