THAI CHICKEN BURGER CHICKEN THAI BURGERS BURGERS

By Foodiewife

Ingredients

• 1 14-ounce can coconut milk
• 1 lime, zest grated
• 1 tablespoon fresh lime juice
• 1 teaspoon Thai red curry paste
• 2 pounds raw chicken thigh meat
• 1/2 cup fresh basil leaves
• 1/2 cup panko bread crumbs
• 2 teaspoons kosher salt
• 6 hamburger buns, split
• PESTO
• 1/2 cup peanuts roasted & salted
• 1/2 cup fresh basil
• 1/4 cup cilantro leaves
• 2 tablespoons coconut, unsweetened
• and shredded
• 2 tablespoons peanut oil
• 1/4 teaspoon kosher salt

Preparation

Step 1

TO MAKE BURGERS:
1. In a small saucepan, bring the coconut milk, lime zest and lime juice to a low boil and cook
until reduced by 1/3, stirring occasionally. Whisk in the curry paste and set aside to cool.
2. Place the basil and panko crumbs in the bowl of a food processor with a metal chopping
blade and process until the basil is chopped fine. Add the cooled coconut milk, chicken meat
and salt to the food processor and process until the meat is ground and all ingredients are
well mixed. Do not overmix.
3. Form the meat mixture into 6 patties and chill in the refrigerator for at least 30 minutes.
4. Heat a large sauté pan or griddle. Add enough olive oil to lightly cover the surface and place
the burgers in the pan. Cook for 4-5 minutes until a nice brown crust has formed, then flip
and cook on the second side until juices run clear from the patties and chicken meat is
completely cooked.
TO MAKE PESTO:
1. Combine the peanuts, basil, cilantro, coconut, peanut oil and sea salt in the bowl of a small
food processor. Process until mixture forms a coarse paste.
ASSEMBLE BURGERS
1. Place the chicken burger on the bottom half of the bun. Spread a dollop of the pesto on top
of the burger. Add romaine lettuce and slice of tomato on top, followed by the top half of the
burger bun.