Go Back
Print
–
+
servings
Smaller
Normal
Larger
Print Recipe
Thai Chicken Burgers
Prep Time
15
minutes
mins
Cook Time
10
minutes
mins
Servings:
4
STUFF YOU NEED
FOR THE CHICKEN BURGERS
500
g (1 lb)
chicken mince
1
clove garlic crushed
1
red chilli diced
2
cm (1 inch)
fresh piece ginger grated
2
tbs
fresh coriander chopped
1
tbs
coconut aminos
or tamari sauce
FOR THE BUNS
1
cup
cassava/arrowroot/tapioca flour
1⁄2
cup
chia seeds
1⁄2
cup
sesame seeds
1⁄2
cup
olive oil
1⁄4
cup
warm water
1
egg whisked
salt and pepper
SERVE WITH
1
avocado mashed
1
tomato sliced
1⁄2
iceberg lettuce shredded
NOW WHAT
Start with the burger buns. Preheat oven to 180°C (350°F) and line a baking tray with baking paper.
Combine the cassava flour and chia seeds in a bowl.
Gradually add the water and oil, stirring, until a sticky paste forms.
Add the whisked egg and continue to stir.
Add the sesame seeds and salt and pepper.
With wet hands, roll handfuls of mixture. It should make around 6 small rolls.
Place the rolls onto the tray.
Sprinkle each roll with some extra sesame seeds and a little more salt.
Place into the oven and bake for 40 minutes or until golden brown.
While the rolls cook get onto the chicken burgers.
Place all the chicken burger ingredients into a bowl and mix well.
Then split into 8 equal parts, roll into balls and flatten into patties.
In a large fry pan melt a little coconut oil on medium-high heat.
Add the chicken burgers and cook for about 5 minutes, flip and cook for a further 5 minutes, or until cooked through.
Once cooked, place on a plate and cover with foil.
The bread rolls should be pretty much ready.
Take out of the oven, wait a couple minutes before cutting in half.
Top the bottom of the bun with avocado, lettuce, tomato, then the chicken burger pattie and finish with the top bun!