Tuesday, 16 August 2011

Weight Watchers Thai Chicken Burgers.

So lately my lovely Mum & I have been picking up the Weight Watchers magazine from the shops ever since we discovered it actually has really nice, tasty recipes every month.
We always love a good flick through the magazine, but tonight was the first night we actually decided to cook something from it.
While I was away at the BF's house on the weekend my Mum picked out the Thai Chicken Burger recipe and got the ingredients for it ready for us to cook the next night.
I think this recipe appealed to her so much as she is in LOVE with Thai Fish Cakes! Salmon or white fish, I am not sure she even minds as long as it is 'Thai'! So Thai Chicken Burgers it was!

Click 'Read More' to see the recipe and more photo's as usual :)

As tasty as they were, I am a big lover of onion so I finely diced half an onion and also some spring onion and put that in the mix.
My mum & I also just put all the salad on a chopping board rather than mixing the salad together with the beansprouts etc. 
Also we didn't cook the burgers in a fry pan, instead we actually cooked them in the oven and lastly, please don't be put off by the longish ingredient list, we substituted and cut out some of the items and just made do with what we had in the fridge and pantry!

If you are on Weight Watchers this recipe is 8 ProPoints values per serve. 

Serves 4

- 400g extra lean chicken mince
- 1/4 cup (15g) of fresh breadcrumbs
- 1 garlic clove, crushed
- 1 tsp grated fresh ginger
- 1 small fresh red chilli, finely chopped
- 1 tsp finely grated lime rind
- 2 tsp fish sauce
- 1 egg, lightly beaten
- 1 Lebanese cucumber
- 1/4 cup bean sprouts
- 1/2 small red onion, thinly sliced
- 2 cups (30g Asian salad leaves)
- 4 x 60g wholegrain bread rolls, cut in half
- 2 tbs sweet chilli sauce

1. Combine the mince, breadcrumbs, garlic, ginger, chilli, rind, fish sauce and egg in a medium bowl. Shape the mix into four patties, gently pressing each one to about 2cm thick. Lightly spray a large frying pan with oil and heat over a medium heat. Cook patties for four- five minutes each side or until cooked.

2. Using a vegie peeler, cut Lebanese cucumber into long ribbons. Combine bean sprouts, red onion and Asian salad leaves in a medium bowl.

3. Preheat grill. Lightly toast cut side of rolls under grill. Spread roll bases with chilli sauce, then top each with chicken burger patties, cucumber ribbons and mixed salad. Sandwich with remaining rolls, then serve.

The burgers before being put in the oven.

Everything ready for us to assemble our own burgers.

The September 2011 issue of Weight Watchers Australia.

The finished burgers. Could have taken them out sooner, but luckily we both don't mind when things are slightly over done!

We had some avocado almost on the verge of being not good so we spread that as well as mayo on the burger buns, yum! We also had sliced tomato, thinly sliced red onion, the cucumber ribbons and a mixed green salad.

The finished product was stacked pretty high!

Loads of mayo spread on the bun kind of ruined the healthiness of it all ... but it was oh so good!


Unknown said...

i wouldn't normally make chicken burgers (nor would i read Weight Watcher's magazines) - but both of these may have changed my mind ;)

PS. thanks for stopping by... said...

Yummy...This Thai burger sounds great!

Lazaro Cooks said...

Lovely chicken burgers. Great flavor profile.

Making chicken interesting. Good job.

adorasbox said...

Lovely Burgers. Very exciting flavours. I love Thai fish cakes so I'm sure this is for me, too. I don't mind losing weight either.

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Unknown said...

I love this idea. I wish I was home to make one right now!

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