Chicken burgers are always a popular healthier family dinner option and Hayley Lucero (@realfoodwithaltitude) gives us this variation that incorporates some classic Thai flavors. But don't forget to add the coleslaw to get the full experience of flavor and texture!
INGREDIENTS
Burger
- 1 lb. organic ground chicken
- 1 Tbsp. avocado oil
- 1 jalapeño pepper (finely diced)
- 1 cup fresh cilantro
- 1 large carrot (shredded)
- 1 Tbsp. coconut aminos
- 1 tsp. Sriracha
- 1 Tbsp. garlic powder
- 1 tsp. curry powder
- 1 tsp. ginger powder
- 1/4 tsp. red pepper flakes
- Salt & pepper (to taste)
Curry Sauce
- 1/4 cup coconut milk
- 1 Tbsp. coconut aminos
- 1 Tbsp. rice vinegar
- 1 tsp. Sriracha
- 1 tsp. curry powder
- 1 tsp. ginger powder
- 1 tsp. garlic powder
Asian Slaw
- Cole slaw mix*
- 1 Tbsp. coconut aminos
- 1 Tbsp. rice vinegar
- 1/2 lime (juiced)
DIRECTIONS
- Combine all of the burger ingredients together in a mixing bowl and mix together. Be sure it is all combined, but be careful not to over-mix or the meat will get dry. Form into four equally sized burger patties.
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Add the avocado oil to a cast iron skillet and heat over medium heat. Cook burgers for about five minutes on each side. Depending on how thick you made the burgers, you may need a little longer to be sure that it is cooked through.
- For ground chicken, cook to an internal temperature of 165°.
- While your burgers are cooking, whisk together all the Curry Sauce ingredients. In a separate bowl, combine all the ingredients for the Asian slaw.
RECIPE NOTES
* The pre-shredded coleslaw mixes are a great time saver, but if you'd rather do it yourself, try shredding about 1/2 a head of green cabbage and 1/2 a head of red cabbage.