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Chicken burgers - Thai style! These are packed with a myriad of flavours reminiscent of Thailand. The Thai might enjoy something like this in the form of a kebab or skewer on sugar cane, but since hamburgers are about my favourite food in the world, why not play around? And not just any regular ketchup will compliment these burgers - I have included two different ketchups to contrast the spicy burgers, one made with pineapple, and the other with papaya.

(Did you know ‘ketchup' is actually based on a Chinese condiment called ‘ketsiap'? It was similar to a soy or oyster sauce, nothing like the sweet, thick condiment we are used to. Old recipes from England and even the United States included anchovies, walnuts and mushrooms in their recipes! It wasn't until the overnight popularity of tomatoes in the United States did the tomato ketchup as we know it today become a hit)

The pineapple and papaya ketchups can also be used as dipping sauces for springrolls, as sauces for steamed fish, or even used as a base for a hot sauce!

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Thai Flavoured Chicken Burger

Makes 4 servings

Ingredients:

1 pound ground chicken
2 1/2 tablespoons lime zest
1 tablespoon lime juice
1 teaspoon fresh chili, minced
3 cloves garlic, minced
1/8 teaspoon sesame oil
1 egg
2 tablespoons coriander, chopped
1 shallot, minced
1/2 teaspoon soy sauce
2 teaspoons ginger, minced
1 teaspoon scallion, sliced
3/4 cup panko bread crumbs
1 teaspoon fish sauce

4 buns, toasted
lettuce
tomato
Pineapple Ketchup (recipe follows)

Preparation:

To make burgers: combine all ingredient in a large bowl until well combined. Add more or less panko breadcrumbs as needed to make the mix pliable and soft, but not falling apart.

Shape into 4 patties and refrigerate for 1 hour to let the flavours meld and the burgers keep their shape.

Grill on preheated grill until the internal temperature hits 180°F.

Serve on buns with lettuce, tomato and pineapple ketchup.

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Pineapple Ketchup

Makes 1 1/2 cups

Ingredients:

3 tablespoons vegetable oil
2 shallots, sliced thin
2 teaspoons ginger, minced
1/4 teaspoon cloves, ground
1/8 teaspoon cinnamon, ground
1 teaspoon garlic, minced
1/4 pineapple, peeled and chopped
1/4 mango, peeled and chopped
1/4 cup cider vinegar
1/4 cup pineapple juice
5 tablespoons brown sugar
2 tablespoons lime juice

Preparation:

Heat medium saucepan over high heat.

Heat vegetable oil and add shallots, ginger, cloves, cinnamon and garlic. Reduce heat to medium and cook for 2 minutes, stirring often.

Add the pineapple, mango, cider vinegar, pineapple juice, brown sugar and lime juice. Bring to boil and reduce to a simmer.

Simmer for 10 to 15 minutes. Remove from heat and purée in blender or food processor.

Strain and let cool.

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Papaya Ketchup

Makes 2 cups

Ingredients:

2 tablespoons vegetable oil
1 tablespoon butter
1/2 onion, sliced thin
1 tablespoon ginger, minced
4 cloves garlic, minced
2 large papaya, ripe
1/2 cup cider vinegar
1/4 cup water
1/2 cup sugar
1/8 teaspoon cloves, ground
1/4 teaspoon allspice, ground
1/2 teaspoon hot sauce

Preparation:

In a medium saucepot, heat the oil and butter. Add the onion, ginger and garlic. Reduce heat to medium and cook for 5 minutes.

Add the papaya and cook an additional 4 minutes.

Add the cider vinegar, water, sugar, cloves, allspice and hot sauce. Bring to a boil and reduce to simmer. Cook for 20 minutes, or until thickened. Purée in food processor and cool completely.