Happy Friday everyone!
Here is just a quick recipe I wanted to share with you to kick start your weekend! Although, it is so straight-forward it is actually perfect for a mid-week meal. So if like me, you plan your week’s dinner menu the week before, make sure you add this one on to your list :)
The chicken burgers are so juicy and flavourful you will wonder why you don’t make them more often, and the asian greens are so versatile, you can use whatever vegetables you can get your hands on, as the dressing is the real star that will steal the show!
The burger recipe is one that I have put together after viewing a number of recipes online, but the Asian veg recipe is straight from Jamie Oliver’s book Jamie’s Ministry of Food, although he uses broccoli and I used asparagus. Have I mentioned to you lately how much I love Jamie Oliver :)
Although the list of ingredient may look extensive for both dishes, they really use the same flavour components of ginger, garlic and chilli so you really do not need to buy a lot of extra ingredients at the supermarket.
Chicken Burgers – 4 pax
- 400 – 500g ground chicken
- 3 garlic cloves, finely diced or pressed in a garlic press
- thumb-sized piece ginger, peeled & grated
- 1 chilli – halved and thinly sliced (deseed if you want less spicy)
- 4 spring onions, finely sliced
- ½ a small bunch coriander, finely sliced
- 2 tbsp fish sauce (optional)
- 1 tbsp sesame seed oil
- 1 tbsp soya sauce
- 2 tbsp olive oil (or oil of your choice)
Put all the above ingredients apart from the olive oil in a large bowl and mix thoroughly with your hands and let rest in the fridge for a few minutes. If you cannot find ground chicken, cut up chicken breast and thighs roughly and put all the above ingredients in a food processor and pulse until well combined.
Heat up the olive oil in a pan, and in the meantime form your ground chicken mixtures into burgers. I make 6 large burgers.
Fry the patties in batches for about 4 minutes on each side or until cooked through. You want to get a nice gold brown colouring on the patties so try not to move them while they are frying.
Once the patties are ready, pat them down with a kitchen paper towel and serve with the Asian Greens.
- 500-600g of asparagus
- Thumb-size ginger, grated
- 2 cloves of garlic, grated
- 1 red chilli, halved and deseeded and finely chopped
- 1 tbsp sesame seed oil
- 3 tbsp olive oil (extra virgin if you have)
- 1 tbsp soy sauce
- 1 lime, juice
- 1 tsp balsamic vinegar
- handful of roasted almonds
First make the dressing. In a small bowl place the ginger, garlic and chilli. Then add the sesame oil, olive oil, soy sauce, the juice of one lime and the balsamic vinegar. Whisk everything together.
The flavours take time to develop so let the dressing rest for a few minutes. If you feel that it needs something more this is the time to add it. You are looking for a wonderful balance of salty, sweet and acid.
Then fill a large frying pan of water and a pinch of salt and let simmer. Once the water starts to bubble place the asparagus in the frying pan and simmer for 3-6 minutes or until the asparagus is tender.
Drain the asparagus.
Cut the asparagus into 3 pieces then pop them into the serving bowl. Pour the dressing on top and mix well. Finally sprinkle the roasted almonds and serve immediately.
To really kick this recipe up a notch, this would go so well with a sweet chilli sauce. However instead of buying it at the supermarket, why not try to make it yourself? Here is an incredible simple recipe for sweet chilli jam from one of my oldest friends Leah, who has a wonderful blog called From Our Kitchen. I have yet to make this jam myself, but Leah’s food obsession rivals mine so I trust her taste and recipes completely :)