Chicken Burgers With Lemongrass And Lime Recipes

CHILE-LIME CHICKEN BURGERS

Steps:

• Preheat a 12-inch cast-iron skillet, grill or large grill pan to medium-high heat.
• Heat the oil in a small skillet over medium-high heat. Add the shallots or onions, bell peppers and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are soft but not browned, about 1 minute. Transfer to a medium bowl and set aside to cool for 2 minutes.
• Add the ground chicken or turkey, cilantro, the lime zest, 2 tablespoons of the lime juice, 1 teaspoon of salt, 1/2 teaspoon black pepper, the cumin and crushed red pepper to the bowl with the shallots and bell peppers. Mix well with your hands until combined. Divide into 4 equal mounds and form each into a 1-inch-thick patty.
• Cook the patties until the internal temperature reaches 165 degrees F, 3 to 4 minutes per side.
• Meanwhile, combine the avocado with the remaining 1 tablespoon lime juice and 1/2 teaspoon salt in a small bowl. Lightly smash the avocado with a fork to combine.
• Top the bottom buns with the lettuce, patties, tomato slices and mashed avocados. Close the burgers and serve.

LEMONGRASS CHICKEN

Steps:

• Put the chicken in a large bowl. Add the lemongrass, tamari, oyster sauce, seasoning sauce, soy sauce, sugar, pepper, turmeric, lime leaves and cilantro roots to a blender and blend until combined. Pour the marinade over the chicken, making sure that the chicken is fully submerged. Let marinate in the refrigerator overnight.
• Preheat a grill to 425 degrees F.
• Remove the chicken from the marinade and grill for 5 minutes on each side, or until cooked through.

STEWED SPICY CHICKEN WITH LEMONGRASS AND LIME

Steps:

• Place the oil in a large, deep skillet and turn the heat to medium. Add the shallot, garlic, ginger and chilies and cook, stirring frequently, until the vegetables are tender and the mixture pasty. Add the turmeric, cilantro and sugar and cook, stirring, for another minute. Trim the lemongrass stalks of their toughest outer layers, then bruise them with the back of a knife; cut them into sections and add them to the mixture along with 1 cup water.
• Add the chicken and turn it once or twice in the sauce, then nestle it in the sauce; season with a little salt and pepper. Turn the heat to low and cover the skillet. Cook, turning once or twice, until the chicken is cooked through, 20 to 30 minutes.
• Uncover the skillet and raise the heat to medium-high; turn the chicken skin-side down. Let most (but not all) of the liquid evaporate and brown the chicken just a little on the bottom. Stir in the lime leaves and nam pla; taste and adjust seasoning as necessary, then garnish and serve with white rice.

BILL GRANGER'S LEMONGRASS AND LIME CHICKEN BURGERS W/ SPICY SLAW

Steps:

• Put the ground chicken, onion, breadcrumbs, garlic, lemon grass, coriander, lime zest, fish sauce and sugar in a large bowl and mix together well with your hands.
• Shape into six patties, then cover and refrigerate for 30 minutes.
• For the slaw: mix together the sugar and rice vinegar, then add the carrot and leave to marinate for 20 minutes.
• For the dressing: mix together all the ingredients, stirring until the sugar has dissolved.
• Heat a barbecue or grill pan and brush with a little oil. Cook the patties for 4 minutes each side or until cooked through.
• While the patties are cooking, put the white and red cabbage in a large mixing bowl.
• Drain the carrot and add to the cabbage with the celery, onion, mint and coriander.
• Add the dressing to the salad and toss together.
• Serve the patties on soft rolls with lettuce, mint and coriander leaves and chilli sauce together with a helping of slaw.

ASIAN CHICKEN BURGER WITH SPICY LEMONGRASS MAYO AND PICKLED ASIAN SLAW

Steps:

• For the spicy lemongrass mayo: Mix together the mayonnaise, chili sauce, lime zest and juice and lemongrass in a small bowl. Season with salt and pepper and set aside. For the Asian chicken burger: Combine the chicken, hoisin, sesame oil, soy sauce, garlic and scallions in a large bowl. Mix together and form into 4 equal patties about 1/2-inch thick and 4 inches wide. This patty will be a bit wetter than your average patty because of the sauces and flavor in there. Sprinkle each side of the patties generously with salt and pepper. Create a small well in the center of each patty, using your thumb. Cook your patties on the griddle over medium heat until golden brown on each side and 160 degrees F, 4 to 5 minutes per side. Because of the sugar content in these patties, they can burn easily so watch your heat. Let rest 5 minutes. Place your buns on the griddle and toast them. For assembling: Place some of the spicy lemongrass mayo on each side of the buns. Add the chicken patties and top with the Pickled Asian Slaw. Finish with the top bun and serve with additional slaw and mayo on the side.
• Add the rice wine vinegar to a mixing bowl and whisk in the sesame oil and garlic. Season with salt and pepper. Add the ginger, cabbage and peppers and toss to coat with the dressing. Adjust the seasoning and let sit 20 minutes to let the flavors meld together before serving. Yield: 2 cups.

CHICKEN CURRY WITH LIME LEAF, LEMONGRASS & MANGO

Steps:

• Blend the chopped lime leaves with the rest of the curry paste ingredients in a food processor.
• Heat the oil in a large saucepan, add the curry paste and cook on a medium heat for 2-3 mins. Pour in the coconut milk and bring to a simmer. Add the chicken, lime zest and juice, then season and cover. Gently simmer for 30 mins until the chicken is tender.
• Remove the lid and cook for a further 10 mins. Add the green beans, mangoes and whole lime leaves and cook for 5 mins. Add the coriander leaves just before serving with hot jasmine rice.

LEMONGRASS "HAMBURGERS"

Steps:

• Start a charcoal fire or preheat a gas grill; the fire should not be too hot, and the rack should be 4 inches or more from the heat source. (You can also cook the patties in a nonstick skillet or a broiler.) If the meat is preground, mince the shallots, garlic, and lemongrass and combine them and the chile with the pork, salt, pepper, nam pla, and sugar. If the meat is in chunks, combine it in a food processor with those ingredients and process until everything is minced together; do not overprocess-it's best if the meat is minced, not pureed.
• Shape the meat mixture into 8 small patties (or 4 larger ones if you're serving them on buns) and grill until nicely browned on both sides and cooked as you like the meat (pork should be cooked to at least 150°F), about 10 minutes. Serve with the lime wedges or mustard.

CHICKEN WITH LEMONGRASS & COCONUT

Steps:

• Tip all the ingredients except the chicken, lime juice and herbs into a pan, bring to a gentle simmer and cook uncovered at a relaxed bubble for 5 minutes.
• Add the chicken, cover and simmer for 15 minutes, until the chicken is tender. Stir in the lime juice, then scatter over the herbs before serving with rice.