Need your help for a side dish or 2
I am making my yummy asian chicken burgers. When i make them for myself I simply eat them out of the oven...or on top of a salad. I am having a few friends over and while still casual, I want a more complete meal.
The burgers have sauted onions, mushrooms and zuccinni in them. The deep flavor comes from a mixture of soy, ginger, lime juice, lime zest, garlic, honey, apricot jam and thai hot sauce. Add an egg white to bind and a little panko to get the right consistency.
How should I serve them? On a bun? Pita? What condiments? What sides? Any help would be welcomed and if you include a receipe I will be your best friend.
I think the Asian burger idea sounded great. You can have a 'make your burger' type of meal. Put out little dishes of Asian condiments (chili sauce, hoison, Chinese mustard), a basket of different breads (pita, buns, hard rolls), dishes of cold and warm salads (sesame noodles, cucumber salad, spicy carrot salad) and let everyone stack their own burgers.
I did this once when I had friends over and everyone loved it. I served beef burgers, veggie burgers, and chicken burgers as the proteins, and just put out a lot of homemade and storebought condiments. It was a bit hit.
Those sound delicious!
I would form them into small meatloaf shapes and serve with a
(1) side of simple stir fry rice
http://www.theepicentre.com/Recipes/aszrice.html . . . . and add a little lime zest . . . don't have to add the eggs. . . amengd veggies to be just peas and diced carrots (even the frozen package mix).
(2) sauted bok choy leaves with garlic and red pepper flakes, salt and pepper
more info at http://www.ehow.com/how_4530251_eat-b...
(3) small ramekin on the plate of coconut soup (Tom Ka Kai withOUT the chicken pieces) It's actually very simple to make.
1 (14 oz) can coconut milk
2 cups chicken stock
1/2 cup fresh mushrooms, sliced (button, straw or shiitakes
)2 stalks lemon grass, trimmed, bruised and cut into 1/2
5 fresh kaffir lime leaves, torn in half (or substitute 1/2 tsp lime zest)
6 tablespoons fish sauce
6 tablespoons lime juice (about 3 large limes)
1/2 teaspoon sugar
1/4 cup cilantro leaves
6 whole green and/or red Thai chili peppers, crushed with the butt of a knife (if you don’t like it too spicy, remove the seeds)
In a large saucepan, combine coconut milk, stock, lemongrass and lime leaves (or zest). Bring to a boil. Add mushrooms, fish sauce, sugar and chili peppers. Bring to a boil again. Reduce heat and add lime juice.
Taste and adjust seasonings if necessary. Remove herbs and ladle into individual bowls. Garnish with cilantro leaves.