Recipe by SuzanneThePainter
This moist chicken burger packs a good spicy Thai flavor. Cook these in a pan rather than on the grill to keep them together (they are moist).
Top Review by after*hours*cook
we had 600g of chicken mince (about 4-5x the required amount specified here) so doubled the spices, oil, juice, peanut butter and soy. then i added even more coriander/cilantro. they were a little 'wet' so i grated some fresh continental white bread crumbs into the mixture to make it more moist to cook. then we bbq'd the burgers and they were great but a little dry to eat, as we didnt eat them in a burger but with other bbq meat and salad. next time, id say we'd have a dipping sauce or vinagerette to accompany them. if you are frying them in oil and having them in a burger, then you might not need a dipping sauce. either way will make again! thanks, suzanne!
- 1⁄4 lb ground chicken
- 1⁄4 medium red onion (minced)
- 3⁄4 medium green pepper (minced)
- 1 teaspoon lime juice
- 2 tablespoons sriracha hot chili sauce (more if you really like it hot)
- 1 teaspoon sesame oil
- 1 tablespoon cilantro (chopped fine)
- 1 teaspoon naturally brewed soy sauce
- 2 tablespoons peanut butter
Directions See How It's Made
- Combine all your ingredients in a medium bowl until consistent in texture (the mixture will be moist).
- Heat a medium to large skillet over medium heat. Spray with non-stick spray.
- Divide the mixture into four and place each portion into the pan shaping with a spatula into a round burger that is no more than 1/2-3/4" thick (you may do this with your hands as well, I just prefer to use the spatula and keep the chicken off my hands). If you prefer a thicker burger, increase the cooking time.
- Cover with a lid and cook each side for approximately 7 minutes or until the juices run clear and the burgers reach 170 degrees.
- Serve with mayo on a fresh round roll and enjoy.