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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Jehangeer Khan (Jehan)
[email protected]These burgers were a bit too sweet for my taste. Next time, I'll use less brown sugar.
Rahadul islam Nirob
[email protected]I'm not a big fan of basil, so I used cilantro instead. The burgers were still very flavorful.
efeakpor darlington
[email protected]I'm a vegetarian, so I made these burgers with tofu instead of chicken. They were still very good!
Moslema Khatun
[email protected]These burgers were amazing! I made them for a party and everyone loved them.
Baliram Paswan
[email protected]I'm not sure what I did wrong, but my burgers fell apart when I tried to flip them. I think I might have overcooked them.
Shafik Salhani
[email protected]I had some trouble finding all of the ingredients for this recipe, but it was worth the effort. The burgers were delicious!
Davia Carosi
[email protected]The burgers were a little dry, but the peanut pesto helped to add some moisture. Overall, they were still pretty good.
Dugba Emmanuel
[email protected]These burgers were a bit too spicy for my taste, but I think that's just because I used a lot of chili peppers. Next time, I'll use less.
Md Najin Uddin
[email protected]I'm not a big fan of coconut, but I really enjoyed these burgers. The flavors were well-balanced and the texture was perfect.
Edward Mullin
[email protected]These burgers were easy to make and turned out great! I used ground turkey instead of chicken, and they were still very flavorful.
Tammy Gibson
[email protected]I love the combination of flavors in this recipe. The coconut and basil give the chicken burgers a unique and delicious taste, and the peanut pesto adds a nice creamy and nutty flavor.
Vasil Senkollaro
[email protected]These coconut-basil chicken burgers were a hit with my family! They were so flavorful and juicy, and the Thai peanut pesto was the perfect complement. I will definitely be making these again.