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Coconut Basil Chicken Burgers with Thai Peanut Pesto















Trans-fat Free, Good source of fiber


For the asian pear slaw:
1 tablespoon lime juice
1 teaspoon sugar
1 each pears
Asian, peeled and cut into thin matchsticks
1 medium carrots
peeled and cut into thin matchsticks
For the thai peanut pesto:
½ cup peanuts, salted
½ cup basil
¼ cup cilantro
2 tablespoons coconut
unsweetened shredded
2 tablespoons peanut oil
¼ teaspoon sea salt
cup cherry tomatoes
For the patties:
14 ounces coconut milk
unsweetened, light
1 each limes
zest grated
1 tablespoon lime juice
1 teaspoon red curry paste
thai style
2 pounds chicken thighs, boneless, skinless
coarsely ground
½ cup basil
chopped fresh, leaves
½ cup bread crumbs, whole wheat
2 teaspoons sea salt
1 x vegetable oil
for brushing on the grill rack
6 each hamburger buns
seeded, split


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.


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 311g (11.0 oz)
Amount per Serving
Calories 71867% of calories from fat
 % Daily Value *
Total Fat 53g 82%
Saturated Fat 26g 129%
Trans Fat 0g
Cholesterol 124mg 41%
Sodium 1115mg 46%
Total Carbohydrate 7g 7%
Dietary Fiber 5g 19%
Sugars g
Protein 85g
Vitamin A 42% Vitamin C 15%
Calcium 7% Iron 29%
* based on a 2,000 calorie diet How is this calculated?


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