Vietnamese-Inspired Lemongrass Chicken Burger with Mango Salad
with Mango Salad
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Poulet haché
2 pièce(s)
Pain brioché
(Contient Blé, Oeuf Peut contenir Soya)
1 pièce(s)
Citronnelle
56 g
Carotte, en juliennes
2 cs
Vinaigre de riz assaisonné
(Contient Sulfites)
2 pièce(s)
Gousses d'ail
1 pièce(s)
Mangue
28 g
Mélange printanier
2 cs
Mayonnaise
(Contient Oeuf, Moutarde Peut contenir Crustacés, Poisson, Gluten, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
2 cs
Sauce au chili doux
(Peut contenir Noix, Blé, Poisson, Sulfites, Soya, Lait, Gluten, Sésame, Crustacés, Oeuf, Moutarde)
7 g
Coriandre
28 g
Noix de cajou, hachées
(Contient Noix de cajou Peut contenir Soya, Sulfites, Blé, Oeuf, Lait, Moutarde, Arachides, Sésame)
1 pièce(s)
Poivron
Informations nutritionnelles
Instructions
- Heat a small pot over medium-high heat.
- When hot, add carrots, 1 1/2 tbsp vinegar, 2 tbsp water and 1/2 tsp sugar (dbl all for 4 ppl). Season with salt. Cook, stirring occasionally, until sugar dissolves, 1-2 min.
- Remove the pot from heat. Transfer carrots, including pickling liquid, to a medium bowl.
- Place in the fridge to cool.
- Meanwhile, peel, then mince or grate garlic.
- Remove outer layer of lemongrass, then halve lengthwise. Lay lemongrass cut-side down on the cutting board.
- Cut the bottom 1-inch from the root of lemongrass.
- Using the back of a spoon, forcefully tap lemongrass to bruise, then finely chop 1 1/2 tbsp (dbl for 4 ppl).
- Peel, pit, then cut mango into 1/4-inch slices.
- Core, then cut pepper into 1/4-inch slices.
- Roughly chop cashews.
- Heat a large non-stick pan over medium-high heat.
- When hot, add cashews to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a small bowl.
- Add chicken, lemongrass and garlic to a medium bowl. Season with 1/4 tsp salt and 1/8 tsp pepper (dbl for 4 ppl), then combine.
- Form mixture into two 5-inch-wide patties (4 patties for 4 ppl).
- Add 1/2 tbsp oil (dbl for 4 ppl) to the same pan over medium-high, then patties. Pan-fry until cooked through, 3-4 min per side.** (NOTE: Don't overcrowd the pan; cook patties in 2 batches for 4 ppl)
- Set aside on one side of a baking sheet, then top with 1 tbsp sweet chili sauce (dbl for 4 ppl).
- Whisk 1 tbsp sweet chili sauce and 1/2 tbsp vinegar (dbl both for 4 ppl) in a large bowl, then add mango and peppers.
- Tear over half the cilantro. Season with salt, to taste.
- Set aside.
- Halve buns.
- Arrange buns, cut-side up on the other side of the baking sheet with buns.
- Broil buns and patties in the middle of the oven until golden-brown, 2-3 min. (TIP: Keep an eye on buns so they don't burn!)
- Spread mayo on buns.
- Stack spring mix and patties on bottom buns. Top with pickled carrots and remaining cilantro stems, then close with top buns.
- Divide mango salad and burgers between plates.
- Sprinkle cashews over salad.