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
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
Instructions
- 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.
- Pound the white peppercorns and coriander seeds until powdered, then add the turmeric and cumin powders, pounding until well-mixed.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
