Serves 2 hungry people (yields 4 generous patties)
4 garlic cloves, crushed
1 lemon grass stalk, roughly chopped
2 inch fresh ginger, peeled and roughly chopped
Large handful of fresh coriander, roughly chopped
2 red chilli, deseeded 1 tsp salt
500g boneless, skinless chicken thigh, cut into large chunks
2 tbsp oil
1 bunch spring onions, sliced into 1-inch pieces
200g pak choy, roughly shredded
1 tbsp fish sauce
50g toasted cashew nuts, roughly chopped
1. Preheat oven to 200 degrees C.
2. Blend the garlic, lemon grass, ginger, coriander, chilli and salt in a food processor to make a thick paste. Add the chicken and blend until well mixed. Tip out on to the work surface and divide the mixture into 4 portions. Roll each into a ball and flatten into a burger shape.
3. Heat the oil in a frying pan and fry the burgers on both sides to sear (around 30 secs each side). Transfer the burgers onto a baking sheet or roasting pan and cook, uncovered, for 25 minutes until the burgers are cooked through.
4. Meanwhile, reheat the frying pan and stir fry the spring onions and pak choy for 1 minute. Add fish sauce towards the end and quickly stir through.
5. Transfer cooked burgers and vegetables to serving plates and scatter toasted cashew nuts over the greens.
For lamb burgers, use lean minced lamb instead of the chicken. Cooking time will remain the same.