Georgina Hayden's recipe for red curry chicken and courgette burgers
Prep 10 min
Cook 30 min
Makes 4
3 shallots, peeled and finely slicedSea salt and black pepper2 limes500g skinless and boneless chicken thighs1 courgette (about 250g), trimmed and coarsely grated2 tbsp red Thai curry paste
4 burger buns
4 tsp chilli jam
4 tbsp mayonnaise, to serve½ 25g bunch each fresh coriander and mint, leaves picked
Put the sliced shallots in a small bowl and season with a good pinch of sea salt. Squeeze over the juice of one and a half limes, toss and set aside to pickle.
Roughly chop the chicken thighs and put them in a food processor with the grated courgette and a third of the lime-dressed shallots. Blitz until the chicken is minced, then add the curry paste, season well and blitz again until smooth. Wet your hands and shape the mixture into four even-sized balls (if you are preparing them in advance, cover and store in the fridge.
When you're ready to cook, light the barbecue or put a griddle pan on a high heat. Smash the burgers either before you put them on the barbecue/griddle, or directly in the pan/on the grill, then cook for about five minutes on each side, until cooked all the way through.
Meanwhile, cut the buns in half horizontally and toast for a minute on the cut side only. When the burgers are ready, baste each one with a teaspoon of chilli jam, so they're sticky and glossy on the outside, then cook for a minute more.
Spoon mayonnaise on the cut side of the bottoms of the buns, top with the cooked burgers, then finish with the picked herbs and the remaining lime-dressed shallots. Top with the bun lids and tuck in.
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