Nothing like a Thai burger Sunday

Are you in a mood for some junk food this Sunday for a change? And is the rain stopping you to venture out? Well, relax and follow Chef Enamulla Khan (Ali), Corporate Chef at The Eden Group Hotels and Restaurants, in the kitchen and make your own burger, Thai style. So let it pour and wash away Sunday blues as you enjoy the mouthful of pleasure, your home-made Thai Chicken Burger.

To serve: Four

Ingredients

For burger:
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 of peanut butter
2 tablespoons of minced cilantro
1 tablespoon of minced mint
1 teaspoon grated ginger
Kosher salt and black pepper, to taste
2 tablespoons of olive oil, divided
4 burger buns
For slaw:
3 cups of broccoli slaw
2 cups of shredded red cabbage
2 onions, thinly sliced
2 tablespoons of minced cilantro
2 tablespoons of minced mint

For peanut butter dressing:
1/4 cup peanut butter
2 tablespoons of dark brown sugar
2 tablespoons of olive oil
1 tablespoon of rice wine vinegar
2 teaspoons of low sodium soy sauce
1 teaspoon of fish sauce
1 teaspoon of grated ginger
Kosher salt and black pepper,
Water, desired amount

Directions

For burgers:
Add all the ingredients, except olive oil and burger buns, in a bowl. Mix together until the ground chicken is mixed well with the ingredients.
Divide into 4 burger patties.
Add olive oil to a large pan and set over medium heat. Once the oil is hot put the burgers in it and cook for about five minutes per side (or longer depending on how crispy you want them) until fully cooked. Ground chicken is very soft so when the burger gets firm and doesn’t feel too squishy in the middle then be assured that it is perfect.

For peanut butter dressing:
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.

For slaw:
Add all ingredients into a bowl and toss to combine. Pour peanut butter dressing over the slaw and toss to combine. Taste and season as necessary. Do not 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.

Note: Ground chicken is very soft and somewhat sticky. This is totally normal and also why I prefer some panko crumbs to the meat mixture. Do your best to form the patties. Once they cook they hold up beautifully.