This chicken burger recipe comes from Fitness Food. Ground chicken is mixed with breadcrumbs, cilantro, chili sauce, and spices, and formed into burger-size patties. It’s served with ribbons of cucumber and carrot, and a sweet cilantro-vinegar sauce.
I got bit by the time-bug on this recipe, too!
What do you mean?
They would have been done 30 minutes earlier if I had remembered the “refrigerate” step.
At least we had that beet salad to snack on!
True… anyway, I like these. Though I think next time I’ll form them a little thinner so they cook more quickly.
Yeah these are monsters! What’s this sauce all about?
It’s just a sweet cilantro sauce to go on top… it was supposed to also have peanuts in it, but we were out.
Other than being so giant, I like these burgers. Although now I’m really full. And…
I know that when one of us cooks, the other does the dishes, but… how the heck did you use so many dishes tonight?
Just sayin’. I’m getting dishpan hands over here.
Thai Chicken Burgers
1 lb chicken breast
1 cup breadcrumbs
2 cloves garlic, crushed
1 large handful cilantro, chopped, plus extra
3 tbsp sweet chili sauce
1 tsp ground coriander
3 green onions, finely chopped
1/4 cup sugar
2 tbsp white vinegar
2 tbsp finely chopped peanuts
Cut the chicken into 1″-2″ cubes and place in a food processor, and pulse until minced. Remove to a bowl, and mix with the breadcrumbs, garlic, cilantro, chili sauce, ground coriander, and green onions. Mix together with your hands and form into four patties. Refrigerate, covered, for 30 minutes.
To make the dressing, put the sugar, vinegar, and 3 tbsp water in a small saucepan and stir over low heat until the sugar dissolves. Simmer for 5 minutes or until slightly thickened. Cool and stir in the peanuts and extra cilantro.
Peel strips of carrots and cucumber into ribbons.
Heat a grill or grillpan and spray with oil. Cook the burgers for 4+ minutes on each side, or until an internal temperature of 165 degrees is reached. Serve on hamburger buns with the dressing, lettuce, tomato, carrot, and cucumber.
4 Servings.Print This Recipe