Thai chicken burgers with Asian slaw from A Bird in the Hand: Chicken Recipes for Every Day and Every Mood (page 20) by Diana Henry

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Savoy cabbage for white cabbage.

  • jhallen on May 27, 2021

    These were really good. My slaw was way spicy but that was just a function of the pepper I chose to use.

  • mpo on April 30, 2021

    These were very flavorful. I used 1/2 cup panko for the breadcrumbs, and lemongrass paste for the stalk. Very much enjoyed.

  • sarahj22 on March 07, 2018

    Yum! I made quite a few changes to this recipe so not entirely true to the original. I used minced turkey instead of chicken and omitted the lime zest for the burgers: they were very tasty on their own, but I do think the accompaniments really improved the dish. I didn't do the full slaw but made the sauce for it and added some grated carrot, which turned out as a lovely soft pickle. The suggested accompaniment of mayo mixed with lime juice, ginger and garlic was also delicious: DH also recommends lots of pickled ginger but we didn't have any so left it out. We served these with salad and brown rice as advised which hit the spot flavour-wise, but both of us agreed that if serving with rice again (rather than buns) we'd prefer the mix rolled into meatballs rather than burger patties.

  • raybun on November 13, 2016

    These were delicious, everybody asked me to make them again. I added a (mild) green finger chilli to the mix and didn't get around to making the slaw. 5*

  • Foodycat on April 15, 2015

    I used skinless, boneless chicken thighs and ran them through the mincer with the aromatics, then mixed in the breadcrumbs and other seasonings by hand. Really delicious.

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