Recipe by PaulaG
This is my adaption of a Thai Burger recipe by Rachel Ray. The original recipe calls for 2 pounds of ground chicken breast. I used turkey breast and only about 1/3 pound per person. The burgers were shaped about 30 minutes ahead of cooking, allowing the flavors to blend somewhat. The burgers are delicious and moist. The dipping sauce really sets these apart.
Top Review by Random Rachel
These were great! You definitely need the sauce with them, I can't eat soy so I ate mine without the sauce and it was dry. My husband and son LOVED the sauce and the cucumber as garnish - both asked me to repeat this meal. For ZWT9 Thai Street Food challenge.
- 603.27 g ground turkey
- 118.29 ml fresh cilantro, chopped
- 1 inch fresh gingerroot, peeled and finely grated
- 14.79 ml Thai red curry paste
- 1 lime, juice and zest of
- 2 garlic cloves, finely chopped
- salt & freshly ground black pepper
- 14.79-29.58 ml olive oil
Peanut Dipping Sauce
- 1-2 shallot, chopped
- 1-1 inch gingerroot, peeled, grated
- hot sauce (Adjusted to suit your taste.)
- 59.14 ml soy sauce
- 118.29 ml creamy peanut butter
- 118.29 ml water
- 1 head butter lettuce
- 1 red bell pepper
- 1 English cucumber, thinly sliced
- 59.14 ml fresh basil, chopped
Directions See How It's Made
- In a large bowl, mix all burger ingredients together except for the olive oil, adjusting the salt and pepper to taste; with hands lightly mix the mixture and shape into 4 equal patties about 1 inch thick, pressing in the middle to prevent it from bulging while cooking.
- Place the burgers in the refrigerator and allow to stand for 30 to 45 minutes to allow the flavors to blend.
- Separate the lettuce leaves from the core and wash under running water, place on paper towels to drain; wash the bell pepper, core, seed and slice into thin strips.
- In a large non-stick skillet, heat the olive oil, thoroughly coating the pan; add the shaped burgers and cook over medium-high heat until brown on the outside and cooked through, turning once, approximately 6 minutes per side.
- While the burgers are cooking, place all the dipping sauce ingredients in blender jar and blend until smooth and creamy; pour prepared sauce into individual serving dishes and set aside.
- To plate, place a couple of drained lettuce leaves on a plate, top with cooked burger, a few slices of cucumber and several slices red bell pepper. Sprinkle chopped basil on each serving. Place a dish of the dipping sauce on plate and serve.
- The prep time allows for the 30 to 45 minute refrigeration time.