PEANUT CHICKEN BURGERS
Searching for something better than a boring beef burger? This peanut chicken burger gives you all of the great flavors of pad thai in a juicy burger right from your grill. Great topped with an asian slaw, peanut dressing, or a sweet chili sauce. Recipe inspired by Rob Rainford. Prep time includes time for the burgers to rest.
Provided by LizzieBug
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a large bowl and mix well.
- Shape into 4 patties and refrigerate for at least 30 minutes.
- Preheat grill to medium high heat and brush with oil.
- Carefully place patties on the grill. Meat will still be a bit loose.
- Cook on one side of an open grill for 5-8 minutes, depending on the burger thickness.
- Turn burgers and cook on other side for an additional 5-8 minutes.
- Remove burgers from grill and tent with foil.
- Let burgers rest for 5 minutes.
- Serve on a bun with your choice of condiments.
COCONUT BASIL CHICKEN BURGERS WITH THAI PEANUT PESTO
Steps:
- Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
- 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 10-inch fire-proof skillet. Place the skillet on the grill rack 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, basil, panko 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.
THE PEANUT BACON BURGER
I love the taste of peanut butter and bacon together, and here's a great way to have it on a hamburger! I found these once in a restaurant, and have made them at home ever since.
Provided by Julesong
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cut the bacon strips in half so you have 12 pieces, each one approximately 4 inches long; fry the bacon well, keeping the strips as straight as you can (a bacon weight works well for that), then set aside.
- Drain the pan of fat but don't wipe out the pan; turn the heat off- you'll come back to this pan later.
- In a large bowl mix together the ground beef, Worcestershire, dried onion, salt, garlic powder, and pepper (and Tabasco/cayenne, if using).
- In a separate bowl mix together the peanut butter, soy sauce, squished garlic, and chicken broth- this is your grilling sauce; if it's too thick still, add broth until it's a consistency you like (I like it thicker).
- Form the beef mixture into six patties.
- Reheat your pan and cook them as you would regular burgers, but brush them on both sides occasionally with the marinade.
- You can add more chicken broth if you want the grilling sauce to go further, or a bit melted butter.
- Now for you low carbers, remember, peanuts are not low-carb, so go easy with the grilling sauce; it'll still taste wonderful if you don't use all of it up on the burgers!
- Low-carb serving: top it with the bacon, either in strips or crumbled, and enjoy; you can add lettuce and tomato if you like, but I love it just the way it is.
- High-carb serving: eat it on a bun with lettuce and tomato and cheese.
CHICKEN BURGERS WITH PEANUT SAUCE
This low-fat burger is made spicy with Thai chile paste and rounded out with a sweet, creamy Thai-style peanut sauce. Onion sprouts, which look similar to alfalfa sprouts, have a pungent bite. You can find them next to the alfalfa sprounts in many supermarkets.
Provided by ElizabethKnicely
Categories Lunch/Snacks
Time 35m
Yield 4 burgers, 4 serving(s)
Number Of Ingredients 15
Steps:
- To prepare sauce, combine first 6 ingredients, stirring with a whisk until smooth.
- Prepare grill.
- To prepare burgers, place onions and next 5 ingredients (onions through chicken) in a food processor; process until coarsely ground. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
- Place patties on a grill rack coated with cooking spary; grill 4 minutes on each side or until done. Place rolls, cut side down, on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half of each roll; top each serving with 1/4 cup sprouts, about 1 tablespoons sauce and top half of roll. Yield 4 servings.
Nutrition Facts : Calories 533.8, Fat 37, SaturatedFat 5.7, Cholesterol 72.6, Sodium 500.5, Carbohydrate 18.2, Fiber 8.1, Sugar 2.4, Protein 37.5
CHEF JOHN'S CHICKEN SATAY BURGER
I love chicken satay, that spicy meat on a stick, marinated and grilled and served with a peanut sauce. I tried to get that same effect with a chicken burger.
Provided by Chef John
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 21
Steps:
- Combine peanut butter, lime juice, and 1 teaspoon Asian chile pepper sauce in a small bowl; stir until thoroughly combined.
- Mix carrot, cucumber, and jalapeno pepper in a bowl; stir in fish sauce and rice vinegar. Set aside.
- Mix garlic, coconut milk, cumin, turmeric, and 1 teaspoon Asian chile pepper sauce in a bowl. Add bread crumbs and soy sauce to the mixture. Stir in ground chicken and basil until thoroughly combined. Mixture will be soft.
- Break off a small piece of chicken mixture and fry in a nonstick skillet over medium heat until chicken is browned and no longer pink. Taste the little cooked piece and season the raw chicken mixture to taste with salt and cayenne pepper. Do not eat raw chicken mix.
- Spoon 1/4 the chicken mixture into skillet, forming it into a patty shape, and cook until bottom of patty is browned, about 5 minutes. Flip patty and cook until other side is browned and chicken mixture is no longer pink inside, about 5 more minutes. Repeat with remaining chicken to make 3 more patties.
- Spread about 1 teaspoon of peanut spread onto each bun half; top bun bottoms with a chicken patty, about 1/4 cup of the carrot slaw, and 1 tablespoon of cilantro leaves. Place tops of buns on burgers to serve.
Nutrition Facts : Calories 329.6 calories, Carbohydrate 28.2 g, Cholesterol 65.8 mg, Fat 8.9 g, Fiber 2.4 g, Protein 33.6 g, SaturatedFat 2.8 g, Sodium 676.1 mg, Sugar 4.9 g
PEANUT BUTTER CHICKEN
Chicken breast cubes are simmered with onions and mushrooms in a rich peanut butter sauce. This recipe is delicious served over your choice of rice, noodles or quinoa.
Provided by BLUESP
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium heat. Add the chicken pieces, and cook until chicken starts to turn white. Add the onion, mushrooms, and red pepper flakes. Season with salt and pepper. Cook, stirring constantly until onions are translucent, about 5 minutes.
- Pour the tomatoes and chicken stock into the skillet, and simmer for about 10 minutes, or until chicken is cooked through. Stir in peanut butter, and cook stirring constantly until the sauce thickens. This should only take a minute or two. If the sauce is not thickening, you may stir in more peanut butter.
Nutrition Facts : Calories 528.2 calories, Carbohydrate 17.1 g, Cholesterol 69.4 mg, Fat 35 g, Fiber 4.6 g, Protein 39.8 g, SaturatedFat 7.2 g, Sodium 572.8 mg, Sugar 8.8 g
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- To prepare burgers, place onions and next 5 ingredients (onions through chicken) in a food processor; process until coarsely ground. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
- Place patties on a grill rack coated with cooking spray; grill 4 minutes on each side or until done. Place rolls, cut sides down, on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half of each roll; top each serving with 1/4 cup sprouts, about 1 tablespoon sauce, and top half of roll. Yield 4 servings.
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