Bursting with the classic Thai flavours of lemongrass, lime and spring onion, this satisfyingly chunky burger is a must for the late season barbecue. We suggest lightly oiling them before popping them straight on the griddle. When thoroughly cooked, decant them into a toasted brioche bun with raw onion, tomato, some greenery and a delicate relish that will enhance the satisfying warmth that lingers after each bite. If it rains (British Summer average suggests 70% chance!) you can always cook them in the oven and serve them with sticky rice and a shredded Thai salad. Delicious either way.
You will receive:
- 2 x 130g Thai Fish Burgers (Supplied Frozen)
Ingredients (Allergens in Upper Case): WHITE FISH, EGGS, Panko Breadcrumbs(GLUTEN), Green Beans, Water, Spring Onions, Red Curry Paste(Cumin, Yeast), Thai FISH Sauce, Crispy Fried Onions, Coriander, Caster Sugar, Red Chilli Puree, Lime Juice, Ginger Paste, Maltodextrin, Lemongrass, Lime Leaf, Salt.
Oven Cooking Instructions
Preheat the oven to 220C, place burgers on a piece of baking paper on a baking tray and lightly drizzle with oil. Bake in the oven for 12 minutes.
Pan-Frying Instructions
Preheat a non-stick pan. Lightly oil the burgers then add to the pan. Fry over a medium-high heat for 3-4 minutes on each side until golden brown.
BBQ Cooking Instructions
Preheat the BBQ and lightly oil the burgers. Place onto grill bars & cook, turning regularly to get an even colour for 8 minutes.
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