I’m sitting in what seems to be the red meat capital of the world, folks. Right smack dab in the Midwest. At my folk’s in a small town outside of Sioux Falls. (We even went to see bull riding last winter!) So it might be considered a bit of a stretch to serve my fave octogenarians a chicken burger. And a chicken burger with Thai flavors, no less!
The chicken in these Thai Chicken Burgers is a great foil for the garlic, ginger & lime. A touch of ricotta (yep, I said ricotta! Don’t be scared) keeps the burger beautifully moist and a few breadcrumbs help firm it up. It’s a beautiful thing, this Thai Chicken Burger.
In case you’re wondering, you won’t be tasting that ricotta in these burgers – but you will notice the great texture. Dryness can be a big downfall of the chicken burger. I discovered that a little ricotta works really well with ground chicken awhile back when I made hundreds of Chicken Meatballs for my Chicken and Ricotta Meatballs.
Thai Chicken Burgers can be grilled inside or out; today (90+ degrees – yikes!) I just cooked them inside in a non-stick pan. Serve them any way you’d like, but we like them best piled high with some crunchy slaw (I used this Thai Slaw with a Peanut Dressing, but this Thai Inspired Cole-Slaw would be great, too) and a bright little salsa on the side. Talk about “eating the rainbow!”
You know I like to give a little tip or two about shopping. I’m suspicious of store-bought ground poultry; I don’t know what parts are in it, and it’s usually pricier than it should be. I just chunk up some sales priced chicken, toss it in my food processor a few cubes at a time and pulse. Then I have ground chicken for under a dollar a pound. Freeze your ginger and it will never go bad – it thaws quickly or can be grated while still frozen. Check your bakery for buns – they’re often less expensive than the ones in the bread aisle.
Thai Chicken Burgers
- 1 pound ground chicken (I use white, dark is preferred)
- 1/4 cup dry bread crumbs (use panko or home-made)
- 1/4 cup ricotta cheese (cottage cheese can be used – just whir it up in the blender)
- 3 green onions, thinly sliced
- 1 lime, zested (use the zest in the burgers, juice for the slaw)
- 1 jalapeno, seeded and minced (use a bird chili if you like more heat)
- 1 clove garlic, minced
- 2 tablespoons minced cilantro, optional
- 1 teaspoon grated ginger
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 4 burger buns for serving
- lime wedges for serving
Place ground chicken in a medium-sized bowl. In a smaller bowl, mix together the bread crumbs, ricotta, green onions, lime zest, jalapeno, garlic, cilantro if using and ginger. Add salt and pepper and mix together. Add to the bowl with the ground chicken and work it through, using clean hands, until well-distributed throughout the chicken.
Form into four patties. The patties will be very soft and somewhat sticky. Refrigerate for about 30 minutes if time allows; the rest is highly recommended if grilling. If you’re wondering about the flavor (does it need more of this or that) you can take about a tablespoon full of the chicken mixture and do a quick fry for tasting purposes.)
When ready to cook, add oil to pan and heat to medium high. Add chicken burgers and cook about 4 minutes or until golden brown. Turn and reduce heat to medium and continue to cook until temperature reaches 165 degrees.
If grilling, oil the grate and grill, turning once, until temperature is 165 degrees.
Serve on buns, preferably toasted, with lime on the side.
|Nutrition Facts – white meat with bun|
|Amount Per Serving|
|% Daily Value *|
|Total Fat 12 g||19 %|
|Saturated Fat 2 g||11 %|
|Monounsaturated Fat 6 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 53 mg||18 %|
|Sodium 913 mg||38 %|
|Potassium 83 mg||2 %|
|Total Carbohydrate 33 g||11 %|
|Dietary Fiber 2 g||8 %|
|Sugars 4 g|
|Protein 29 g||58 %|
|Vitamin A||4 %|
|Vitamin C||17 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|