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Thai Chicken Burgers with Peanut Sauce and Pickled Veggies (and an Awesome Salad to Make with the Leftovers!)


Posted the31/07/2009 By The Apartment Kitchen (Visit website)




Sometimes the reaction when I announce dinner plans isn’t too enthusiastic. “Ok” or even “That sounds good” are nothing compaired to the “Yesssssssss!” or “Mmmmmm” I often get when making some of the household favorites. So let me just say it’s difficult to overstate how big of a hit these Thai-inspired chicken burgers were. They were moist and juicy with lots of cilantro and mild chile flavor in the meat, topped with a deliciously creamy peanut sauce, and an amazing Asian veggie pickle mixture.





Crisp, delicious, easy, and cheap! Look at that picture. It’s seriously making me hungry again. Ignore the fact that there is almost no bun on the bottom (they’re homemade – but who really needs a lot of bun anyway?). It’s a great way to liven up burgers at your house – and healthy too!




Thai Chicken Burgers with Creamy Peanut Sauce and Pickled Veggies





Thanks to We Heart Food for inspiring this dish!

Served 4.

Leftover Potential: See the notes at the bottom of the recipe for a great leftover meal solution!!




Burgers

1 pound ground chicken

2 cloves garlic, minced

1 shallot, diced

3 Tbsp cilantro, roughly chopped

2 Tbsp sweet chile sauce

1 tsp turmeric

1 egg

1/2 cup breadcrumbs

salt, as needed




1. In a large bowl, combine all ingredients well (don’t overmix – it will make for less tender burgers!). Form the combined mixture into patties. Chill until needed.

2. Grill the patties (on your grill, in a grill pan, or in a saute pan) until nicely browned and cooked through (8-10 minutes). If necessary, finish the patties in a 350 degree oven until they are no longer pink in the middle.




Peanut Sauce

1/4 cup peanut butter

1 tsp garlic (or garlic powder)

2 tsp red curry paste

2 Tbsp coconut milk (or more to make thinner)

1 tsp coriander

1 tsp cumin




1. Combine all ingredients in a small bowl. Refrigerate until needed.




Pickled Veggies

1/4 cup rice vinegar

2 Tbsp sugar

1-2 tsp soy sauce

1 tsp red curry paste

1 Tbsp sweet chili sauce

1 clove garlic, thinly sliced

1 shallot, thinly sliced

1/2 cucumber, thinly sliced

1 carrot, peeled into strips




1. In a medium bowl, mix the rice vinegar, sugar, soy sauce, curry paste, chili sauce, and garlic to combine. Make sure the sugar is dissolved.

2. Add the veggies and toss to coat. Allow to marinate for at least 15 minutes (the longer they go, the more tender and flavorful the vegetables will be).




To Finish the Burgers:

1. Spread some peanut sauce on a toasted bun. Place a cooked patty on top, and finish with pickled vegetables. Add some butterhead lettuce, and enjoy this awesome burger!




Awesome Thai Peanut Chicken Salad:

1. Dice a leftover burger patty. Toss it in about 2-3 Tbsp of leftover peanut sauce to coat. Saute in a small pan over medium heat until reheated, 2-3 minutes.

2. Pile some washed butterhead lettuce in a bowl. Toss with the chicken pieces and some salted peanuts. Top with the pickled veggies, and use the pickling liquid as a dressing, if desired. This was almost better than the original meal!








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