Pad Thai Style Chicken Burgers

Submitted 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)."

 

• Ready In: 30mins
• Ingredients: 9
• Yields: 4 burgers
• Serves: 2

ingredients

• 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

1. Combine all your ingredients in a medium bowl until consistent in texture (the mixture will be moist).
2. Heat a medium to large skillet over medium heat. Spray with non-stick spray.
3. 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.
4. Cover with a lid and cook each side for approximately 7 minutes or until the juices run clear and the burgers reach 170 degrees.
5. Serve with mayo on a fresh round roll and enjoy.

Reviews

[afterhourscook]

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!