ASIAN CHICKEN BURGERS

What a fresh, easy & simple recipe to kick off the new year! I hope you all had a great New Years Eve and that your New Year's Day hangovers are a thing of the past! I wish you all a happy, prosperous and FUN 2015. 

To be completely honest, I found this recipe hidden away in my saved drafts and realised I had never posted it. It's one of my favourite quick meals and is perfect for a summer feed. So what is my version of an Asian chicken burger? A very simple chicken patty made with brown rice instead of flour. Ideally these burgers would be served alongside a salad, as they contain no vegetables. 

INGREDIENTS

• 500ml chicken mince, preferably free range 
• 1 free-range egg, beaten
• 1/2 cup brown rice, cooked and cooled
• 1/4 cup fresh coriander, finely chopped
• 1 tablespoon fresh lime juice
• 1 tablespoon gluten-free soy sauce 
• coconut oil

COOKING 

1. Combine all ingredients bar the oil in a large bowl (tossing with clean fingers is the best way to go). Shape the mixture into even sized burgers. Cover with glad wrap and place in the fridge for 20 minutes. 

2. Preheat a fan-forced oven to 180 degrees celsius. Line a large baking tray with baking paper. 

3. Heat 1 tablespoon coconut oil in a large frying and swirl to coat pan. Place a few patties in the pan, taking care not to overcrowd them. Push the burgers down a little with a spatula and cook for a few minutes each side until browned. When all burgers are brown, transfer them to the prepared baking tray and bake in the oven for 6-8 minutes or until no pink flesh remains in the middle of the burger. (Remember that everyone's oven temperature is a little different, so keep checking the burgers). Serve warm, drizzled with fresh lime juice if desired. 

Makes / 8-10 

Total Preparation time / 5 minutes (plus time to cook and cool the rice)

Total Cooking time / 15-17 minutes (plus refrigeration time)

x Emily