Prep 10 mins
Cook 20 mins
I adapted this recipe from Food & Wine Magazine to lighten it up a bit. Adding a little oil to the patties kept them nice and moist. The satay-style peanut sauce adds a spicy kick. Since ground chicken can be fairly bland on its own, this was an extremely flavorful way to punch it up.
- 1 lb ground chicken
- 1⁄4 cup red onion, finely diced
- 2 tablespoons red onions, finely diced
- 1 1⁄2 tablespoons olive oil, plus more for brushing
- 2 teaspoons chili powder
- 1 teaspoon garam masala
- 1⁄4 cup light coconut milk, unsweetened
- 2 tablespoons natural-style peanut butter (no sugar added)
- 1 tablespoon hot chili sauce (Sriracha)
- 2 tablespoons hot water
- 2 tablespoons salted peanuts, chopped
- 4 whole wheat rolls, toasted
- lettuce, for serving
- Combine the chicken, ¼ cup of chopped onion, 1 tablespoon olive oil, 1 teaspoon chili powder, ½ teaspoon salt and garam masala. Form into 4 patties.
- In a medium saucepan, heat ½ tablespoon olive oil. Add 2 tablespoons of chopped onion and 1 teaspoon of chili powder. Cook over moderate heat, stirring until onion is softened, about 5 minutes. Add the coconut milk and bring to a boil. Remove from the heat and whisk in the peanut butter, sriracha and hot water. Stir in the peanuts and season with salt.
- Brush the burger patties with olive oil and cook on a grill or grill pan over moderately high heat until cooked through, about 5 minutes on each side.
- Spread the peanut sauce on the rolls. Top with burgers and lettuce to serve.