Summer just got tastier with Georgina Hayden's vibrant Red Curry Chicken & Courgette Burgers – a brilliant fusion of aromatic Thai spices and garden-fresh vegetables. These juicy patties promise to steal the show at any barbecue, offering a lighter yet deeply satisfying alternative to traditional beef burgers.
Why This Recipe Works
The magic lies in the balance: fiery red curry paste mingles with cooling grated courgette, while lemongrass and kaffir lime leaves add citrusy brightness. Using chicken mince keeps the texture light, and wholemeal breadcrumbs boost the fibre content without sacrificing succulence.
Key Ingredients
- Free-range chicken mince – for ethical protein
- Fresh courgettes – adding moisture and veggie goodness
- Thai red curry paste – the flavour powerhouse
- Kaffir lime leaves – for authentic citrus notes
Step-by-Step Guide
- Grate courgettes and squeeze out excess moisture
- Combine with chicken mince, curry paste, and finely chopped aromatics
- Form into patties and chill for 30 minutes to firm up
- Grill or pan-fry until golden and cooked through
Serving Suggestions
Serve in toasted brioche buns with quick-pickled cucumbers and lemongrass-infused mayo. For a low-carb option, try lettuce wraps with fresh coriander and a squeeze of lime.
This recipe proves healthy eating doesn't mean compromising on flavour – each bite delivers an exciting taste of Thailand with British seasonal produce at its heart.
