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 PEANUT BURGERS
Make and share this Thai Peanut Burgers recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix everything together. I would do this with my hands to get everything really combined, but if you're sqeamish, use a wooden spoon.
- Grill, broil or pan fry until done to your taste. I usually have to hold back the urge to eat it a la tartare ;-).
- Serve on buns with your choice of condiments (sweet chili, srichcha or harissa are the faves in our house).
Nutrition Facts : Calories 291.1, Fat 22.2, SaturatedFat 6.7, Cholesterol 51.4, Sodium 232.6, Carbohydrate 4.6, Fiber 1.3, Sugar 2.1, Protein 19.6
EASY THAI BURGERS WITH PEANUT SAUCE
Steps:
- Preheat a grill to medium-high heat (can probably use an oven broiler or skillet to pan fry the burgers).
- For the burgers, add the ground meat, ginger, green onions, chili garlic sauce, salt and pepper to a food processor and pulse until combined. Alternate method: use an electric stand or handheld mixer OR make sure the green onions and ginger are very finely chopped and combine very well with your hands. Shape the meat mixture into 5-6 patties about 1/2-inch thick and slightly larger in diameter than the buns you are using (they'll shrink a bit while cooking).
- For the peanut sauce, whisk or blend all the ingredients together. The sauce can be made several days in advance and refrigerated.
- For the slaw, in a medium bowl, toss together the carrots, cabbage and green onion. In a small bowl, whisk together the lime juice (or vinegar), oil, sugar and a pinch of salt and pepper. Toss the vegetables with the dressing and set aside until serving. The slaw can be made several hours (or up to a day) in advance.
- Grill/cook the burgers until desired doneness (if using ground pork or ground turkey, cook until well done). Assemble the burgers on buns topped with peanut sauce and slaw.
Nutrition Facts : ServingSize 1 Serving, Calories 711 kcal, Carbohydrate 36 g, Protein 36 g, Fat 47 g, SaturatedFat 15 g, Cholesterol 108 mg, Sodium 1014 mg, Fiber 4 g, Sugar 13 g
THAI PEANUT BURGERS
Provided by Food Network
Time 25m
Yield 4 burgers
Number Of Ingredients 9
Steps:
- WHISK together peanut butter, lime juice, soy sauce, ginger, cilantro and cayenne pepper in large bowl until well blended. Add ground meat and mix well.
- FORM into 4 patties. Grill, broil or pan fry to desired doneness.
- SERVE on buns with Thai hot sauce and your choice of condiments.
THAI BURGERS
This is my adaption of a Thai Burger recipe by Rachel Ray. The original recipe calls for 2 pounds of ground chicken breast. I used turkey breast and only about 1/3 pound per person. The burgers were shaped about 30 minutes ahead of cooking, allowing the flavors to blend somewhat. The burgers are delicious and moist. The dipping sauce really sets these apart.
Provided by PaulaG
Categories Poultry
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- In a large bowl, mix all burger ingredients together except for the olive oil, adjusting the salt and pepper to taste; with hands lightly mix the mixture and shape into 4 equal patties about 1 inch thick, pressing in the middle to prevent it from bulging while cooking.
- Place the burgers in the refrigerator and allow to stand for 30 to 45 minutes to allow the flavors to blend.
- Separate the lettuce leaves from the core and wash under running water, place on paper towels to drain; wash the bell pepper, core, seed and slice into thin strips.
- In a large non-stick skillet, heat the olive oil, thoroughly coating the pan; add the shaped burgers and cook over medium-high heat until brown on the outside and cooked through, turning once, approximately 6 minutes per side.
- While the burgers are cooking, place all the dipping sauce ingredients in blender jar and blend until smooth and creamy; pour prepared sauce into individual serving dishes and set aside.
- To plate, place a couple of drained lettuce leaves on a plate, top with cooked burger, a few slices of cucumber and several slices red bell pepper. Sprinkle chopped basil on each serving. Place a dish of the dipping sauce on plate and serve.
- The prep time allows for the 30 to 45 minute refrigeration time.
Nutrition Facts : Calories 482.6, Fat 31.5, SaturatedFat 7, Cholesterol 104.4, Sodium 1248.2, Carbohydrate 13.3, Fiber 3.5, Sugar 5.7, Protein 41.2
THAI BURGERS
I love Thai food, and I adore barbecue. While experimenting one day, I came up with these beauties. They might not be 'authentic' but they sure hit the spot.
Provided by Jeff
Categories World Cuisine Recipes Asian
Time 36m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat grill for high heat.
- In a large bowl, mix together ground round, bread crumbs, lemon grass, shallot, chili peppers, and peanuts. Season with salt and pepper. Form into patties. If you are making these ahead of time, do not add peanuts until you are ready to grill.
- Lightly oil grate, and place burgers on grill. Cook for 3 to 5 minutes per side. Remove from grill, and sprinkle burgers with lime juice.
Nutrition Facts : Calories 437.6 calories, Carbohydrate 12.5 g, Cholesterol 99.3 mg, Fat 31 g, Fiber 1.8 g, Protein 26.6 g, SaturatedFat 11.5 g, Sodium 159.9 mg, Sugar 2.1 g
THAI PEANUT BURGERS
These Thai-inspired burgers are easy to make and packed with flavor!
Provided by Allrecipes Member
Yield 4
Number Of Ingredients 9
Steps:
- Whisk together the peanut butter, lime juice, soy sauce, ginger, cilantro and cayenne pepper, in a large bowl until well blended. Add the ground meat and mix well.
- Form into 4 patties. Grill, broil or pan fry.
- Serve on buns with your favorite Thai hot sauce and your choice of condiments. Enjoy!
Nutrition Facts : Calories 668.2 calories, Carbohydrate 29.4 g, Cholesterol 96.5 mg, Fat 48.4 g, Fiber 3.3 g, Protein 30.7 g, SaturatedFat 15.8 g, Sodium 653.5 mg, Sugar 3.2 g
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