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Preparation Time : 20
Cook Time : 10
Total Time : 30
chicken mince 350 gms
garlic paste 1 tbsp
chopped/crushed ginger 1 tsp
Nam Prik Pao 2 tbsp
burger buns 4 nos
mayonaisse 50 gms
Salt to taste 1 pinch
sesame oil 20 ml
Iceburg lettuce shredded 25 gms
onion shredded 20 gms
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
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