I smell BBQ. Chicken burgers with lemongrass and lime

I saw Bill Granger on TV making these burgers and I knew right there I had to make them. They have become a classic especially when it's hot as they are so much lighter than conventional burgers.

And for once I haven't changed anything. They are just perfect. I, now, have a craving for them.

I serve them with roasted sweet potato and a 'thai salad'.

Ingredients  for 6 people - Prep time 15 min. Cooking about 10 mins.

• 600 g  minced chicken 
• 1 onion, finely grated 
• 85 g fresh white breadcrumbs 
• 1 garlic clove 
• 1 lemongrass stalk white part only, finely chopped 
• 2 tablespoons chopped fresh coriander
• 2 teaspoons finely grated lime zest 
• 1 tablespoon fish sauce 
• 2 teaspoons palm sugar 

To Serve 

• Soft rolls 
• Lettuce leaves 
• Fresh mint and coriander leaves 
• Chilli sauce 

1. Put the chicken mince, onion, breadcrumbs, garlic, lemongrass, coriander, lime zest, fish sauce and sugar in a large bowl and mix together well with your hands.
2. Shape into 6 patties, then cover and refrigerate for 30 minutes.
3. Preheat a barbeque or chargrill pan and brush with a little light flavoured oil such as grapeseed or canola.
4. Cook the patties for 4 minutes each side or until cooked through.
5. Serve on soft rolls with lettuce, mint, coriander leaves and chilli sauce.