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Sunday, March 20, 2011

Thai Chicken Burgers w/Asian Slaw

Tonight we did our take on Thai chicken burgers with and Asian slaw dressing. Dave and I made the burgers and I made the dressing for the slaw. This is a combined post. Hope you all enjoy. Just keep in mind as you are making these that you can pretty much make any nationality of burgers. You can spice them up and make Mexican burgers or Italian burgers or Indian burgers. The combinations are endless. We ate these on a bun, but for the photo session, I had decided to eliminate the bun.

Chicken burgers

4 lbs ground chicken, as lean as you possibly can get the meat
4 scallions, minced
4 sweet peppers, minced
4 large shiitake mushrooms, minced
1 clove elephant garlic, minced (or you can use 4 - 5 cloves regular garlic)
2 tbsp sweet chili oil
4 tbsp thai peanut sauce
1 tbsp fresh cilantro, chopped
1 tsp chinese spice
2 eggs
2 cups bread crumbs

Combine all ingredients together. Make sure the mixture is fairly dry. When Dave originally started mixing it was a bit "soupy" He countered this by adding a bit more bread crumbs. Form into fairly large patties. When he grilled the burgers, he "baked" them. He started out on high heat to char the lines into them, but then turned them to low to bake them. He cooked them for about 20 - 30 minutes depending on how well done you want them to be.

Asian Slaw

1/4 head of green cabbage, thinly sliced
5 sweet peppers, julienned
5 scallions, biased cut
3 carrots, julienned
1/2 cup rice wine vinegar
1/4 cup vegetable oil
1/4 cup sesame oil
3 tbsp creamy peanut butter
1/4 soy sauce
3 tbsp brown sugar
2 tbsp ginger root, minced
2 tbsp garlic, minced

For the dressing, mix the rice wine vinegar, vegetable oil, sesame oil, peanut butter, soy sauce, brown sugar, ginger root and garlic together until blended well. In a bowl mix the cabbage, peppers scallions and carrots together. Pour the dressing over the salad. Let stand in the refrigerator for at least 30 minutes for the flavors to blend.