CHEF’S corner

Brought to you by Michael Talty, Head Chef Athlone Springs Hotel

Serves 4

A great dish for your BBQ


1 small Spanish onion finely diced

1 clove garlic crushed

1tbsp sweet chilli sauce

1tsp balsamic vinegar

3 chicken fillets minced

1 stalk lemongrass

50g breadcrumbs

1tsp fish sauce

2tsp grated lime zest

2 tbsp rapeseed oil

1 tbsp chopped coriander

1 tbsp chopped flat leaf parsley

Season to taste


Finely chop the white part of the lemongrass and rub to a paste with the back of a chopping knife. Place chicken in a medium mixing bowl add onion, garlic, breadcrumbs, sweet chilli, balsamic vinegar, lemongrass, lime zest, chopped herbs, and fish sauce. Mix together to infuse flavours. Add salt and freshly ground black pepper. Shape into four burgers, cover, and refrigerate for one hour.

Preheat your BBQ brush burgers with rapeseed oil and cook for 4-5 minutes on each side or until cooked through. This is best checked with a food probe, to ensure they reach a temperature of 70 C.

Serve the burgers on toasted ciabatta bread with chilli mayonnaise and chopped coriander.

Chef’s note

Serve with tossed salad, baby new potatoes, or crispy potato wedges tossed in Cajun spices.

To download Michael’s delicious recipes please go to the Athlone Springs Facebook page.


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