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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By smagdalinski_11...
Palm Springs, CA
on April 06, 2009
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I made these burgers for my husband and sister after we watched the Ultimate Recipe Showdown. Great job Mary!! My family and I really enjoyed them. I made a couple additions to the burgers including chopping in some fresh cilantro and sprinkling in a few rolled oats (the ground chicken I purchased seemed quite moist and forming it into patties without a binding agent liked rolled oats or bread crumbs would have been impossible. The sauce was absolutely delicious, next time I would maybe add some chopped peanuts and some red chili flakes to give it a little more thai kick. Overall we really enjoyed the burgers!!
By MinnesotaChill
St. Paul, MN
on March 16, 2008
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I am puzzled by a few things with this burger. First, 1 1/2# of ground turkey (couldn't find chicken for the life of me made 7 gigantic burgers for us. They were a very unusual texture, sort of like sausage. The flavor was very good, even with the typos in the recipe (see creator's adjustments in very first review. The sauce was really good, it just needed to simmer a bit to thicken. I might try adding some bread crumbs or something to the burgers next time to lighten up the texture, but I'll definitely make these again!
By jdspears_9937576
Marina, CA
on March 05, 2008
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The burgers were bland, and the peanut sauce was runny. Rachel Ray's mu shu chicken patties are a much better use of ground chicken for an Asian themed burger/patty. And Rachel Ray sautees the cabbage, which makes it much tastier.
The five-star review is from the woman who submitted the recipe. These burgers are not very good.
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