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Thai Chicken Burgers

Thai Chicken Burgers


• 4 Brioche Rolls
• 1 pound ground chicken
• 3 green onions, thinly sliced
• 1 lime, zested
• 1 jalapeno, seeded and minced
• 1 clove garlic, minced
• 1/4 cup panko bread crumbs
• 2 tablespoons peanut butter
• 2 tablespoons minced cilantro
• 1 tablespoon minced mint
• 1 teaspoon grated ginger
• Kosher salt and black pepper, to taste
• 2 tablespoons olive oil, divided
• 3 cups broccoli slaw
• 2 cups shredded red cabbage
• 2 green onions, thinly sliced
• 2 tablespoons minced cilantro
• 2 tablespoons minced mint
• 1/4 cup peanut butter
• 2 tablespoons dark brown sugar
• 2 tablespoons olive oil
• 1 tablespoon rice wine vinegar
• 2 teaspoons low sodium soy sauce
• 1 teaspoon fish sauce
• 1 teaspoon grated ginger
• Kosher salt and black pepper, to taste
• Water, desired amount


① In a bowl add all ingredients except olive oil and burger buns. Mix together until the ground chicken is mixed well with the ingredients. Divide into 4 burger patties.
② Add olive oil to a large pan and set over medium heat. Once the oil is hot add in the burgers and cook about 5 minutes per side (or longer!) until fully cooked. Ground chicken is very soft so when the burger gets firm and doesn't feel too squishy in the middle it's a good measure of it's doneness.
③ Add all ingredients to a bowl and toss to combine. Pour peanut butter dressing over the slaw and toss to combine. Taste and season as necessary. Don't make the slaw too far in advance or it will give off too much moisture and become soggy. I like to pour the dressing over the slaw right before serving.
④ In a small bowl add all ingredients except water. Whisk to combine. If the dressing is too thick thin out with about 2 teaspoons of water.
⑤ Note: Ground chicken is very soft and somewhat sticky. This is totally normal and also why I add a few panko crumbs to the meat mixture. Do your best to form the patties. once they cook they hold up beautifully!

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