Coconut Basil Chicken Burgers with Thai Peanut Pesto
Submitted by happyzhangbo
Grilled chicken burgers infused with reduced coconut milk, red curry paste, and fresh basil. Topped with Thai peanut pesto and a crisp Asian pear slaw. A flavor-packed Thai twist on the classic burger for 6.
YIELD
6 servingsPREP
40 minCOOK
6 minREADY
50 minThese are not your backyard basics. Ground chicken thighs get mixed with coconut milk reduced to a thick, curry-spiked concentrate, fresh basil, and panko, then grilled until juicy with charred edges.
The Thai peanut pesto is a quick blitz of roasted peanuts, basil, cilantro, shredded coconut, and peanut oil, finished with quartered cherry tomatoes folded in by hand. It adds a nutty, herbaceous punch that plays off the curry in the patties.
An Asian pear and carrot slaw dressed with lime juice and sugar brings bright, crunchy freshness to cut through the richness. Stack it all on a toasted seeded bun and prepare for something extraordinary.
Chef Tips
- Reduce the coconut milk on the grill itself for smoky flavor, or use the stovetop if you prefer
- Make the indentation in the center of each patty so they cook flat instead of puffing into domes
- The slaw and pesto can both be prepped ahead, making assembly quick once the patties are off the grill
Ingredients
Directions
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
For the slaw:
Whisk together the lime juice and sugar in a medium-sized bowl to dissolve the sugar.
Add the pear and carrot and toss to coat. Cover and chill until serving time.
For the pesto:
Place all of the ingredients except the tomatoes in a small food processor; process briefly until the mixture forms a coarse paste.
Transfer to a small bowl and gently stir in the tomatoes. Cover and set aside.
For the patties:
Combine the coconut milk, lime zest, and lime juice in a 10-inch fire-proof skillet.
Place the skillet on the grill rack and bring the mixture to a simmer.
Continue cooking, stirring occasionally, until the mixture is thickened and reduced to ⅔ cup, about 15 minutes.
Add the curry paste to the mixture and whisk until smooth. Transfer to a small bowl to cool.
Place the chicken in a large mixing bowl.
Add the cooled coconut milk mixture, basil, panko and salt.
Using a large fork, mix the ingredients together gently but thoroughly.
Divide the mixture into 6 equal portions and form the portions into patties to fit the buns, making a slight indentation in the center of each patty.
When the grill is ready, brush the grill rack with oil.
Place the patties on the rack, cover, and cook for 4 minutes. Flip the patties, cover, and cook an additional 4 minutes, or until the juices run clear from the center of the patties when pierced.
During the last few minutes of cooking, arrange the buns, cut side down, around the edges of the grill to toast lightly.
To assemble the burgers:
Distribute an equal amount of the slaw on the bottom buns.
Top each with a patty and a dollop of the pesto.
Add the bun tops and serve.
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