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Burgers, Thai Chicken (M)
Source: Chef 2 Chef
Serves: 4

1 pound ground chicken
2-1/2 tablespoons lime zest
1 tablespoon lime juice
1 teaspoon fresh chili, minced
3 cloves garlic, minced
1/8 teaspoon sesame oil
1 egg
2 tablespoons coriander, chopped
1 shallot, minced
1/2 teaspoon soy sauce
2 teaspoons ginger, minced
1 teaspoon scallion, sliced
3/4 cup Panko (Japanese-style bread crumbs)
1 teaspoon fish sauce
4 buns, toasted
Pineapple or Papaya Ketchup (click here for recipes)

Combine all except last four ingredients in a large bowl until well combined. Add more or less Panko as needed to make the mix pliable and soft, but not falling apart.

Shape into 4 patties and refrigerate for 1 hour to let the flavors meld and the burgers keep their shape.

Grill on preheated grill until the internal temperature hits 180°F.

Serve on buns with lettuce, tomato, and pineapple or papaya ketchup.

Posted by Judith Sobel

Nutritional Info Per Serving: N/A