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.
CHICKEN BURGERS WITH PEANUT SAUCE
This low-fat burger is made spicy with Thai chile paste and rounded out with a sweet, creamy Thai-style peanut sauce. Onion sprouts, which look similar to alfalfa sprouts, have a pungent bite. You can find them next to the alfalfa sprounts in many supermarkets.
Provided by ElizabethKnicely
Categories Lunch/Snacks
Time 35m
Yield 4 burgers, 4 serving(s)
Number Of Ingredients 15
Steps:
- To prepare sauce, combine first 6 ingredients, stirring with a whisk until smooth.
- Prepare grill.
- To prepare burgers, place onions and next 5 ingredients (onions through chicken) in a food processor; process until coarsely ground. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
- Place patties on a grill rack coated with cooking spary; grill 4 minutes on each side or until done. Place rolls, cut side down, on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half of each roll; top each serving with 1/4 cup sprouts, about 1 tablespoons sauce and top half of roll. Yield 4 servings.
Nutrition Facts : Calories 533.8, Fat 37, SaturatedFat 5.7, Cholesterol 72.6, Sodium 500.5, Carbohydrate 18.2, Fiber 8.1, Sugar 2.4, Protein 37.5
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- In a large bowl, combine ground chicken, grated onion and garlic, 1 teaspoon salt, 2 tablespoons peanut sauce, and 1 tablespoon of chopped cilantro. Use hands to form four burger patties.
- Heat a large non-stick grilled or pan to a medium heat. Add olive oil and coat the bottom of the griddle or skillet. Once the oil is hot, add the patties. Cook until brown, crisp,and cooked through, about 6-7 minutes per side.
- When the burgers are about 1-2 minutes shy of cooked through, pile the cheese on top of the patties. Add two tablespoons of water and cover with a lid or if you're using a griddle, cover another large skillet (upsidedown) so you can steam the burgers and melt the cheese.
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