Turmeric chicken burgers with avocado and lime and chilli mayo recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Turmeric chicken burgers with avocado and lime and chilli mayo recipe By You Magazine - July 18, 2021 These are great cooked on the barbecue, but can also be done in a frying or griddle pan. Fresh lime leaves are available in most major supermarkets and are worth seeking out for their distinctive flavour. Ellis Parrinder SERVES 4 2 tbsp fish sauce 2 tsp grated fresh root ginger 1 1⁄2 tbsp light brown soft sugar 1 1⁄2 tsp ground turmeric 4 small skinless chicken breasts (about 120g each) 4 brioche buns, split open 2 heads little gem lettuce, leaves separated 1 avocado, sliced LIME & CHILLI MAYO 1 green chilli, roughly chopped (deseeded if liked) 1 large lime, zest and juice 25g fresh coriander 4 fresh lime leaves, stalks removed 6 tbsp mayonnaise In a large resealable food bag, mix the fish sauce, ginger, sugar and turmeric. Add the chicken breasts, seal the bag and toss them in the marinade. Lay the bag on the work surface and use the heel of your hand to press out and flatten the chicken breasts at their thickest end. Set aside until ready to cook (or for up to 4 hours). Heat a large griddle pan or barbecue over a high heat. Lift the chicken breasts from the marinade and cook for 4-5 minutes on each side, until cooked through. Set aside on a board to rest for a couple of minutes while you place the buns on the griddle or barbecue, heating for about 1 minute until lightly charred. Meanwhile place all the ingredients for the lime and chilli mayo in a small blender with a pinch of salt and whiz until smooth. Arrange the buns on plates and top with a little of the mayo. Add a few lettuce leaves to each and some sliced avocado. Top with a chicken breast and another spoonful of the mayo. Finish with the bun tops and serve immediately. Food styling: Myles Williamson. Styling: Max Robinson RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved