Food Network: Pad Thai Chicken Burger

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Pad Thai Chicken Burger
Recipe courtesy Mary Montoya, St. Paul, MN

Ingredients
Peanut sauce:
3/4 cup coconut milk
1 tablespoon tamarind
3 tablespoons sugar
2 tablespoons peanut butter
2 teaspoons fish sauce
1 tablespoon red curry paste

1 1/2 pounds ground chicken
1 tablespoon fish sauce
3 cloves garlic, chopped

2 shallots, diced
3 teaspoons tamarind
2 tablespoons chopped garlic chives
2 teaspoons salt
6 sesame seed buns
Chinese or napa cabbage
Bean Sprouts

Directions
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.