Mini Thai Chicken Burgers - cooking recipe

Ingredients

2 tbsp peanut oil
1 stalk lemongrass, trimmed, finely chopped
1/2 None red onion, finely chopped
2/3 cup coconut milk
1 None long red chili, deseeded, finely chopped
1 None lime, zested and juiced
2 tsp fish sauce
1 clove garlic, minced
1/2 tsp fresh ginger, grated
10.5 oz ground chicken
2/3 cup breadcrumbs
4 tbsp fresh cilantro, chopped
2/3 cup mayonnaise
1 loaf focaccia, halved horizontally, toasted, cut into 24 squares
2 None cucumbers, cut into thin strips

Preparation

Heat 1 tbsp oil in a small frying pan over medium heat. Saute lemongrass and onion for 4-5 mins, until tender. Add coconut milk, chili, lime zest and juice, fish sauce, garlic and ginger. Bring to a boil, reduce heat and simmer for 5-10 mins, until mixture has reduced by 1/2. Let cool for 10 mins then chill.
In a large bowl, combine ground chicken, breadcrumbs, cilantro and 1/2 the coconut milk mixture. Shape into 24 patties. Heat remaining oil in large frying pan over medium heat. Working in batches, cook patties for 1-2 mins per side, until browned and cooked through.
Meanwhile, combine remaining coconut mixture with mayonnaise. Spread over 12 pieces of bread then top with chicken patties and cucumbers. Sandwich with remaining pieces of bread and secure with toothpicks.