Thaipeanutburgers Recipes

THAI PEANUT BURGERS

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).

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.

PAD THAI CHICKEN BURGER

Steps:

• Heat outdoor grill to medium-high or indoor grill to 325 degrees F.
• Peanut sauce: Place coconut milk in saucepan and bring to a near boil (but not boiling). Add remaining ingredients. Simmer until well blended.
• Mix chicken, fish sauce, garlic, shallots, sugar, tamarind, garlic chives, and salt in a bowl. Shape into 4 patties. Grill burgers approximately 4 to 5 minutes on each side or until juices run clear when pierced. Place each burger on a sesame seed bun with Chinese cabbage and bean sprouts. Spread peanut sauce on the bun and serve.

NUT BURGERS

Steps:

• Preheat oven to 200°C.
• Combine all ingredients in a large bowl and knead well.
• Pinch off 16 portions of mixture, roll them into smooth balls, and with wet hands press out the balls into patties.
• Arrange patties on a lightly oiled baking tray and place into oven until they dry out a little and darken slightly (around 20 minutes for my oven).
• (Burgers can now be refrigerated or frozen until needed).
• Pan-fry in oil until hot.