The burger is made up of chicken mince mixed with spring onions, lemongrass puree, ginger and garlic. Formed into patties and then cooked for 4 minutes on each side.
Then to make it sticky you mix together soy sauce, fish sauce, rice wine vinegar, water and sugar to make a syrupy sauce. Pour it over the burgers and cook covered for a further 3 minutes. Serve in a bread buns with cucumber sticks and lime wedges on the side.
I really liked the sticky glaze on the burgers. It worked perfectly and gave the meat a lovely Asian flavour. Squeezing lime over the burger before you eat it adds a subtle sour tang which I also liked. Very nice!
Ratings: JD -3, Emma - 4
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