• Prep Time 40 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Description

The green curry chicken burger (GCCB) creation is an inspiration of my travel experiences across the Pacific, combined with the touches of Americana. Imagine taking a round trip to Thailand, and then on the way back, stopping by Hawaii en route back to California. – Winston Woo, Orange County, California

This recipe is best with
Anchor 12s Processed Cheddar

Recipe Ingredient

  • Green curry paste:
  • 6 Thai chillies, minced (remove the seeds and ribs to minimise the heat)
  • 1 jalapeño pepper, seeds removed and minced
  • ½ tsp kosher salt
  • 2 tbsp minced lemongrass
  • 1 tbsp minced galangal
  • 1 tsp minced kaffir lime rind
  • 1 minced kaffir lime leaf
  • 2 tbsp minced shallots
  • 1/3 coriander root
  • 2 tbsp minced garlic cloves
  • ¼ tsp whole white peppercorns
  • 1 tsp coriander seeds
  • 1½ tsp turmeric powder
  • 1 tsp cumin powder
  • ½ tsp shrimp paste
  • Caramelised sweet peppers:
  • 3 tbsp olive oil
  • 3 cloves garlic, finely diced
  • 1 tsp light soya sauce
  • 7 to 10 sweet mini-bell peppers, diced into thin strips
  • Freshly ground black pepper
  • 1 tsp Asian five-spice powder
  • 1 cup dry white wine, divided
  • GCCB Burger:
  • 450g ground chicken
  • About ½ cup prepared green curry paste
  • 1/3 cup finely chopped fresh basil
  • 1 tsp kosher salt
  • ¼ cup panko bread crumbs
  • Heaping tablespoon brown sugar
  • 2 eggs
  • Olive oil
  • 2 hamburger buns
  • 4 slices Swiss cheese
  • Fresh spinach, stemmed
  • Caramelised sweet peppers


  1. Green curry paste: Using a mortar and pestle, pound the Thai and jalapeño chillies and the salt until the chillies are reduced to a thick paste. Add the minced lemongrass, galangal, lime rind and leaf, shallots, coriander root and garlic, pounding to a smooth paste.
  2. Pound the white peppercorns and coriander seeds until powdered, then add the turmeric and cumin powders, pounding until well-mixed.
  3. Add back the wet ingredients to the mortar, and thoroughly combine the wet and dry. Add the shrimp paste, pounding again to form the curry paste.
  4. Caramelised sweet peppers: In a heavy-bottom saucepan heated over medium heat, combine the olive oil, garlic and soy sauce and cook, stirring, for a few minutes. Stir in the peppers along with a few grinds of pepper, the five-spice powder and half of the wine and cook, stirring frequently, until the wine begins to form a sauce. Add the rest of the wine and continue to cook, stirring frequently, until the wine reduces to a sauce-like consistency.
  5. GCCB burger: In a large bowl, mix together the ground chicken, curry paste, basil, salt, bread crumbs and brown sugar until fully combined. Cover and refrigerate the chicken for at least 30 minutes.
  6. Shortly before cooking the burgers, cook the eggs to over-easy in a skillet with a little olive oil. Set aside in a warm place.
  7. Toast the buns: Brush the insides of the buns with a little olive oil and place on a hot skillet to 'toast' to desired doneness.
  8. Divide the chicken mixture into four patties roughly the same size as the bun. In a large lightly oiled skillet (or grill, if desired), cook the patties. Place a slice of Swiss cheese over each of two burgers, then top with a second burger. Place a slice of cheese over the remaining burgers. Lightly tent the burgers with foil to allow the cheese to melt.
  9. To assemble the burgers, place a small handful of spinach on the bottom of each bun. Top each with a double burger and a mound of caramelised peppers. Finally, add an over-easy egg, and gently press the top bun over the egg to release the runny yolk.

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