I’m a sucker when it comes to burgers and this one didn’t disappoint. Using my Thai Curry Paste I marinated the chicken thighs for a couple of hours then cooked on the char grill. The burger is actually smaller than it looks, I found cute little Brioche Buns at Coles, which I now use for all my burgers – just the right size. If I had the time, I would love to make my own buns. I’ve included the Vegetable Pickle recipe which can be done in the morning and will last a week in the fridge. You don’t have to make a burger, skewers would be great or even rice paper rolls – Yum!
Thai Chicken Burgers with Vegetable Pickle
500g chicken thigh
2-3 tablespoons of Thai Curry Paste or store-bought Yellow Curry Paste
1-2 tablespoons of oil
1 carrot, julienned
1 Lebanese cucumber, seeds removed and cut into batons ( I had baby cucumbers which I just halved)
100ml rice vinegar
1/4 cup white sugar
1 teaspoon salt
fresh chilli, coriander, baby spinach and rocket, sweet chilli mayo and bread rolls.
- Marinate chicken thigh in the curry paste and oil, at least 30 minutes or even better overnight. Can be frozen at this stage.
- For the vegetable pickle, place the vinegar, sugar, salt and 125ml of water into a small saucepan and heat until sugar has dissolved, remove from heat and cool.
- Place the carrot and cucumber into a jar and pour over the cooled pickling liquid, let marinate in the fridge for at least an hour before using. Will last up to a week.
- Cook your chicken on the BBQ or fry pan, when ready serve on the brioche bread rolls with some Kewpie mayo mixed with sweet chilli sauce, fresh coriander, fresh chilli if you like, the vegetable pickle and baby spinach and rocket.
The vegetable pickle is beautiful with a Thai noodle salad, rice paper rolls or Banh Mi. You can also add slices of chilli and garlic to the pickle, but the pickle will only last 2 days.