Hamburger topping

After taking out chicken this morning I wanted something that would be easy to eat while watching the Canucks game. Burgers are the perfect choice since you can eat and cheer without the fear of accidentally throwing a fork and causing damage. If you like Thai food or any kind of coconut curry then you MUST try these burgers.

Ingredients

For the Asian pear Slaw:

• 1 tablespoon fresh lime juice
• 1 teaspoon sugar
• 1 Asian pear, peeled and cut into thin matchsticks
• 1 medium carrot, peeled and cut into thin matchsticks

For the Thai Peanut Pesto:

• 1/2 cup unsalted peanuts
• 1/2 cup fresh basil leaves
• 1/4 cup fresh cilantro leaves
• 2 tablespoons unsweetened shredded coconut
• 2 tablespoons roasted peanut oil or olive oil
• 1/4 teaspoon sea salt unless your peanuts are salted, then skip this
• 1/3 cup quartered cherry tomatoes or grape tomatoes

For the Patties:

• 1 (14-ounce) can unsweetened coconut milk
• 1 lime, zest grated
• 1 tablespoon fresh lime juice
• 1 teaspoon Thai red curry paste
• 2 pounds  ground chicken thighs  or breasts
• 1/2 cup  bread crumbs
• 1 egg whisked
• 2 teaspoons sea salt
• Vegetable oil, for brushing on the grill rack
• 6 hamburger buns, split

For the slaw:

Whisk together the lime juice and sugar in a medium-sized bowl to dissolve the sugar. Add the pear and carrot and toss to coat. Cover and chill until serving time.

For the pesto:

Place all of the ingredients except the tomatoes in a small food processor; process briefly until the mixture forms a coarse paste. Transfer to a small bowl and gently stir in the tomatoes. Cover and set aside.

For the patties:

Combine the coconut milk, lime zest, and lime juice in a small sauce pan and bring the mixture to a simmer. Continue cooking, stirring occasionally, until the mixture is thickened and reduced to 2/3 cup, about 15 minutes. Add the curry paste to the mixture and whisk until smooth. Transfer to a small bowl to cool.

Place the chicken in a large mixing bowl. Add the cooled coconut milk mixture, breadcrumbs, egg and salt. Using a large fork, mix the ingredients together gently but thoroughly. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns, making a slight indentation in the center of each patty.

When the grill is ready, brush the grill rack with oil. Place the patties on the rack, cover, and cook for 4 minutes. Flip the patties, cover, and cook an additional 4 minutes, or until the juices run clear from the center of the patties when pierced. During the last few minutes of cooking, arrange the buns, cut side down, around the edges of the grill to toast lightly.

To assemble the burgers:

Distribute an equal amount of the slaw on the bottom buns. Top each with a patty and a dollop of the pesto. Add the bun tops and serve.

I thought these burgers were so yummy. J liked them too but said he is getting sick of Asian food. I know, who can sick of Asian food? Whatever!

If you’re thinking they’d be dry based photo they’re definitely not. The coconut milk makes the patties nice and moist and with the slaw included the burger becomes juicy and delicious. If you’re still worried add some mayo but honestly it doesn’t need much. You can definitely taste the coconut and I loved the crunch of the carrots of peanuts.  The occasional sweetness from the pear really finished off the whole flavour. I will definitely make this again!