Thai Chicken Burger

Slice the burger buns in half horizontally. Heat the sesame oil in a pan and toast the burger buns.

Mix the chicken mince with chopped ginger, garlic paste, Nam Prik Pao paste and salt.

Divide the burger into 3-4 patties and chill in the fridge. Mix the mayonnaise with 1 tbsp of the Nam Prik Pao paste and add the shredded vegetables. Mix well.

Heat a non-stick fry pan or griddle and cook the chicken patties. Assemble the toasted bun place a spoonful of the mayonnaise & vegetable mixture and spread.

Place the cooked chicken patties and close the bun. Hold the bun in place with a tooth pick or skewer. Serve with potato wedges or chips