SWEET-HOT THAI BURGERS
Try this amazing Sweet and Spicy Thai burger, grand prize winner of the Build a Better Burger Contest and Cook-off.
Provided by John Mitzewich
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 24
Steps:
- Gather the ingredients.
- Whisk mayonnaise, lime juice, and cilantro in a small bowl.
- Cover with plastic wrap and set aside.
- Gather the ingredients.
- Whisk lime juice, garlic, olive oil, salt, sweet chili sauce, ginger, cilantro, and basil in a small bowl.
- Combine cucumber, red pepper, and bean sprouts in a large bowl.
- Toss with dressing to coat.
- Cover with plastic wrap and set aside.
- Gather the ingredients.
- Combine chuck, salt, sweet chili sauce, green onions , and chip pieces in a large bowl, handling as little as possible.
- Shape into six patties.
- Loosely cover with plastic wrap and set aside.
- When grill is ready, brush grill rack with vegetable oil.
- Place patties on rack, cover, and cook, turning once until done to preference, five to seven minutes on each side for medium.
- Place buns, cut side down, on outer edges of grill rack to toast lightly during last two minutes of grilling.
- To assemble burgers, spread a generous amount of cilantro mayonnaise over cut sides of buns.
- On each bun bottom, place a grilled patty, followed by equal portions of Thai salad. Add the top bun and serve.
Nutrition Facts : Calories 1554 kcal, Carbohydrate 84 g, Cholesterol 225 mg, Fiber 4 g, Protein 73 g, SaturatedFat 24 g, Sodium 1895 mg, Sugar 37 g, Fat 102 g, ServingSize Makes 4 (4 servings), UnsaturatedFat 0 g
THAI CHICKPEA BURGERS WITH SWEET 'N' SPICY SAUCE
Make and share this Thai Chickpea Burgers With Sweet 'n' Spicy Sauce recipe from Food.com.
Provided by gailanng
Categories Beans
Time 27m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- To make the Chickpea Patties: Place all ingredients except for the olive oil into a food processor and pulse until just combined, stopping frequently to scrape down the sides. Using the palms of your hands, form the mixture into 6 burger patties.
- In a large non-stick skillet, heat some of the oil over medium-high heat. Once hot, carefully add the patties in batches, making sure they don't overcrowd. Add a little more oil with each batch. Allow patties to cook about 4-6 minutes on each side. Once the patties are nicely browned and holding their shape a little better, remove from the heat.
- To make the Sweet 'n' Spicy Sauce: In a blender or Magic Bullet, puree all the ingredients together. It should be a nice thick ketchup consistency, but add a tiny bit more water to loosen if needed. Adjust the salt to taste.
- To serve: Layer the Chickpea patties, Sweet 'n' Spicy Sauce, sliced avocados and some leafy lettuce or fresh cilantro (if desired) on toasted buns.
Nutrition Facts : Calories 192.3, Fat 6, SaturatedFat 0.7, Sodium 989.4, Carbohydrate 29.8, Fiber 5, Sugar 4.7, Protein 6.2
CHICKPEA & NUT BURGERS WITH SWEET POTATO CHIPS
These veggie burgers taste delicious hot or cold. Roll into small balls, making them into falafel if you prefer
Provided by Justine Pattison
Time 40m
Number Of Ingredients 19
Steps:
- To make the yogurt sauce, stir together the yogurt and mint in a bowl and cover and chill until needed.
- Heat oven to 220C/200C fan/gas 7. Half fill a medium saucepan with water and bring to the boil. Add the sweet potato wedges and cook for 4 mins then drain through a colander and return to the saucepan. Pour over the oil, tossing until lightly coated then season with ground black pepper.
- Scatter the potatoes onto a small baking tray and roast for 15 mins. Take out of the oven and turn over, then cook for a further 10 mins or until tender and lightly browned.
- While the chips are cooking, make the burgers. Put the onion, garlic, nuts and spices into a food processor and add lots of freshly ground black pepper. Blitz until as smooth as possible. Add the chickpeas, flour, coriander and lemon juice and blitz until the mixture comes together to make a thick paste. It shouldn't be too smooth as you are looking for some texture to give the burgers a bit of bite. Form the mixture into 4 balls and flatten into burgers, just under 2cm/ 3/4in deep.
- Heat 1 tsp of the oil in a medium non-stick pan over a low heat and cook the burgers on one side for 5 mins. Add the remaining 1 tsp of oil to the pan and turn over. Cook on the other side for a further 5 mins or until nicely browned and cooked throughout, keeping the heat low, so they don't burn.
- Divide the salad leaves, tomatoes, cucumber and spring onions between two plates. Add the burgers, chips and mint sauce, plus a couple of lemon wedges for squeezing. Drizzle the balsamic vinegar over the salad and serve.
Nutrition Facts : Calories 523 calories, Fat 19 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 20 grams sugar, Fiber 14 grams fiber, Protein 19 grams protein, Sodium 0.4 milligram of sodium
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