fiery coconut chicken burgers

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2 pounds ground chicken
4 sliced green onions (both white and green parts)
1 teaspoon grated ginger
Byron Bay FIERY COCONUT CHILLI SAUCE with Curry & Ginger
1 cup plain thick yogurt
1 tablespoon finely chopped mint
1 tablespoon chopped cilantro
thinly sliced cucumber
baby Asian greens
4 of your favourite rolls, I like it with Turkish bread
cooking instructions
Lightly mix chicken with green onions and ginger. Form into 4 patties and refrigerate until firm. Add mint and cilantro to yogurt and set aside. Sear patties on a hot grill or frying pan on both sides. Lower heat and cook to desired degree of doneness, basting with chilli sauce on both sides in the last few minutes of cooking and salting to taste. To assemble burgers, halve rolls and spread with yogurt mixture. Top with patties, cucumber slices, greens and a generous drizzle of chilli sauce.
serves 4
Ground turkey can be substituted for chicken, HEAVENLY HABANERO CHILLI SAUCE can be added for extra hot zing.
The Asian influence of curry and ginger, coconut, chile and mint give these burgers
a refreshingly light and tangy flavour.