Name: Pad Thai Chicken Burger
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 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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Pad Thai Chicken Burger

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