Pad Thai Chicken Burger

Total Time:
35 min
Prep:
20 min
Cook:
15 min

Yield:
4 servings
Level:
Intermediate

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.


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