Thai Coconut Chicken Burgers
Ingredients
- Ingredients
- Spread
- 1/2 Cup sour cream
- 1/2 Cup mayonnaise
- 1 Đ 3 oz package of cream cheese
- 1 clove garlic, minced
- 1 Tablespoonsgrated ginger
- Patties
- 1-1/2 Pounds ground chicken
- 1 egg
- 1/8 Cup flaked coconut, toasted
- 1/8 Cup plain bread crumbs
- 1 TablespoonsThai Chile oil
- 1 cloves garlic, minced
- 1 Tablespoonsgrated ginger
- 1/8 Cup lemon grass, chopped
- 1 Teaspoon cumin
- 1 Teaspoon coriander
- Salad Mixture
- 1 Cup shredded Bok Choy
- 1/2 Cup snow peas
- 1 Đ 8 Ounces plain yogurt
- 2 Tablespoonscoconut milk
- Vegetable oil, for brushing on the grill rack
- Sourdough buns
- 6 Tablespoonsbutter
- 1 TablespoonsThai Chile Oil
Instructions
- Directions
- Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
- To make the spread, combine all ingredients.
- Cover and set aside.
- To make the patties, combine all ingredients, handling as little as possible.
- Shape into 6 patties to fit the buns.
- Loosely cover with plastic wrap and set aside.
- To prepare the buns, slice each in half.
- Combine melted butter with Thai Chile Oil.
- Brush cut sides of buns with butter mixture.
- Cover and set aside.
- When the grill is ready, brush the grill rack with vegetable oil.
- Place the patties on the rack, cover and cook, turning once until done to preference, 8 to 10 minutes on each side.
- Place the sliced buns on the outer edges of the grill cut side down on rack for 11/2-minutes on each side to toast lightly.
- To assemble the burgers, place patty on bottom bun.
- Top with salad mixture.
- Spoon spread on top bun.
- Add the top bun and serve.