I came across this recipe while at the opening night of Castle Towers foodie endeavour, The Cooking School. This is such an easy recipe to whip up; I watched the chef make this from start to finish in around 20 minutes. These burgers would be perfect for a mid-week marvel, as they’re so simple to make and with all the yummy ingredients — like curry powder, ginger and garlic — they’re sure to spice up your dinners and leave everyone with a smile on their faces. Plus, with such fresh, natural ingredients, they are a healthy way to enjoy burgers too! Bon appetit!
- 2 x 220g chicken breast fillets, trimmed, coarsely chopped
- 3 garlic cloves, coarsely chopped
- 1 tbsp finely grated ginger
- 1.5 tsp mild curry powder
- 2 green shallots, coarsely chopped
- 1/3 cup of fresh coriander leaves
- 1 tbsp olive oil
- 1/2 whole-egg mayonnaise
- 2 tsp finely grated lime rind
- 2 tbsp lime juice
- 12 mini panini or brioche bread rolls, split
- 50g baby beetroot leaves
- Process chicken, garlic, ginger, curry powder, shallots and coriander until combined. Season. Using 1 slightly heaped tablespoon mixture at a time, form into 12 even patties. Flatten slightly.
- Heat oil in a large frying pan over medium-high heat. Cook patties for 3 minutes each side or until browned and cooked through.
- Meanwhile, combine mayonnaise, rind and juice in a small bowl (if mixture is a little thick, add a touch of water and stir to combine). Season to taste.
- Spread roll bases with 1/3 of the mayonnaise. Top with beetroot leaves and patties. Top with remaining mayonnaise and roll tops. Serve.
The Cooking School runs from Monday 13 March to Sunday 7 May at Centre Court, Level 2, Castle Towers. Registration is essential. For more information, go to castletowers.com.au