COCONUT BASIL CHICKEN BURGERS WITH THAI PEANUT PESTO
Steps:
- Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
- For the slaw: Whisk together the lime juice and sugar in a medium-sized bowl to dissolve the sugar. Add the pear and carrot and toss to coat. Cover and chill until serving time.
- For the pesto: Place all of the ingredients except the tomatoes in a small food processor; process briefly until the mixture forms a coarse paste. Transfer to a small bowl and gently stir in the tomatoes. Cover and set aside.
- For the patties: Combine the coconut milk, lime zest, and lime juice in a 10-inch fire-proof skillet. Place the skillet on the grill rack and bring the mixture to a simmer. Continue cooking, stirring occasionally, until the mixture is thickened and reduced to 2/3 cup, about 15 minutes. Add the curry paste to the mixture and whisk until smooth. Transfer to a small bowl to cool.
- Place the chicken in a large mixing bowl. Add the cooled coconut milk mixture, basil, panko and salt. Using a large fork, mix the ingredients together gently but thoroughly. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns, making a slight indentation in the center of each patty.
- When the grill is ready, brush the grill rack with oil. Place the patties on the rack, cover, and cook for 4 minutes. Flip the patties, cover, and cook an additional 4 minutes, or until the juices run clear from the center of the patties when pierced. During the last few minutes of cooking, arrange the buns, cut side down, around the edges of the grill to toast lightly.
- To assemble the burgers: Distribute an equal amount of the slaw on the bottom buns. Top each with a patty and a dollop of the pesto. Add the bun tops and serve.
THAI CHICKEN SLAW BURGERS
One of my family's favorite meals! We vary the toppings by sometimes using cabbage slaw and other times broccoli slaw. Super healthy and low in fat! We've also substituted iceberg lettuce leaves for the buns to lower the calories. Messier but so yummy! Serve any extra slaw on the side. You can serve these over rice or on a bed of salad, too. We've also turned them into lettuce wraps to save more calories!
Provided by CINDYJAKE
Categories World Cuisine Recipes Asian
Time 30m
Yield 8
Number Of Ingredients 14
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange hamburger buns, cut-sides facing up, in a single layer on a baking sheet.
- Toast buns under the preheated broiler until toasted, 30 to 60 seconds.
- Melt butter in a large skillet over medium heat. Cook and stir onion, tomato paste, and garlic in hot butter until onion is softened, about 5 minutes. Stir chili sauce, Worcestershire sauce, and sugar into onion mixture.
- Stir chicken and olive oil into the skillet; cook and stir until chicken is no longer pink in the center, 5 to 10 minutes.
- Whisk relish, lemon juice, and honey together in a large bowl; add coleslaw blend and toss to coat.
- Spoon chicken mixture into toasted buns and top with coleslaw.
Nutrition Facts : Calories 379 calories, Carbohydrate 36 g, Cholesterol 78.2 mg, Fat 12.6 g, Fiber 2 g, Protein 29.7 g, SaturatedFat 3.9 g, Sodium 488.3 mg, Sugar 9.5 g
THAI CHICKEN BURGERS
Perfect for a more exotic barbecue, these Thai chicken burgers combine ground chicken with sweet, tangy peanut sauce and red chili curry paste. Barbecue or pan-fry, and serve with coconut-mint mayo on toasted rolls.
Provided by CHEFSINGLEDAD
Categories World Cuisine Recipes Asian Thai
Time 1h30m
Yield 8
Number Of Ingredients 15
Steps:
- In a small bowl, mix together mayonnaise, coconut, and mint. Cover, and refrigerate for at least 1 hour.
- In a large bowl, mix together ground chicken, panko crumbs, Thai peanut sauce, curry paste, green onion, parsley, soy sauce, garlic, lemon juice, lime juice, and hot pepper sauce. Be careful not to over-mix. Divide into 8 equal size balls. Flatten into patties about 1/2 inch thick.
- Preheat the grill for medium-high heat.
- Lightly oil the grill grate. Grill burgers for 6 to 8 minutes per side, or until well done. Serve on toasted buns with Coconut-Mint Mayonnaise.
Nutrition Facts : Calories 612.3 calories, Carbohydrate 50.9 g, Cholesterol 79.6 mg, Fat 35.4 g, Fiber 2 g, Protein 36.5 g, SaturatedFat 6.6 g, Sodium 858.8 mg, Sugar 1.3 g
PAD THAI STYLE CHICKEN BURGERS
This moist chicken burger packs a good spicy Thai flavor. Cook these in a pan rather than on the grill to keep them together (they are moist).
Provided by SuzanneThePainter
Categories Lunch/Snacks
Time 30m
Yield 4 burgers, 2 serving(s)
Number Of Ingredients 9
Steps:
- Combine all your ingredients in a medium bowl until consistent in texture (the mixture will be moist).
- Heat a medium to large skillet over medium heat. Spray with non-stick spray.
- Divide the mixture into four and place each portion into the pan shaping with a spatula into a round burger that is no more than 1/2-3/4" thick (you may do this with your hands as well, I just prefer to use the spatula and keep the chicken off my hands). If you prefer a thicker burger, increase the cooking time.
- Cover with a lid and cook each side for approximately 7 minutes or until the juices run clear and the burgers reach 170 degrees.
- Serve with mayo on a fresh round roll and enjoy.
Nutrition Facts : Calories 213.6, Fat 15.1, SaturatedFat 3.4, Cholesterol 48.8, Sodium 649.9, Carbohydrate 7.2, Fiber 2, Sugar 3.4, Protein 14.8
THAI CHICKEN BURGERS WITH GRILLED PINEAPPLE RING
Steps:
- With your hands, mix together the ground chicken with all the other ingredients except for the peanut butter. After the meat mixture is well mixed, divide into four equally sized balls. Make an indentation in each ball with your thumb. Add one Tablespoon of peanut butter in each of the four holes made in the balls of meat mixture. Then, carefully close the top opening of each hole so that the peanut butter is wrapped completely by the meat. Next, flatten the balls to form burger patties. Grill over medium-hot grill for 10-15 minutes, turning burgers halfway through. For Pineapple: sprinkle each pineapple slice with about a tablespoon of brown sugar and grill over open flame for 1-2 minutes on each side. Top each burger with a grilled pineapple ring and sliced cucumbers. Serve on top of a hamburger bun or between slices of thick toast.
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