For the mayonnaise
1 small apple, diced into small pieces
1/3 cup mayonnaise 1 tsp mild curry paste
Bit of water, if needed
Put the chicken mince in a large bowl and add the red curry paste, coriander, egg, soy sauce, spring onions, cottage cheese, fish sauce, breadcrumbs and 1 tbsp only of the sweet chili sauce.
Mix well and form into large patties using about half a cup for each. Cover, and put in the fridge for about 30 minutes.
Meanwhile, put the bacon in a large frypan and cook for about 4 minutes, or to your liking.
Mix the mayonnaise (always use a good egg mayonnaise), the chopped apple and the curry. If it is too thick, add a bit of water.
To cook the burgers, either do this on a barbecue, which gives them a nice smokey flavour, or in a large frypan with a bit of oil. If using the barbecue, spray the burgers with oil first. Cook for about 10 minutes, turning, or until cooked through.
Grill the rolls for a few minutes, or place them on the barbecue. Spread with the mayonnaise on one side only.
I always take some of the inside of the bread out so that more can fit in the burger
Spread the rest of the sweet chilli sauce on the other side of the bun, add the ribbon carrots and snow pea sprouts (if using), then top with the bacon and lastly the Thai chicken burger.
Put the top on the burger and attempt to eat! It is quite large, but very tasty and messy to eat!