Ingredients:
1 small lemon grass stalk
400 g minced chicken
1 small fresh red chilli - deseeded
1 tbsp Thai fish sauce
2 garlic cloves, peeled
2 spring onions
200 g closed-cup mushrooms
3 tbsp chopped fresh coriander
Sunflower oil, for frying
2 tbsp mayonnaise
1 tbsp lime juice
Salt and pepper to taste
To serve:
4 sesame burger buns
Shredded cabbage leaves
Method:
Place the lemon grass stalk, chilli, garlic and spring onions in a food processor and process to a smooth paste.
Add the mushrooms and process until very finely chopped and mixed in.
Add the minced chicken, fish sauce and coriander. Season well with salt and pepper.
Divide the mixture into 4 equal portions and, with lightly floured hands, shape them into flat burger shapes.
Heat the oil in a frying pan over a medium heat. Add the burgers and fry gently for 6- 8 minutes until done or as you like.
Meanwhile, mix the mayonnaise with the limejuice. Split the burger buns and spread the lime-flavoured mayonnaise on the cut surfaces. Add a few shredded cabbage leaves, top with a burger and sandwich together. Serve immediately while still hot.
