CHICKEN BURGERS WITH LEMONGRASS AND LIME
Steps:
- Combine the ground chicken, onion, breadcrumbs, garlic, lemongrass, cilantro, lime zest, fish sauce and sugar into a large bowl. Incorporate the ingredients well with your hands. Divide and shape the mixture into 6 patties, and then cover and refrigerate them for 30 minutes.
- Light a barbeque or preheat a chargrill pan that has been brushed with a little flavored, light oil, such as grape seed or canola.
- Grill the patties for 4 minutes on each side or until they are fully cooked through. To serve, layer the burgers on the soft rolls with lettuce, mint, cilantro leaves and chili sauce. These burgers are great with the Spicy Slaw.
- Mix together the vinegar, sugar, lime juice, fish sauce, chiles and salt. Stir together until the sugar is dissolved.
- Mix together the sugar and rice vinegar, add the carrot and let marinate for 20 minutes. Drain the carrot and add to the cabbage with the celery, onion, mint and cilantro in a large bowl. Add the dressing and toss together. Serve with the burgers.
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.
BILL GRANGER'S LEMONGRASS AND LIME CHICKEN BURGERS W/ SPICY SLAW
I really enjoy the recipes of Australian chef Bill Granger. He always comes up with dishes that somehow sound indulgent and healthy at the same time. This sounds like the kind of fusion food I have always thought I would experience if I ever got to go to Sydney. Cooking time includes chilling time for the burgers.
Provided by Sarah_Jayne
Categories < 4 Hours
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 25
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.
Nutrition Facts : Calories 246.2, Fat 3.9, SaturatedFat 0.9, Cholesterol 69.5, Sodium 1116.6, Carbohydrate 28.6, Fiber 3.9, Sugar 14.9, Protein 24.9
ASIAN CHICKEN BURGER, SPICY LEMONGRASS MAYO AND PICKLED SLAW
Make and share this Asian Chicken Burger, Spicy Lemongrass Mayo and Pickled Slaw recipe from Food.com.
Provided by Food.com
Categories Spicy
Time 55m
Yield 4 serving(s)
Number Of Ingredients 20
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 the slaw:.
- 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.
- 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.
Nutrition Facts : Calories 507.3, Fat 26.4, SaturatedFat 5.9, Cholesterol 146.5, Sodium 754.7, Carbohydrate 32.9, Fiber 3.2, Sugar 7.2, Protein 36
STEWED SPICY CHICKEN WITH LEMONGRASS AND LIME
This wildly flavorful chicken dish is inspired by the bright flavors found in Thai cooking - garlic, galangal (or ginger), chiles, turmeric, cilantro and lemongrass. While its flavor profile is complex, it is blessedly easy to make. Just sauté the savories, herbs and spices and add the chicken to the pan. Allow it to cook, covered, for about 20 to 30 minutes. Remove the lid, let the chicken brown a bit, and that's it. Serve over rice so you don't miss out on a single drop of the exquisite sauce.
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 602, UnsaturatedFat 28 grams, Carbohydrate 10 grams, Fat 42 grams, Fiber 1 gram, Protein 45 grams, SaturatedFat 10 grams, Sodium 920 milligrams, Sugar 3 grams, TransFat 0 grams
BILL GRANGER'S SPICED ROASTED PUMPKIN
Make and share this Bill Granger's Spiced Roasted Pumpkin recipe from Food.com.
Provided by AmandaInOz
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 220°C.
- Place pumpkin in a roasting pan and sprinkle with cumin, cayenne pepper, sea salt and freshly ground black pepper.
- Drizzle with olive oil and toss until the pumpkin is well coated.
- Bake for 30 minutes, or until the pumpkin is tender and caramelized.
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