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Thai Chicken Burgers

Makes: 4 servings Yield: 4 burgers
Prep 30 mins Grill 14 mins
Thai Chicken Burgers
  • 3/4  cup  panko (Japanese-style bread crumbs)
  • 2  tablespoons  peanut butter
  • 2  tablespoons  lime juice
  • 2  tablespoons  toasted sesame oil
  • 1  tablespoon  finely chopped green onion
  • 1  tablespoon  soy sauce
  • 1  tablespoon  red curry paste
  • 2  teaspoons  grated fresh ginger
  • 3  cloves garlic, minced
  • 1  pound  uncooked ground chicken
  • 1  small cucumber, halved lengthwise, seeded, and thinly sliced
  • 1/2  cup  mayonnaise
  • 1/4  cup  coconut, toasted
  • 1/4  cup  loosely packed fresh mint leaves, snipped
  • 4  seeded hamburger buns, split and toasted

1. In a large bowl combine panko, peanut butter, lime juice, 1 tablespoon of the sesame oil, the green onion, soy sauce, curry paste, ginger, and garlic. Add chicken; mix well. Shape chicken mixture into four 3/4-inch-thick patties. Brush patties evenly with the remaining 1 tablespoon sesame oil.

2. In a small bowl stir together cucumber, mayonnaise, coconut, and mint. Set aside.

3. For a charcoal grill, grill patties on the rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until no longer pink (165 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover; grill as directed.)

4. Serve burgers on buns with cucumber mixture.

Nutrition Facts (Thai Chicken Burgers)
  • Servings Per Recipe 4,
  • cal. (kcal) 643,
  • Fat, total (g) 40,
  • chol. (mg) 90,
  • sat. fat (g) 8,
  • carb. (g) 37,
  • Monounsaturated fat (g) 12,
  • Polyunsaturated fat (g) 17,
  • fiber (g) 3,
  • sugar (g) 5,
  • pro. (g) 34,
  • sodium (mg) 938,
  • Percent Daily Values are based on a 2,000 calorie diet

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