Red curry chicken and courgette burgers are a simple yet delicious summer recipe, made with chicken thighs, courgette, and red Thai curry paste. Shallots pickled in lime juice serve as a key accompaniment, alongside herbs and creamy mayonnaise. The preparation involves using a food processor to mix ingredients, or manually combining if necessary. Cooking can be done on a barbecue or griddle pan. The finished burgers are served with toasted buns and chilli jam for added flavor.
The burgers themselves are a simple food processor job; if you don't have one, use chicken mince and make sure you really mix in the curry paste and courgette by hand.
The accompaniments are also key: the lime-pickled shallots, the abundance of herbs and the creaminess of the mayo all work so well together.
Turn up to a barbecue with a tray of these and I guarantee you'll be dishing out the recipe in no time.
Smash the burgers either before you put them on the barbecue/griddle, or directly in the pan/on the grill, then cook for about five minutes on each side.
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