Thai Chicken Burgers with Coriander Slaw

  • Serves 4
  • Preparation time: PT20m
  • Cooking time: PT15m


Chicken Patties
500 g chicken mince.
2 garlic cloves, minced.
2 cm fresh ginger, minced.
1 bunch coriander, stems finely chopped and leaves reserved for slaw.
1/2 large red chilli, finely chopped.
1/2 lime, juiced.
2 teaspoons fish sauce.
1/2 teaspoon sea salt.
pinch of freshly ground black pepper.
olive oil, for frying.

Coriander Slaw
2 tablespoons full-fat mayonnaise.
1 head of coriander leaves, finely chopped.
1/2 small red onion, finely chopped.

To serve
1 large avocado.
1/2 lime, juiced.
sea salt and freshly cracked black pepper, to season.
4 sourdough buns.
8 cos lettuce leaves.


1. To make the chicken patties, combine all ingredients together in a mixing bowl. Shape into 4 equal sized patties.

2. Add olive oil to a large fry pan on medium heat. Add in the chicken patties and cook for about 8 minutes on the first side and another 5 minutes on the second, or until cooked through. Once cooked, set aside.

3. To make the coriander slaw, add all ingredients into a small bowl and mix together until just combined.

4. Mash the avocado, lime juice and salt and pepper together in a small bowl.

5. Now to assemble the burger: Layer cos lettuce leaves on the burger bun bases, then place on the chicken patty, dollop with avocado mash, followed by the coriander slaw and then the sourdough bun top. Serve.