Bond, Burger Bond

June 27, 2016

It was one of those days we wanted to clean out our fridge with leftover vegetables and bread from earlier in the week. A while earlier we already found this recipe on the 24Kitchen website and saved it to try it sometime later. Today was that day!

These are the ingredients you need for four people:
•bunch of coriander
•400 g chicken mince
•1 tbsp Thai red curry paste
•1 egg
•3 tbsp bread-crumbs
•few leaves of lettuce
•4 bread rolls
•50 mL Thai chili sauce
•200g sugar snaps
•100g cashews
•1 mango
•1 cucumber
•1 lime
•1 tsp fish sauce

Chop half of the the coriander and mix with the chicken mince, red curry paste, bread-crumbs and the egg in a big bowl. Season this with some salt and pepper. Depending on how big you would like your burgers you can make 4 to 6 burgers out of the mince. Cook the burgers in a pan with some sunflower oil until cooked (depending on the size of the burger, ours took about 8 minutes). Bring a pan with water and salt to the boil. Boil the sugar snaps for 3 minutes. Rinse them with cold water and cut them in halves. Peel the mango and cut it in blocks. Do the same for the cucumber. Roast the cashews in a pan and leave them on a plate to cool down. For the salad mix the sugar snaps, cashews, mango, cucumber fish sauce and lime juice in one big salad bowl. Add some salt and pepper to your taste. For serving, cut the bread rolls open. Start your burger with a layer of lettuce, then the chicken burgers and chili sauce. Serve the salad next to it and garnish it of with the other half of the coriander.