Serves 8
35 min
Southeast Asian Chicken Burgers with Macadamia and Cashew Crust
Recipe GLPRdda89f0c4697b3
Juicy ground chicken patties infused with aromatic garlic, shallots, and fresh coriander, bound with egg whites and coated with a crunchy blend of roasted macadamia nuts and cashews. These flavorful burgers deliver Southeast Asian-inspired taste while remaining grain-free and naturally dairy-free. Bake until golden and cooked through for a wholesome main course.
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Ingredients
500 grams ground chicken
500 grams macadamia nuts, roughly chopped
100 grams cashews, roughly chopped
3 large egg whites
2 cloves garlic, minced
2 shallots, finely chopped
1 small handful fresh coriander, chopped
Salt and black pepper to taste
Directions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a small bowl, combine the roughly chopped macadamia nuts and cashews. Set aside.
In a large mixing bowl, add the ground chicken, minced garlic, chopped shallots, and fresh coriander. Season with salt and black pepper to taste.
Add the 3 egg whites to the chicken mixture and gently combine using your hands until just incorporated—do not overmix, as this keeps the patties tender.
Divide the chicken mixture into 8 equal portions and gently form each into a burger patty approximately 3/4-inch thick.
Press the chopped nut mixture firmly onto both sides of each patty, coating evenly.
Place the coated patties on the prepared baking sheet and bake for 18–20 minutes, until the chicken reaches an internal temperature of 165°F (74°C) when measured with a meat thermometer at the thickest part.
Remove from the oven and let rest for 2 minutes before serving. The patties should be golden brown and cooked through with a crispy exterior.
