Wednesday, May 9, 2012

Thai curry chicken burgers with herb salad

This is like eating a full Thai curry packed into a neat little burger patty. I mixed ground chicken with red curry paste, "peanut" butter (actually sunflower seed butter), and other seasonings found in curry sauce. I also added some veggies to for flavor, color, and volume. On the side is an herb salad with a base of mint, cilantro, and Thai basil dressed with fish sauce and lime. I used this recipe, though next time I will use 2 Tbs fish sauce instead of fish + soy in the dressing.

You could also make this as sliders for an appetizer. Just pan-fry mini patties and serve them in lettuce cups with a sprinkling of the herb salad on top.

I used ground chicken, but I think ground pork would be great as well if you're not a poultry fan.

Serves 4

  • 1 lb ground chicken (or ground pork)
  • 1 small zucchini, grated
  • 1 small carrot, grated
  • 1 egg white (or use a whole egg if you'd prefer, it's just to hold everything together)
  • 1 Tbs red curry paste
  • 1/4 - 1/2 cup nut butter (peanut butter is probably the tastiest but if you avoid legumes, sunflower seed, cashew, or macadamia would all work. Use 1/4 cup if you're watching calories, 1/2 cup would be tastier though)
  • 1/2 tsp chili-garlic paste or Sriracha sauce
  • 1/2 Tbs fresh ginger, grated OR 1/2 tsp high-quality ground ginger
  • 2 scallions, minced
  • 1/2 Tbs fish sauce
  • 1 Tbs minced cilantro
  • 1 Tbs lime juice 
  1. Combine all ingredients thoroughly in a large bowl.
  2. Using damp hands, form the meat mixture into four uniform patties.
  3. In a pan on the stove top, sear each side over medium-high heat until browned (extra-virgin coconut oil is ideal here for greasing the pan, but any fat will work). Reduce heat to low, cover, and cook until opaque throughout.
  4. Serve with Thai herb salad on the side


buttoni said...

This sounds wonderful! Can't wait to try these!

Erica said...

buttoni, I hope you enjoy them :) I am a big fan of your blog BTW! I will definitely make your chicken fried steak SOON!

Charissa said...

Those cashews look like they just make it! Love the Asian flare they give the dish!

Emily said...


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Thanks and have a great day!

barbeque chicken pizza said...

Amazing stuff. Great to visit your blog.

Caroline said...

Made these tonight for dinner and we loved them!! I served them with avocado, tomato and extra chile sauce in a coconut Pure Wrap. YUM. I'll definitely be making these again. Thanks!

Becky said...

These were great! I did this with half ground chicken thighs and half ground pork. Went light on the sunflower butter and am considering taking it out completely if I make them again to lighten it up since the thighs/pork are a little fattier.

Rachel said...

Fantastic. Thank you! I did turkey and almond butter- Delish!

Erica said...

Glad you all enjoyed the recipe!

MelbGirl said...

love them!

Erica said...

@MelbGirl: Yay!! :D

Blogger said...

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