Chilli & Coriander Chicken Burgers

Ingredients

• 500g chicken mince 
• 3 x spring onion, diced 
• 1 x clove garlic, crushed  
• 1 tablespoon lemongrass, finely chopped 
• 1/3 cup peanuts, finely chopped 
• 1 x egg 
• ½ cup breadcrumbs 
• 1 tablespoon Cobram Estate Chilli & Coriander Infused Extra Virgin Olive Oil 
• 2 x cobs corn 
• 1 x Lebanese cucumber, diced 
• ½ cup cherry tomatoes, halved  
• ½ x avocado, cut into small cubes  
• ½ x mango, cut into small cubes 
• 1 x lime, juice and zest 
• 1 tablespoon Cobram Estate Chilli & Coriander Infused Extra Virgin Olive Oil  
• 2 x mini cos lettuce, separated in leaves 
• 4 x wholegrain bread rolls/burger buns 

Method

1. Combine the mince, onion, garlic, lemongrass, peanuts, egg and breadcrumbs with a pinch of salt and pepper. Shape into patties.  
   
   
2. Heat a large fry pan on medium to high heat and add 1/2 tablespoon of the Cobram Estate Chilli & Coriander Infused Extra Virgin Olive Oil. Grill half of the patties for 4-5 minutes each side or until browned and cooked through (repeat with another ½ tablespoon oil and remaining patties). 
   
   
3. For the salsa, fill a steamer saucepan 1/3 full with water and bring to a boil. Place the corn in the steamer and steam for 2-3 minutes or until tender. Rinse under cold water and then cut off the kernels. Combine the corn, cucumber, tomato, avocado, mango, lime juice and zest and Cobram Estate Chilli & Coriander Infused Extra Virgin Olive Oil, season with salt and pepper and mix well.
   
   
4. Fill each roll/burger bun with 2 leaves of cos lettuce and top with a chicken patty and the fresh salsa.