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Chef’s Handyman todays favorite recipe is a chicken burger with coconut. Why not a homemade burger Asian style with sweet and hot chili sauce or Thai peanut sauce? The burger served with a vegetable salad with honey dressing is just delicious.
To make chicken paddies, combine minced chicken, 1 egg, garlic powder, cinnamon, salt, black pepper, chili flakes, chopped parsley and onion, jeera and paprika. Form small paddies. Broil paddies in frying pan, each side 2 minutes. Place oven proofed pan in preheated oven and bake chicken paddies at 180°C or 350°F for 15 minutes or until cooked through and golden.
To make salad, cut cucumber, celery stalks, fennel, carrots and bell pepper in wafer thin stripes. Add chopped pecans.
For the dressing, combine 4 tbsp. of olive oil, 2 tbsp. of raspberry vinegar, 1 tbsp. of lemon juice, lemon rind a pinch of salt and black pepper and 1 tsp. of honey. Add chopped parsley. Sprinkle dressing over the salad and toss lightly. Who likes more dressing, double ingredients.
Serve chicken burger with salad and with hot Thai peanut sauce.
Shopping list for 4 persons:
Poultry: 13 oz minced chicken
Spices: 0.5 oz fresh ginger root, 1 tsp. paprika, 1 tsp. garlic powder, 5 pinch cinnamon powder, 1 pinch salt, 1 pinch black pepper, 1 tsp. chili flakes, 1 tsp. cumin, jeera
Oil, Vinegar, Water: 6 tbsp. olive oil, 3 tbsp. raspberry vinegar
Nuts: 15 x pecans, 3.5 oz coconut ground
Vegetables: 1 x cucumber, 5 oz celery stalks, 1 fennel, 2 carrots, 1 sweet pepper, 1 onion
Baking Ingredients: 1 tsp. acacia honey
Egg: 1
Fruits: 2 lemon organic
Herbs: 1 bunch parsley
This recipe will be published in the Chef’s Handyman iPhone/iPad App within the free trial recipe e-cookbook.
