Serves: 3

Time: 30 mins

Ingredients

• 350 gm chicken mince
• 1 tbsp garlic paste
• 1 tsp chopped/crushed ginger
• 2 tbsp Nam Prik Pao
• 4 burger buns
• 50 gm mayonaisse
• Salt – to taste
• 20 ml sesame oil
• 25 gm Iceburg lettuce shredded
• 20 gm onion shredded
• 20 gm carrot shredded

Procedure

1. Slice the burger buns in half horizontally. Heat the sesame oil in a pan and toast the burger buns.
2. Mix the chicken mince with chopped ginger, garlic paste, Nam Prik Pao paste and salt.
3. Divide the burger into 3-4 patties and chill in the fridge. Mix the mayonnaise with 1 tbsp of the Nam Prik Pao paste and add the shredded vegetables. Mix well.
4. Heat a non-stick fry pan or griddle and cook the chicken patties. Assemble the toasted bun place a spoonful of the mayonnaise & vegetable mixture and spread.
5. Place the cooked chicken patties and close the bun. Hold the bun in place with a tooth pick or skewer. Serve with potato wedges or chips