Thai Grilled Chicken Burger

A modern take on traditional Thai grilled chicken, this creative recipe lets your customers experience authentic, elevated Thai flavours through a delicious patty. When paired with an easy-to-make yet big-in-flavour homemade Thai sauce, this chicken burger makes a good to-go menu item for customers who are rushing home to break fast. If you are participating in the upcoming Ramadan bazaar, be sure to steal this recipe!

Ingredients

Item	Cost
Burger Buns, cut into 2 and spread margarine	10
Margarine	Enough
Mayonnaise	Enough
Lettuce, teared into half	5 pcs
Tomatoes, sliced	2

Ingredients: Thai Chicken Burger

Item	Cost
Garlic	3 cloves
Shallots	2
Lemongrass	7 stalks
Ginger	1 inch
Galangal	2 inches
Coriander Leaf Root	2 stalks
Fresh Turmeric	1 inch
Bird’s Eye Chilies	2
Palm Sugar, minced	1 tbsp
Water	¼ cup
Lime Juice	2 tbsp
Fish Sauce	2 tbsp
Boneless Chicken Thigh, cut into 2	5 pcs
Breadcrumbs	½ cup
Kaffir Lime Leaf, thinly sliced	3 pcs
AJI-SHIO^® Flavoured Pepper	2 tsp
AJI-SHIO^® Flavoured Black Pepper	2 tsp
Salt	2 tsp
Cooking Oil	Enough

Ingredients: Homemade Thai Sauce

Item	Cost
Garlic	5 cloves
Red Chilli	3 stalks
Red Bird’s Eye Chilies	5
Coriander Leaf Root	3 stalks
Palm Sugar, minced	50 g
Water	1½ cup
Chili Sauce	1 tbsp
Fish Sauce	2 tbsp
Lime Juice	¼ cup
Corn Flour, diluted with 2 tbsp water	1 tbsp
AJI-NO-MOTO^®	½ tsp
Salt	¼ tsp
Coriander Leaf, chopped	3 strings

Method

METHOD: HOMEMADE THAI SAUCE

Grind garlic, red chili, red bird eyes chili, coriander leaf root, palm sugar and water. Transfer to a small pot.
Add in chili sauce, fish sauce, lime juice and let it simmer for 5 minutes.
Pour corn flour mixture while stirring.
Season with AJI-NO-MOTO^® and salt.
Sprinkle coriander leaf.
Ready to serve.

METHOD: THAI CHICKEN BURGER

Grind finely garlic, shallot, lemongrass, ginger, galangal, fresh turmeric, bird’s eye chili, palm sugar with water. Then transfer to a large bowl.
Put in boneless chicken thigh, lime juice, fish sauce, breadcrumbs and kaffir lime leaf. Mix well.
Season the chicken thigh with AJI-SHIO^® Flavoured Pepper, AJI-SHIO^® Flavoured Black Pepper and salt. Mix well and marinate for 30 minutes at room temperature or overnight in the refrigerator.
Heat oil in a pan. Grill the chicken for 3 minutes, flip and grill for another 4 minutes or until cooked through.
Toast the bun until slightly brown both sides.
On top of bottom bun, pipe on mayonnaise, then place lettuce, Thai chicken burger patty, mayonnaise, homemade thai sauce, tomato and place the top bun.
Ready to serve.