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Thai Chicken Burgers and Slaw

August 14, 2011 by jessfuel 3 Comments

If you decide to make this recipe, you will need a zillion ingredients. You will need lots of time to chop, grate, mince, shred and zest all of the ingredients. And you will make a huge mess and dirty 82 different kitchen utensils. But it will be so, so worth it.

Ever since I started on my curry kick, I’ve been kind of obsessed with all the Thai flavors. When I saw this recipe, I was drooling. Lime? Cilantro? Chili? Curry? Ginger, garlic, sesame oil??? So many good flavors!

I’ll admit, these burgers are kind of a lot of work. But they’re worth it, I swear! Nick and I both LOVED these! I wish I had had the foresight to make a double batch– you should. The original recipe called for broccoli slaw. I think that would have been a fun twist, but of course I couldn’t find it here. Coleslaw worked just fine.

These burgers have a lot of ingredients. Luckily, I have a super-stocked fridge and pantry. I ended up only having to buy the chicken, limes, scallions and slaw. A whopping $6 for a stellar meal for two (plus leftovers for one).

After trying yet another Enid restaurant last night, and YET AGAIN leaving disappointed (and $60 poorer– in Enid, OK? Really??), I’ve made a decision. I am a way better cook than ANY restaurant chef in this town, and I refuse to go out again until we move. Unless it’s Taco Bell, of course.

Anyways, I’ll shut up now and get on to the amazing burgers:

Thai Chicken Burgers and Slaw

(adapted from Pass the Sushi)

  • 4 whole wheat burger buns, toasted

for slaw:

  • 1 bag coleslaw mix (or broccoli slaw)
  • 1/4 cup mayo
  • juice of 1 lime
  • 1/4 cup cilantro, roughly chopped
  • 1 tbsp chili paste
  • 1 tsp sesame oil
  • salt & pepper

for burgers:

  • 1 lb ground chicken (or turkey)
  • 1/2 cup bread crumbs
  • 1 egg
  • 1 carrot, shredded
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tsp chili paste
  • 2 tbsp fresh cilantro, finely chopped
  • 2 scallions, finely chopped
  • juice of 1 lime
  • 1 tsp lime zest
  • 1 tsp curry powder
  • salt & pepper

In a bowl, combine all slaw ingredients. Mix well and set aside in fridge to rest at least 20 minutes.

Preheat the grill to medium-high heat.

In another bowl, combine all burger ingredients.

With a hand, mix all ingredients until well combined.

Divide the meat into 4 equal portions and form into patties. Spray patties on each side with nonstick spray.

Grill the burgers about 10-12 minutes, flipping once, until cooked through. Serve burgers on buns, topped with slaw. I added sweet potato fries on the side!

Drool.

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Chicken Tzatziki Salad
Mediterranean Chicken Pasta Bake
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Teriyaki Pineapple Turkey Burgers

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Filed Under: Chicken & Poultry Tagged With: burgers, chicken, grilling, thai

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Comments

  1. Food Frenzy says

    July 1, 2013 at 10:52 am

    Congratulations! We wanted to inform you that this post has been selected as a Featured Archive Post on our site for July 2013.

    Reply

Trackbacks

  1. Happy 2012! | Flying on Jess Fuel says:
    January 2, 2012 at 12:09 pm

    […] My second favorite: Thai Chicken Burgers and Slaw […]

    Reply
  2. Pad Kee Mao Recipe - Thai Drunken Noodles | Flying on Jess Fuel says:
    December 13, 2015 at 4:34 pm

    […] several other successful Thai-inspired dishes like Thai-Style Halibut with Coconut Curry Broth, Thai Chicken Burgers and Slaw, Crock Pot Thai Pork with Peanut Sauce, and one of Nick’s other favorites: Coconut Curry Thai […]

    Reply

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ABOUT JESS

Jess is home cook, foodie and proud Navy wife. She grew up in Boston and now lives on the West Coast. She loves to blog, travel, read and write. When she's not working or blogging, she can be found running or relaxing with a glass of wine. Read More…

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