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Coconut Basil Chicken Burgers with Thai Peanut Pesto
Recipe courtesy Karen Tedesco, Webster Grove, Missouri
Show:  Food Network Challenge
Episode:  Build A Better Burger III
Coconut Basil Chicken Burgers with Thai Peanut Pesto
For the Asian Pear Slaw:
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

For the Thai Peanut Pesto:
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

For the Patties:
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

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.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Other Recipes from this Episode
Born in Berkeley Burgers (winning Beef Burger)
Opa! Burgers - (winning Alternative Burger)
Mirin Glazed Burgers with Sesame-Ponzu Spinach and Wasabi-Ginger Mayonnaise
Masala Burgers with Tangy Tamarind Sauce and Red Onion-Mint Relish
Honey-Chipotle Glazed Beef Burgers with Mint-Avocado Sauce
Feta Florentine Burgers with Frizzled Prosciutto on Parmesan-Toasted Ciabatta Rolls
Bouillabaisse Burgers with Tomato-Fennel Relish and Saffron Mayonnaise
Casablanca Bisteeya Burgers
Paella Burgers

Recipe Summary
Difficulty: Intermediate
Prep Time: 45 minutes
Cook Time: 8 minutes
Yield: 6 burgers

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