Coriander and Chilli Infused Chicken Burger with Lime Mayonnaise

Goodman Fielder Food Service
Coriander and Chilli Infused Chicken Burger with Lime Mayonnaise

Coriander and Chilli Infused Chicken Burger with Lime Mayonnaise

Posted on 24th July 2017
Chef Andrew's Coriander and Chilli Infused Chicken Burger is full of strong flavours, including his homemade lime mayonnaise.
Makes 5, scale as needed.


2 each QBA Turkish Bread
700 g Chicken Thigh Mince
3 each Spring Onions
1 each Red Capsicum
1 each Chilli
5 g Crushed Ginger
2 each Garlic Cloves
25 g Coriander Leaves
20 g Salt
20 g Pepper
100 g Praise Traditional Whole Egg Mayonnaise
1 each Lime
50 g Mixed Leaf Mix


chicken and chilli burger raw ingredients

Step 1

To marinade the chicken mince, add the crushed garlic, ginger and chopped coriander leaves, and then massage the ingredients together. Clean out the capsicum and finely dice it, along with the spring onions and chilli. Add the vegetables to the mince and season with salt and pepper. Mix it all together.

Pouring ingredients in bowl

Chopping of spices

Adding spices to the raw chicken mince

Step 2

With a large scoop, form five mince balls. Then, gently squash them down with a spatula to create meat patties. Place them in the fridge for 15 minutes to set.

Making the mince into patties

Step 3

To create the lime mayonnaise, squeeze the lime juice into a bowl, then add the mayonnaise. For an extra punch of flavour, also add a tablespoon of lime zest and a pinch of salt and pepper. Whisk the ingredients together.

Combining mayonnaise and line

Step 4

On a medium heat, fry the chicken patties for four minutes on each side. Once they have cooked through, place them on a paper towel to absorb the oil. While the patties cook, cut the Turkish bread into three and slice down the middle. Spread butter on the inside layer and place in a 150 degrees oven until they are golden brown.

Frying the chicken patties

Slicing of bread

Poster of baker holding a crusty bread loaf

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Step 5

Place the chicken patty on the bottom side of the bread loaf. Then, with a tablespoon, pour a thick layer of the lime mayonnaise and lettuce mixed leaf. Close the burger with the top of the loaf and dish alongside a serving of hot chips.

Placing together the burger

Message from chef Andrew Sibley

Andrew Sibley

I have taken the traditional chicken burger and created it with a twist, with chilli, lime mayonnaise and Turkish bread. This take on the fast-food inspired dish, has a punch of spice through the patty and mayonnaise.

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