Tag Archives: grilling

Thai Chicken Burgers with Lime Mayo and Snow Pea Slaw

thai chicken burgers with titleTo 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.

Lime Mayo

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

coconut oil

sea salt

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
 
Author:
Recipe type: menu
Cuisine: Thai-inspired
 
Thai flavors infuse the slaw, dressing and burgers for an explosion of flavor
Ingredients
  • 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
Instructions
  1. For the sauce: Combine the mayo, zest and juice, and Sriracha sauce in a bowl, set aside.
  2. For the slaw: Combine the snow peas, peppers, and cabbage in a bowl.
  3. Add the vinegar, sesame oil, sesame seeds, soy sauce and honey and toss well to combine making sure the dressing coats the vegetables.
  4. For the burgers: Combine the chicken with the green onoins, soy sauce, honey, sesame oil, curry paste and garlic in a large bowl.
  5. Use your hands to mix the meat and seasonings well.
  6. Shape into eight patties, 4oz each.
  7. Grill over medium-high heat until burgers reach an internal temperature of at least 165 degrees, about 4-5 minutes per side.
  8. For sweet potatoes: Slice potatoes lengthwise into ½" wedges, about 8 wedges per potato.
  9. Use one medium potato per person.
  10. Coat the slices with melted coconut oil and sea salt.
  11. Roast the potatoes in a 425 degree oven, or grill them over medium-high heat for about 25 minutes.

 

snow peas, red cabbage and peppers make colorful slaw

colorful snow pea slaw

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Rosemary-Garlic Grilled Chicken

rosemary grilled chicken collage titlesEveryone at our house loves this grilled chicken recipe! It was one of the first main dish recipes my son learned to make, I think he was 10 or 11 the first time he made it. All you do is mix up the rosemary and garlic with some plain yogurt and a little lemon, then rub some of the mixture underneath the skin of the chicken and let it marinate for a little while, and then grill it. Double the rosemary garlic yogurt mixture and save some for the next day, it makes a great spread on sandwiches made with leftover chicken.

For an easy side dish just make skewers from alternating chunks of cherry tomatoes, bell pepper, zucchini, eggplant and onion brushed with olive oil and sprinkled with salt and pepper. Grill the skewers during the last ten minutes of the chicken grill time.

Rosemary-Garlic Grilled Chicken

2 Tablespoons chopped fresh rosemary

2 Tablespoons plain whole milk or plain full-fat Greek yogurt

zest and 1 Tablespoon of juice from a fresh lemon

1 teaspoon minced fresh thyme

1/4 teaspoon sea salt

3 cloves garlic, pressed

5-6 lbs. bone-in pastured chicken pieces (thighs and legs are especially good)

additional sea salt and freshly ground black pepper

Combine all of the ingredients except for chicken,  and additional salt & pepper, in a medium bowl. Loosen the skin on the chicken pieces and rub the rosemary mixture evenly all over the chicken and underneath the skin. Place the chicken in a covered container and refrigerate at least 4 hours or overnight.

Preheat your grill or prepare the coals and oil the grill rack. Remove the chicken from the refrigerator and sprinkle with additional salt and pepper. Place the chicken pieces, skin side down, on the prepared grill. Grill for about 25 minutes, turning occasionally until done. Chicken with the bone is done when it reaches an internal temperature of 180 degrees. I always use a thermometer just to be sure!

Rosemary-Garlic Grilled Chicken
 
Author:
Recipe type: grilled
Cuisine: Mediterranean
 
Fragrant herbs are rubbed under the skin and the chicken marinates and is then grilled for a delicious real food dinner. Grill skewers of summer vegetables alongside for your side dish.
Ingredients
  • 2 Tablespoons chopped fresh rosemary
  • 2 Tablespoons plain whole milk yogurt, or plain full fat Greek style yogurt
  • zest and 1 Tablespoon of juice from a fresh lemon
  • 1 teaspoon minced fresh thyme
  • ¼ teaspoon sea salt
  • 3 cloves of garlic, crushed
  • 5-6 lbs of bone-in chicken pieces (thighs and legs are especially good)
  • additional sea salt and freshly ground pepper
Instructions
  1. Combine all of the ingredients, except for the chicken and additional salt and pepper, in a medium bowl.
  2. Loosen the skin on the chicken pieces and rub the rosemary mixture evenly over the chicken and underneath the skin.
  3. Place the seasoned chicken in a covered container and refrigerate at least 4 hours or overnight.
  4. Preheat your grill or prepare coals for grilling and oil the grill rack.
  5. Remove the chicken from the refrigerator and sprinkle the pieces with salt and pepper.
  6. Place the chicken, skin side down, on the prepared grill.
  7. Grill for about 25 minutes, turning occasionally until done.
  8. Chicken is done when it reaches an internal temperature of 180 degrees for bone-in chicken.

 

rosemary garlic grilled chicken

Rosemary Garlic Grilled Chicken

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