Green Thai Chicken Burgers

As tasty as it looks.
Yum!
Well, hello there. It’s been about nine months since my last post, when Gemma and I completed our 30-barbecue challenge. We’ve barbecued plenty since, but this year there’s no challenge (what with moving house, and a thesis to finish, we’re rather short on time). Nevertheless, there have been some great new recipes for you to try out, and this one is no exception!

Having been inspired by a Thai green curry I had a few weeks ago, I decided to attempt some Thai burgers, along a similar principle. Actually making chicken burgers involves acquiring chicken mince, which is quite difficult to come by (most butchers don’t do it, because it’s too wet). If you can’t find any, mincing your own with a food processor and chicken breasts will do fine, and turkey is perfectly adequate (though will be a little drier). Anyway, it’s barbecue season – give this a try!

Ingredients

Thai food tends to have a few key ingredients which set it apart from, say, Chinese food:

Makes four burgers

  • 300g chicken mince (use turkey mince if you can’t find chicken, and more if you like big burgers. Obviously)
  • Half a red onion or one small shallot, very finely chopped
  • A thumb-sized piece of ginger, very finely chopped. If you can get its relative galangal, for a more authentic Thai flavour, do so.
  • Two fat cloves of garlic, crushed
  • Half a teaspoon of salt
  • Half a teaspoon of Thai fish sauce (trust me. It won’t make your burgers fishy)
  • Half a Thai green chilli. These are the hot little chillies you can find in supermarkets. If you can’t find one, use a whole, regular green chilli.
  • A small handful of coriander leaves (cilantro), finely chopped
  • The zest of one lime
  • One stick of lemongrass
  • Natural breadcrumbs, as needed (you may not need any, if you use turkey)

Recipe

Quite a list! Luckily, they’re quite easy to put together. Begin by preparing the lemongrass – it’s rather woody and tough on the outside, so top and tail it, and take the first couple of layers off, discarding them. Chop it as finely as you can, then combine it with the chopped coriander, onion, ginger, garlic and chilli. Add the salt and lime zest.

Combine this mix with the chicken, and add the fish sauce. You should have a fairly wet mixture. If so, add breadcrumbs until the mixture can be moulded into burgers easily. Divide the mix into four burgers, make a dimple in the middle on both sides (which stops them rounding out as they cook), and cook for around five minutes per side on the barbecue. Delicious!

Great with a chilli, soy and lime dressing. Oh yeah.

*Drumroll please…* Barbecue 30: September 11!


There were some doubters. Some nay-sayers. But today, my friends, a victory for the small-time griller. Myself, Gemma and Rosie have achieved our 30-barbecue target, and all by September 11 (yes yes, I know it’s September 25 October 2 – so sorry! – as you read this). For the last barbecue of the year, we invited round all of our local friends (I think about 15 people. And we have a small house). Being an evening, we were battling with the light (as well as the weather – see barbecue 29, earlier in the day). In fact, most of the actual cooking was done in the dark! But that’s what a camera with a flash is for, right?

Weather

Challenging! The dark was settling in by the time most of the cooking was in progress, but, this being a special barbecue, I had been using the grill since about 4pm. At that time, there was rather a lot of rain and cloud, leading to drastic measures (see right)! Nevertheless, not to be defeated, we persevered – how could we fall at the last hurdle? At least it was dry for the evening cooking, if a little cold.

Food

Given the huge number of guests, we cooked rather a lot (and had rather little left over – my kind of barbecue). I introduced a new recipe (more on that soon), but decided to cook a few of the things that have been most popular over the past six months. (Six months? Bloody hell). We also went for an alternative cooking strategy – knowing that people like to eat as soon as they arrive, I started the barbecue with indirect coals (i.e., on the sides) at about 4pm. Once ready, I slow-roasted my amazing Dry Rubbed Pork Shoulder. A big (2kg) joint of meat like this needed a good three hours of roasting until perfectly done.

Once 7pm came around, I topped up the barbecue with more coal, and even filled a specially bought bucket barbecue just for Sam, our vegetarian (don’t let it be said that I don’t have a heart somewhere). Turns out that was much better than a disposable thing – money well spent.

Aaaanyway. On the menu for the evening were:

    Something for the meat-eaters...
  • a sort of cross between MattBurgers and American Stuffed Cheeseburgers, which were very popular, and very quickly demolished
  • a number of other burgers we’ve had in the freezer and wanted to get rid of, including beef and jalapeño chilli burgers, pork, red pepper and coriander burgers and plain old beef burgers
  • some good quality pork sausages and pork and apple sausages
  • my awesome (and quite spicy) Steak Fajitas (which I should have made more of)
  • some corn on the cob, and…
  • what barbecue would be complete without my guacamole with nachos and sour cream?

...and something for the veggies!
That’s a lot of food, folks! Just about enough for fifteen people, when combined with Gemma‘s very delicious banoffee pie.

We went on long into the night. Much beer was consumed, hence the slightly blurred photos (also due to the low light – sheesh, the problems with barbecuing in Autumn)! As a final barbecue, it was a fitting tribute to what has been an enjoyable, and enlightening experience.

That’s Your Lot…

Well, that’s it. 30 barbecues done, as promised. 27 recipes uploaded, and some lovely comments from you, the readers, about both. Thanks so much for taking the time to read this blog – it makes having written it worthwhile when I receive a nice comment. I hope you’ve enjoyed reading as much as I’ve enjoyed writing.

Stay tuned for a special edition Bearded Barbecuer post sometime in the near future… and maybe we’ll be back with another challenge next year? Until then, see you on twitter!

Cheers,
Matt :)

Barbecue 28: A Rush on September 8!

…aaaand we’re getting closer to mid-September! But we’re on target. Having just been away for the weekend, Gem and I pressed on with barbecuing once the weather had cleared up enough to do so. But with little time to prepare, I’m afraid there are no new recipes here. New ideas aplenty, though.

Weather

Like I said, it had been horrible for a few days, but picked up just enough for a barbecue on the 8th. Light winds, which are no match for the Weber. Good times.

Food

We’ll start with the small stuff first. Of course, the normal salad that we have with every barbecue. We’d also purchased some delicious (and idea-inspiring) pork, coriander and red pepper burgers (they turned out really well, so stay tuned for a recipe next summer, kids ;)) and a rather expensive but tasty-looking Sweet Chilli and Lime Spatchcock Chicken. If you’re wondering what a spatchcock chicken is, it’s basically a chicken that’s had some of its bones removed in order to flatten it. Typically the breast bone is removed, and sometimes the chicken is held flat with skewers.

(Not burned. That's the coating caramelising. Honest)
Either way, this needed precooking, and a different barbecue method. I gave it 25 minutes at 180 to cook the deeper parts of the bird well, and the transferred to the barbecue on an indirect heat: that means putting the charcoal at the sides of the grill, preferably behind rails. The indirect heat means that the barbecue acts more like a smoky oven, and prevents the meat closest to the skin burning before the rest is cooked through. Without an hour to spare, though (we were hungry), precooking was a quick method to get most of the way there.


The chicken turned out moist and delicious, and the chilli and lime sauce was perfect – again, look out for a recipe next summer. So, we were pretty pleased with this one considering the little work we did for it – and now we’re into the final two barbecues!
We didn't eat all the chicken. It was big enough for two meals after!

Barbecue 27: September 2

Ohhh deary me. I’ve been falling behind with this again. I have had a rather good excuse, though :)

So anyway, this is barbecue 27 of 30, and it happened over two weeks ago. An early evening job like most of them, with some brand new burgers!

Weather

More sun? Yes, you guessed it.
Rather nice! Given it’s now September, we’d better get a move on before it’s too cold to light the barbecue. We’d rather unfortunately run out of firelighters for this one, so it was newspaper to the rescue.

Food

Well, the main event for this one was the new burgers: Pork and Fennel burgers to be precise. Poached and altered from my good chum Mark, they’re pretty simple but very delicious.

These pork burgers. Are. Awesome.
Having decided (as is our wont) that this wasn’t enough, we also went for a couple of chicken breasts (salt, pepper, and a sprinkle of cumin and coriander powder), some guacamole (must be my most popular recipe by far) and some corn on the cob which we needed to use up. All in all, a swift one, but really rather nice! See you at 28!

Pork and Fennel Burgers

It’s new recipe time, barbecue fans. This one is for some burgers whose recipe I’ve poached from my good friend Mark and modified to suit me. I think you’ll rather enjoy them. It turns out that fennel is very good friends with pork…

Ingredients

  • 500g pork mince
  • 1tsp salt
  • 1tsp black pepper
  • Half a red onion, finely chopped
  • Half a green bell pepper, finely chopped
  • 1tsp fresh thyme, finely chopped
  • One medium egg, beaten
  • 1tbsp breadcrumbs
  • 1/4tsp fennel seeds, ground with a pestle and mortar

The amount of fennel seems too low to call these burgers “Pork and Fennel”, but you’ll see. It has a very dominating flavour, so you have to be careful not to use too much. But if you think you’d like more, be my guest. Just make sure it’s nearly powdered in your pestle and mortar.

Oh yeah, they're as good as they look.

Recipe

Combine all of the ingredients! As usual, don’t add the egg and breadcrumbs until last, and breadcrumbs first – you don’t know how much egg you’re going to need for the burger to form easily and not break apart. You should get four large burgers, or five normal-sized burgers, out of this mixture. Use the normal method – roll each portion into a ball, and then flatten the ball into a burger.

On the barbecue, about five minutes per side, to ensure they’re cooked through. Great with the normal burger accompaniments!

Barbecue 25: August 30

I’ve really been rather slack with this blogging lark of late. I can see how blogs fall by the wayside. But not mine! Oh no. Here’s barbecue 25, for your viewing pleasure.

Weather

A little dark, but still perfect for grilling :)
Lovely! It’s getting a little late into August now, so by the time we’re both back from work, it’s getting darker, and a little colder. But that’s never stopped us before.

Food

Ah. Well, the food tonight was interesting. Both good and bad in places (yes that’s right folks – a bearded barbecuer failure. I’m so ashamed). On the menu there wasn’t anything particular out-of-the-ordinary:
So we’ve got… a couple of Gemma’s favourite parmesan and pancetta sausages, some Chinese Chicken legs and thighs, and some fish. Ah, the fish.

Gemma sensibly opted for a tuna steak. This was delicious – lightly doused in a bit of soy sauce, sesame oil and pepper, and cooked for 2-3 minutes per side so just a little pink remains in the middle (seriously, folks – this is the way to cook tuna steaks). However, I went for sardines. I know that they’re really good on the barbecue, so I picked a couple up from the store. I forgot to ask the fishmonger to gut them… and I didn’t do a good enough job doing so myself! Either that or the fish just wasn’t fresh enough, because some of it didn’t taste good. One of the pair of sardines was delicious with a little squeeze of lemon juice, but full of bones – alas, being sardines, there’s not much you can do.

Determined to improve on my sardine cooking ability – watch this space! That aside, though, another tasty barbecue, done!

Barbecue 24: August 28

Onward! We’re rather running out of time now – half a month to go, and seven barbecues to do. “Mid-September”… that’s a range of dates, right? 😉

Weather

Ominous!
Ominously cloudy! Luckily the rain mostly stayed off (a few spats, but hey) and the barbecue was a success (isn’t it always?).

Food

It’s new recipe time! As usual, we went with the standard things – burgers and sausages. These sausages were Gem’s “I’ll only eat these ones” type: pancetta and parmesan. I must say, they’re great.


Burgers, Parmesan and Pancetta Sausages, and Bacon-wrapped Roquefort Chicken.
Anyway, the main event was stuffed chicken breast – in this case, Bacon-Wrapped Roquefort Chicken. I’m a big fan of blue cheese, but if you’re not, manchego, cheddar, or mozzarella would work equally well. With a little care to prevent cheese leakage, the chicken was awesome.


24: done. 25: coming your way any minute now!

Barbecue 23 (we’re flying): August 17

Woo-hoo, I’m up to date! Barbecue 23 was just last night. Another impromptu one, since the weather turned out nice after all, and there’s a target to reach, folks! I should add that we were spurred on by the smells of our neighbours’ barbecue action.

Ooh, atmospheric.

Weather

Cloudy but warm, which is always nice, but a little worrying. Good job I have rain contingency plans, eh?

Food

We had already planned Milano Chicken (which is chicken with a basil pesto marinade, in this case), and it turns out that it tastes even better when cooked on the barbecue.
Other than that, burgers! I saw some rather tasty looking venison burgers in our supermarket of choice, and we had some frozen beef burgers (Gemma isn’t a fan of game).

Don’t worry, health-crazed folk. We didn’t eat everything you see in the picture – cold barbecued food for lunch the next day = awesome.

Anyway, onward and upward with less than a month to go!

Barbecue 22: August 16

Barbecues 22 and 23 were very spur-of-the-moment (when you’re going for 30 barbecues by October, it’s hard to plan these things, given the British weather). After a rainy week, we cracked out the Weber on two consecutive evenings.

Weather

See the image on the right, which I’m rather pleased with. A bit of HDR gives the tree a rather ethereal look. Anyway, it was warm and sunny. Perfect!

Food

Before the whole impromptu hey-let’s-have-a-barbecue thing, we were just having grilled salmon with a bit of salad. But you wouldn’t think much of that, would you? We grabbed a couple of lamb, spinach and sundried tomato burgers from the supermarket (they were awesome. I think I’ll nick that one), and I went for an Asian-style spicy salmon coating. For me, a light sprinkle of olive oil, followed by half a teaspoon each of cayenne pepper, cumin, ground coriander, and garlic granules; a sprinkle of salt and pepper. Gem isn’t a big fan of spice, so I omitted the cayenne and cumin for her.

What really added the flavour was some loosely chopped coriander leaves on the top of each salmon steak. I cooked them in my usual fashion on oiled foil, and they were <insert superlative here> really quite nice.


Barbecue 22: done *slaps hand, Ramsay-style*.

Barbecue 21: August 8

My my, it’s been a while. This is the first of three barbecue updates that I’ll be posting today. We’ve got about one month, one week to get to barbecue 30 – 23 was done yesterday. That’s right, barbecue fans: 7 barbecues, 5 weeks. Will we succeed? Stay tuned!

Weather

A typical sunny affair. See the picture on the left: I’m afraid I didn’t rotate it. I’m sure you’ll cope. Early evening.

I forgot to rotate this. You get the idea.

Food

Now for the fun bit!


Mmm. Oozy.
We bought a couple of chicken legs, which were marinaded in Levi Roots’ Reggae-Reggae sauce, with a few chilli flakes, lime juice, paprika, garlic granules and a touch of soy sauce added (don’t worry, we didn’t eat them all at once).

With that, a couple of thin sausages (more on those later), and my delicious American Stuffed Cheeseburgers (I’ve already been asked if they’re stuffed with Americans. No). Look at them. Don’t you want to try one? Then get that recipe and get on it!


Anyway, this barbecue provided the perfect opportunity to test out the awesome Sausage Holders I received from @redhatman last month. They did me proud:

To readers of a sensitive or prudish disposition, I apologise.



Right then, lots to do – on to barbecue 22!