Spicy Thai Chicken Burger

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


2 tbsp olive oil
1 tsp kosher salt
1/2 tsp fresh ground black pepper
1 large shallot
1 medium green bell pepper
1 medium yellow bell pepper
2 small Holland or similar small hot chile
1/4 cup fresh chopped basil

2 lbs ground chicken thighs (Boneless and skinless)
1 egg
2 cups course dry breadcrumbs
1/2 cup unsweetened coconut milk (I use Chao Koh, which is fairly easy to find)
1/2 tsp kosher salt
1/2 tsp fresh ground black pepper
1 tbsp mild yellow curry paste (I use Mae Ploy or Taste of Thai)
3 tbsp olive oil

1/2 cup Mayonnaise
1/4 tbsp ketchup

6 Good quality potato buns


Set up your grill with a medium hot fire. Then chop the shallot into long 1/2 inch pieces and chop peppers and the chilies into long matchsticks. Toss the bell peppers, shallots, chilies, basil, salt, and pepper in a medium bowl with the olive oil. Cover and set aside in refrigerator.

In a large metal bowl add the ground chicken thighs, egg, breadcrumbs, coconut milk, salt, pepper, and curry paste. Using food gloves on your hands, fold the ingredients in the bowl. Shape the mixture into (6) 1/2 inch thick patties to fit potato buns.

Brush grill with olive oil and place chicken patties evenly spaced over grill. Grill patties 4-5 minutes on each side or until cooked through and juices run clear. When patties are cooked through move to a plate and cover with aluminum foil to rest.

Toast buns cut side down around the outer edges of grill and heat a 12″ skillet over the grill. Then saute the pepper/shallot mixture for 2-3 minutes. Mixture should be slightly limp but still crunchy. Remove from heat.

Mix the mayonnaise and ketchup together in a small bowl. Put a thin layer of the mayo mix on the cut side of bottom bun and a 1/4″ thick layer of mayo mix on the cut side of top bun. Place a cooked chicken patty on bottom bun, followed by equal portions of the pepper/shallot mixture, then cover with the top bun! Serve and watch them disappear.