Tender chicken burger patty infused with garlic, ginger and chilli served on a crispy sesame scented rice bun and topped off with fresh mango salsa. A perfect way to claw yourself back from the abyss and most of it can be prepared hours or even the night before.
400gms lean chicken (or pork) mince
1 large garlic clove, minced
1 birdseye chilli, finely chopped
2 spring onions, finely chopped
1 tbsp soy sauce
1 tsp freshly grated ginger
1 cup medium grain rice
1 1/2 cups cold water
1 tbsp light soy sauce
1 tsp garlic salt
1 1/2 tsp vegetable oil
1/2 tsp sesame oil
1 mango, peeled and diced
1/4 cup coriander, chopped
1 tbsp fresh mint, chopped
1/4 cup sweet thai chilli sauce
To make salsa: combine all ingredients in bowl and set aside until needed.
To make burger patties: mix ingredients together in a bowl and form into 4 patties - place in the fridge (this could easily be done the night before or in the morning if you were having these for dinner). Remove patties 20-30 minutes before cooking to allow them to reach room temperature (ensures even cooking).
To make rice buns: Heat oven to 220°c. Place rice, water, soy and garlic salt into a saucepan and bring to the boil, stirring occasionally. Reduce heat and simmer covered for 12-14 minutes. Remove from heat and stand covered for 5-10 minutes. Cool slightly and form into 4 buns - I find working with rice a sticky job so it's best to keep your hands wet as it makes it easier to work the buns. Mix vegetable and sesame oils together and brush over both sides of each rice bun. Place on a baking tray lined with baking paper and cook for 10 minutes per side. If you are making these ahead of time, cover with cling film and pop into the fridge. Remember to extend the cooking time by another 5 minutes or so or remove the buns from the fridge to allow them to come to room temperature before you put them into the oven.
While rice buns are cooking, heat large pan (or bbq), spray with oil and cook meat patties to your liking - about 3-4 minutes on each side should do it all depending on how thick you have made them. Set aside in a warm place.
Place a rice bun on each plate, top with a burger patty and a good dollop of mango salsa. Add extra chilli if you like a bigger kick. Serve on its own or with a simple rocket and coriander salad.
Why it's good for you
Moodie burgers always make the most of flavour without adding too much fat. This is a lovely take on an asian style burger that will have you feeling better in no time.
1911kj (455cal); 9g total fat (2.2g saturated fat)