For the chicken burgers
400g chicken mince
1 finely chopped small red onion
2 tsp dried and crushed chillies
1 deseeded and finely chopped roasted red pepper
6 tbsp fresh breadcrumbs
1 finely chopped lemongrass stalk
6 tbsp chopped coriander
1 tsp Thai fish sauce
100g whole-kernel corn
2 tsp soy sauce
1 beaten egg
zest of 1 lime
6 portobello mushrooms
soy sauce, for drizzling
6 small ciabatta rolls
tomato slices and lettuce leaves, to serve
- Heat the oven to 180°C. Put 6 portobello mushrooms onto a baking tray, drizzle with a little soy sauce and cook for 25 minutes.
- Using your hands, mix together the chicken mince, red onion, chillies, roasted red pepper, breadcrumbs, lemongrass, coriander, Thai fish sauce, corn, soy sauce, egg and lime zest. Divide the mixture into 6 and shape into burgers. Griddle the burgers on each side until they are browned, then put them onto an oiled baking tray and place in the oven for the last 15 minutes of the mushrooms’ cooking time.
- Serve each burger with a fresh ciabatta roll, a baked portobello mushroom, a slice of tomato, some lettuce leaves, and a good squeeze of mustard.