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Thai Chilli Burgers


That well known Thai dish - burgers... Ok, so they're not authentic, but they bring the flavour of Thai cuisine into a fat juicy burger that you can make yourself or with your mates. They're a right laugh to make and pack a spicy kick. 

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INGREDIENTS

Ingredients:
400g minced pork
2 Limes
1 Green chilli / 2 teaspoons of chilli powder
1/2 Onion, chopped into little pieces
Garlic, peeled and chopped into little pieces
1 small chunk of Ginger, peeled and chopped into little pieces
Lemon
Egg
1 slice of bread
4 Burger buns (not optional, but you can serve the burgers on these)

OTHER INFO

For: 4
Vegan:  No
Vegetarian:  No
Cooking Level: Medium
Time to prepare: 45mins (but half of this time is them cooking under the grill)

NUTRITIONAL INFO

PER MEAL
Calories321
LOWSugars4.25g
MEDFat13.71g
MEDSaturates4.47g
LOWSalt0.35g
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STEP 01

Add a drop of oil into a frying pan and heat it up over a high heat.

STEP 02

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Once hot, add the chopped onions, garlic and ginger and fry until brown.

Once they're brown, take the pan off the heat and leave to cool down. Turn the heat off, we won't need to use that again.

STEP 03

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With a cheese grater, grate the bread into tiny crumbs. This will make breadcrumbs, which, along with the egg, will help hold the meat together in their burger shapes.

Crumble the minced pork into a bowl, and break it up even more with your hands, so that it's crumbly and fine. The smaller the pieces, the better the burger will stay together.

STEP 04

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Add the breadcrumbs, chopped chill, crack an egg in, then add the onion mix in from the pan. Squeeze the juice of half a lemon in, and then chop two limes in half and squeeze the juice from these in.

(I find it best to use a whisk for this next bit, but you can use a fork or just your hands.) Mix all of this together, making sure the egg gets mixed in and coats all the ingredients.

STEP 05

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Once everything is mixed together, (make sure your hands are clean) take a piece of the mix (about the size of your palm) and flatten it into a burger size shape. Keep them fairly chunky, and not too thin - think rustic burgers, not Maccy D style. Once they're looking good, put them on a clean plate. Make another three from the mixture.

Once these are on the plate, place them in the fridge to chill and set slightly.

STEP 06

Turn the grill on and place some kitchen foil under the grill tray. (This isn't essential, but again, will help during cooking and means you don't have to wash the bottom of the grill as the foil will catch any drippage). Place the grill tray under the grill while it's heating to get the tray hot.

STEP 07

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Once the grill is hot and glowing a bright orange-y colour, take out the burgers and place them carefully on the pre-heated tray. Slide the tray back in and let them cook for about 10 mintues.

After 10 minutes, slide the tray out and take a look at the burgers. They should be starting to turn a nice golden brown colour. If they are, carefully turn them over and put them back in for another 10 minutes. If not, put them back in and continue to cook them on the first side for another 3 minutes, then turn them.

STEP 08

So, by now each side should have been cooking for 10 minutes. Take the burgers out (and now, each side should look light brown) and choose one of them (preferably your own) to test if they're cooked.

STEP 09

Carefully cut one open a little bit. The middle should look white and dry and be hot. If it's not, whack it back in for a bit longer.

STEP 10

If you're having burger buns, a nice little touch is to cut them open and lightly grill each side a little bit before serving-they only need about a minute, so keep your eye on them.

STEP 11

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Serve the burgers on the buns and enjoy. P.S. they go nice with a dollop of mayo on top-just cools down the fiery taste a little bit!

IMPORTANT - PLEASE READ: studentcooking.tv (together with Campuslife and Starlogic) have no control over, or responsibility for the content, accuracy, reliability, relevance or safety of the Nutritional Information and/or the Intolerance Data (whether regarding each individual item of data or in combination with other individual items of data or with the Nutritional Databases or other third party data or information).

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