To say my daughter loves this menu would be an understatement. Whenever she sees me meal planning she begs me to include these burgers. When she noticed me pulling out the recipe to blog she asked hopefully, “Can we have these tonight?” And I agree they are delicious. We’ve served them to company because even though it’s casual fare it’s still enough of a flavor carnival in your mouth you feel special just eating it.
A couple of notes about the ingredients: Sriracha sauce is a very spicy Thai sauce made from hot chili peppers, vinegar and garlic. It’s easy enough to find in most grocery stores BUT it’s important to read the labels because most of them have chemical preservatives in them – don’t ask me why because there’s nothing in hot chilis, vinegar, garlic and salt that needs extra chemicals! So anyhow, look for a sauce without preservatives. Lee Kum Kee makes one and so does Shark Brand. The red curry paste is another ingredient that needs label reading. Red curry paste should be just a mixture of flavorful herbs and spices including lemongrass, galangal, Kaffir lime, and chilies. But sometimes you will find msg or chemical preservatives, too. I like Thai Kitchen’s red curry paste, but I’ve read good things about Mae Ploy brand and both of those have good ingredients.
To get this all on the table at the same time here’s the order I do things: First I mix up the Lime Mayo sauce and refrigerate it, then I mix up the slaw with the dressing and let it marinate. Then I like to get the burgers all mixed up and shaped into patties on a tray. The burgers will absorb all the flavorful ingredients as they sit. Lastly I slice up the sweet potatoes and get them into the oven so they will be done when the burgers are grilled. If you don’t want to heat the kitchen at all you can actually make the sweet potato fries on the grill, too, but you’ll need to get them started before the burgers since they take a little longer. Once the potatoes are going I grill the burgers. Poultry burgers must be fully-cooked, no medium or rare with these guys! I use an instant-read thermometer to check that they are done. A minimum of 165 degrees is recommended.
3/4 cup safflower mayonnaise (or homemade)
zest and juice of one lime
2 Tablespoons of Sriracha sauce (use less if you don’t like it hot)
Snow Pea Slaw
1 cup julienned snow peas
1 cup thinly sliced red cabbage
1 cup julienned bell peppers, use orange, red, or yellow for the prettiest salad
1 1/2 Tablespoons rice wine vinegar
1 Tablespoon sesame oil
1 Tablespoon sesame seeds, toasted
1 Tablespoon soy sauce
1 Tablespoon raw honey
Thai Chicken Burgers
2 pounds ground chicken (you can also use ground turkey or a mixture of both)
3 scallions, sliced thinly
2 Tablespoons soy sauce
2 Tablespoons raw honey
1 Tablespoon sesame oil
1 Tablespoon red curry paste
6 cloves garlic, pressed
Sweet Potato Fries
1 medium sweet potato per person
For the Lime Mayo sauce: Combine everything in a small bowl and set aside.
For the Slaw: Combine the vegetables, stir in the remaining ingredients and toss well to coat with the dressing. Set aside.
For the burgers: Combine the ground chicken, scallions, soy sauce, honey, sesame oil, curry paste and garlic mixing well in a large bowl. Divide the mixture into eight 4oz patties. Grill over medium-high heat about 4-5 minutes per side. Burgers are done when they reach an internal temperature of 165 degrees Fahrenheit.
For the sweet potato fries: Slice the sweet potatoes lengthwise into wedges about 3/4″ thick, at least 8 wedges per potato. Toss the slices with melted coconut oil and sprinkle liberally with sea salt. You can roast them in a cast iron or stoneware baking pan at 425 degrees for 25 minutes, or you can grill the wedges on a medium-high grill for about 12 minutes per side. If they begin to burn on the outside before they are tender in the middle, move them away from the direct heat and allow them to continue cooking.
Thai Chicken Burgers with Lime Mayo and Snow Pea Slaw
Recipe type: menu
- ¾ cup safflower mayo
- zest and juice of one lime
- 2 Tablespoons Sriracha sauce
- 1 cup julienne sliced snow peas
- 1 cup julienne sliced orange, red or yellow bell peppers
- 1 cup thinly slice red cabbage
- 1½ Tablespoons rice wine vinegar
- 1 Tablespoon sesame oil
- 1 Tablespoon toasted sesame seeds
- 1 Tablespoon soy sauce
- 1 Tablespoon raw honey
- 2 lbs ground chicken or turkey
- 3 green onions thinly sliced
- 2 Tablespoons soy sauce
- 2 Tablespoons raw honey
- 1 Tablespoon sesame oil
- 1 Tablespoon red curry paste
- 6 cloves garlic, pressed
- sweet potatoes
- coconut oil
- sea salt
- For the sauce: Combine the mayo, zest and juice, and Sriracha sauce in a bowl, set aside.
- For the slaw: Combine the snow peas, peppers, and cabbage in a bowl.
- Add the vinegar, sesame oil, sesame seeds, soy sauce and honey and toss well to combine making sure the dressing coats the vegetables.
- For the burgers: Combine the chicken with the green onoins, soy sauce, honey, sesame oil, curry paste and garlic in a large bowl.
- Use your hands to mix the meat and seasonings well.
- Shape into eight patties, 4oz each.
- Grill over medium-high heat until burgers reach an internal temperature of at least 165 degrees, about 4-5 minutes per side.
- For sweet potatoes: Slice potatoes lengthwise into ½" wedges, about 8 wedges per potato.
- Use one medium potato per person.
- Coat the slices with melted coconut oil and sea salt.
- Roast the potatoes in a 425 degree oven, or grill them over medium-high heat for about 25 minutes.
colorful snow pea slaw
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