I’ve been making these Thai chicken burgers for years and they never disappoint. As long as you have chicken breasts, you can really play around with the other ingredients you have - use what you’ve got. Actually having said that - these would also work with chicken thighs!

They are delicious in a bun with some homemade slaw and some sweet chilli sauce, but I also like them with Chinese greens and rice. They are so quick and easy which makes them a perfect weeknight supper.


Serves 2

2 boneless chicken breasts, skin removed

2 spring onions, roughly chopped,

1/2 red chilli, roughly chopped

1 shallot, finely chopped

1 tsp fish sauce

1 handful of roughly chopped coriander

pinch of salt

For the pak choi

1 heads of pak choi

1 clove garlic, crushed

1 inch of ginger peeled and grated

1 tbsp oyster sauce

Rice to serve


It’s so simple! Bung the chicken in a food processor along with the chill, onions, coriander, salt and fish sauce. Blitz it for just a few seconds so that the chicken is finely gourd and it’s all well mixed.

Shape into 4 patties with your hands. This is easier if you dampen your hands with water first.

Fry the patties for a minute or so each side until golden and then pop them into a hot oven for 5 minutes to cook through. Note: you can cook them completely in the frying pan - I just find it’s easier to burn them as the outsides cook too quickly and the middle are still raw - your call though, just do whatever you find easiest.

While the burgers are cooking, fry the garlic and ginger for a minute and then add the pakchoi. Once soft, add the oyster sauce and cook for another couple of minutes.

Serve with rice.