Peanut Chicken Burgers Recipes

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COCONUT BASIL CHICKEN BURGERS WITH THAI PEANUT PESTO



Coconut Basil Chicken Burgers with Thai Peanut Pesto image

Provided by Food Network

Categories     main-dish

Time 53m

Yield 6 burgers

Number Of Ingredients 21

1 tablespoon fresh lime juice
1 teaspoon sugar
1 Asian pear, peeled and cut into thin matchsticks
1 medium carrot, peeled and cut into thin matchsticks
1/2 cup roasted and salted peanuts
1/2 cup fresh basil leaves
1/4 cup fresh cilantro leaves
2 tablespoons unsweetened shredded coconut
2 tablespoons roasted peanut oil
1/4 teaspoon sea salt
1/3 cup quartered cherry tomatoes
1 (14-ounce) can unsweetened coconut milk
1 lime, zest grated
1 tablespoon fresh lime juice
1 teaspoon Thai red curry paste
2 pounds coarsely ground chicken thighs
1/2 cup chopped fresh basil leaves
1/2 cup panko (Japanese bread crumbs)
2 teaspoons sea salt
Vegetable oil, for brushing on the grill rack
6 seeded hamburger buns, split

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



Chicken Burgers With Peanut Sauce image

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

2 tablespoons peanut butter
2 teaspoons low sodium soy sauce
1 1/2 teaspoons dark sesame oil
1 teaspoon water
1 teaspoon rice vinegar
1 garlic clove, minced
1/2 cup finely chopped green onion
1 tablespoon chili paste with garlic
2 teaspoons grated peeled fresh ginger
2 teaspoons low sodium soy sauce
1/4 teaspoon salt
1 lb boneless skinless chicken breast, chopped
cooking spray
4 (2 ounce) sandwich rolls with sesame seeds
1 cup onion mixed sprouts or 1 cup alfalfa sprout

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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