Photo: Coconut Basil Chicken Burgers with Thai Peanut Pesto Recipe
Ingredients
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
Directions
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.
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By deep-south
Montgomery, AL
on May 08, 2010
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coconut milk is a staple of Thai cuisine and contrary to some claims, it is very nutritious and healthy -- much more so than dairy, which is non-existent in Thai cooking. Pure, unprocessed coconut oil is also one of the healthiest things you can put in your body. Research it! But don't avoid it because of the bad reputation hydrogenized fats have given to healthy, non-hydrogenized fats.
By DAWN W
Mankato, MN
on August 05, 2009
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The comment about coconut and peanut oil being bad for you is not true. If that is the case then how come people in countries that only cook with these items are healthier than us in america. It is all about quantity and activity of your life that makes natural foods bad for you. And coconut and peanut oil are very natural.
By lissaharn_2426204
olympia, WA
on February 28, 2009
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The flavors in this burger are extremely wonderful, we followed the recipe exactly the first time we made them, the second time we personalized it. I simply added pesto and a spicy peanut sauce together, it added more "heat" and we didn't do the coconut milk, because we really couldn't taste it the first round and decided we didn't need the added fat and calories. We did a bit more lime zest and juice to the burger and were really happy with the results.
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