I apologize for the lack of recipe posting the past few weeks. I've been doing a lot of traveling and a lot of working outside...so generally when I have had some time to spend on the computer I've been too exhausted to do so. I know I have some catching up to do.
The night I decided to make this recipe, I came in from working in the yard to discover the power was out. So between being exhausted from a full day outside, an ice cold shower in the dark, and being worried each time I opened the refrigerator, I wasn't quite sure if I even wanted to make dinner anymore. And when I continued on my way to mixing together these "burgers," I wasn't quite sure how they'd turn out seeing as I measured and mixed together the items by the light of two candles. I was definitely thinking I might have to make a late night pizza run.
But, I ended up having luck on my side. The entire meal could be prepared and cooked without power. The chicken patties turned out better than perfect (nicely spiced with a crisp, outer shell). And the power came back on right before we were ready to eat - so we could actually see what we were eating.
A simple salad to throw together to go alongside this tasty sandwich involves mixing together a bag of broccoli slaw, ~1/2 c bean sprouts, roasted peanuts, and shitake mushrooms and tossing the mixture with the peanut-lime dressing I usually reserve for soba noodles.
This is definitely a "burger" recipe that is being added to my summer grilling rotation.
Thai Chicken Burgers
- 1 lb ground chicken
- 2 t hot
- 1/3 c coconut milk
- 1/2+ c panko bread crumbs
- 1/4 c fresh cilantro, finelt chopped
- 1 T Thai Red Chile Paste
- 2 T natural peanut butter
- 1/4 t kosher salt
- Vegetable Oil (Use a neutral flavored oil like )
- Round pear slices
- Sesame topped egg buns
Combine all ingredients (except the oil) in a large mixing bowl, using your hands to ensure a consistent mixture throughout. The mixture should not be sticky, so keep adding panko until you get a nice "hamburger" style texture.
Form mixture into 5-6 uniform patties. Brush oil on both sides.
Grill on Direct, Medium-High heat for 8-10 minutes until cooked through, turning once during cooking process. Feel free to brush a little more oil on the patty as it cooks.
Top with a sliced pear and serve on a fresh, sesame egg bun.