Sweet and Spicy Thai Chicken Burger with Peanut Sauce

Ingredients

• 1 1/4 pounds ground chicken
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 red Thai chili, minced (or 1/2 teaspoon red pepper flakes)
• 2 tablespoons scallions, thinly sliced
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 tablespoon fresh lime juice
• 1/4 cup panko breadcrumbs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon vegetable oil
• 4 burger buns, split
• 1/2 cup peanut sauce
• 1 cup shredded red cabbage
• 1/2 cup shredded carrot
• 1/4 cup fresh cilantro leaves
• 1 lime, cut into wedges

Method

1. 1

   In a large bowl, combine the ground chicken, garlic, ginger, minced chili, scallions, fish sauce, brown sugar, lime juice, panko, salt, and pepper. Mix gently with your hands until just combined.

2. 2

   Divide the mixture into 4 equal portions and shape into patties about 3/4 inch thick. Place on a parchment-lined plate and chill for 15 minutes to help them hold together.

   15:00 · Chill patties
3. 3

   Heat the vegetable oil in a 9-inch skillet over medium heat. Add the patties and cook 5 to 6 minutes per side, until browned and cooked through to an internal temperature of 165°F.

   5:00 · Cook patties per side
4. 4

   While the patties cook, toss the shredded cabbage and carrot together in a small bowl to make a quick slaw topping.

5. 5

   Toast the split buns in the skillet or under the broiler for 1 to 2 minutes, until lightly golden.

   1:00 · Toast buns
6. 6

   Spread peanut sauce on the bottom half of each bun. Add a chicken patty, top with the cabbage-carrot slaw and cilantro leaves, then close with the top bun.

7. 7

   Serve the burgers warm with lime wedges and extra peanut sauce on the side.