Coconut Basil Chicken Burgers with Thai Peanut Pesto

Name: Coconut Basil Chicken Burgers with Thai Peanut Pesto
Yield: 6
Cuisine: Thai
Ingredients: lime juice; sugar; pears; carrots; peanuts, salted; basil; cilantro; coconut; peanut oil; sea salt; cherry tomatoes; coconut milk; limes; lime juice; red curry paste; chicken thighs, boneless, skinless; basil; bread crumbs, whole wheat; sea salt; vegetable oil; hamburger buns

.

Yield

6 servings

Prep

40 min

Cook

6 min

Ready

50 min

Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient	Features
For the asian pear slaw
1	tablespoon	lime juice fresh
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 roasted
½	cup	basil leaves	*
¼	cup	cilantro fresh
2	tablespoons	coconut unsweetened shredded	*
2	tablespoons	peanut oil roasted
¼	teaspoon	sea salt
⅓	cup	cherry tomatoes quartered
For the patties:
14	ounces	coconut milk unsweetened, light
1	each	limes zest grated
1	tablespoon	lime juice fresh
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	*

Ingredients

Amount	Measure	Ingredient	Features

For the asian pear slaw:
15	ml	lime juice fresh
5	ml	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:
118	ml	peanuts, salted roasted
118	ml	basil leaves	*
59	ml	cilantro fresh
3E+1	ml	coconut unsweetened shredded	*
3E+1	ml	peanut oil roasted
1.3	ml	sea salt
79	ml	cherry tomatoes quartered

For the patties:
404.6	ml/g	coconut milk unsweetened, light
1	each	limes zest grated
15	ml	lime juice fresh
5	ml	red curry paste thai style	*
907.2	g	chicken thighs, boneless, skinless coarsely ground
118	ml	basil chopped fresh, leaves	*
118	ml	bread crumbs, whole wheat
1E+1	ml	sea salt
1	x	vegetable oil for brushing on the grill rack	*
6	each	hamburger buns seeded, split	*

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.