0.0 – 0 reviews • Grilling
| Level: |
Intermediate |
| Total: |
35 min |
| Prep: |
20 min |
| Cook: |
15 min |
| Yield: |
4 servings |
| Level: |
Intermediate |
| Total: |
35 min |
| Prep: |
20 min |
| Cook: |
15 min |
| Yield: |
4 servings |
Ingredients
- 3/4 cup coconut milk
- 1 tablespoon tamarind
- 3 tablespoons sugar
- 2 tablespoons peanut butter
- 2 teaspoons fish sauce
- 1 tablespoon red curry paste
- 1 1/2 pounds ground chicken
- 1 tablespoon fish sauce
- 3 cloves garlic, chopped
- 2 shallots, diced
- 3 teaspoons tamarind
- 2 tablespoons chopped garlic chives
- 2 teaspoons salt
- 6 sesame seed buns
- Chinese or napa cabbage
- Bean Sprouts
Instructions
- Heat outdoor grill to medium-high or indoor grill to 325 degrees F.
- Peanut sauce: Place coconut milk in saucepan and bring to a near boil (but not boiling). Add remaining ingredients. Simmer until well blended.
- Mix chicken, fish sauce, garlic, shallots, sugar, tamarind, garlic chives, and salt in a bowl. Shape into 4 patties. Grill burgers approximately 4 to 5 minutes on each side or until juices run clear when pierced. Place each burger on a sesame seed bun with Chinese cabbage and bean sprouts. Spread peanut sauce on the bun and serve.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
627 |
| Total Fat |
30 g |
| Saturated Fat |
13 g |
| Carbohydrates |
53 g |
| Dietary Fiber |
3 g |
| Sugar |
18 g |
| Protein |
40 g |
| Cholesterol |
147 mg |
| Sodium |
1038 mg |
| Serving Size |
1 of 4 servings |
| Calories |
627 |
| Total Fat |
30 g |
| Saturated Fat |
13 g |
| Carbohydrates |
53 g |
| Dietary Fiber |
3 g |
| Sugar |
18 g |
| Protein |
40 g |
| Cholesterol |
147 mg |
| Sodium |
1038 mg |
