-Original Post: June 28, 2017-
Try something new on the grill this weekend! These Thai-inspired chicken burgers are a healthy alternative with a lot of flair compared to the standard beef patty. The burgers themselves have a full dimension of flavour incorporating fresh grated ginger, red chilli, fresh cilantro and lemongrass. And they also sneak in an extra serving of vegetables from the shredded zucchini tucked inside, tricking even the most resistant guest into putting something green in their mouth.
The burgers themselves are gluten free, dairy free, and low FODMAP, however how you choose to dress them is up to your palate. Pictured here are the Thai Chicken Burgers dressed in goat cheese, red pepper jam (check out the recipe!), fresh cilantro, and capped off with no carb coconut cloud bread.
Suggested sides for this dish: jasmine rice, cauliflower rice, sautéed or grilled vegetables like napa cabbage or bok choy, or cole slaw. (Recipes coming soon!)
Thai Chicken Burgers
1lb extra lean ground chicken
4oz zucchini, grated
1 red chilli, medium heat
1" fresh ginger, grated
2 lemongrass stalks, white part only
2 green onions, green stalks only
1 bunch fresh cilantro (1/2c - 1c), diced small
2 tsp garlic infused olive oil
2 tsp fish sauce
1 tsp pink peppercorns, crushed
1/2 tsp pink sea salt
Latex first aid gloves for handling chilli pepper. Even a mild to medium pepper could cause skin discomfort, or, tragically, hours later you will likely have an itchy eye and forget you were handling a pepper... Protect yourself!
Non-stick BBQ Grill topper, such as this one here: Click to see
A sense of adventure.
Grate zucchini and using a cheesecloth, squeeze all the excess water out. Too much water will make the burgers fall apart too easily. Time permitting, I recommend laying the zucchini on a plate with a paper towel on top and letting it dry more in the fridge for a few hours or overnight.
Begin putting ingredients in a large bowl. Wearing protective gloves, remove the pith and seeds from the red chilli, dice very small, and add to the bowl. Discard gloves and switch to a clean cutting surface and a clean cutting utensil. Grate ginger using the fine side of a grater. Discard the stalks and woody bottom of the lemongrass, and only the white part, approximately the last 1.5"-2", dice well. Remove the white part of the green onion and cut the remaining green stalks into pieces. Chop cilantro leaves and most of the stems as small as you can. Add garlic oil, fish sauce, crushed peppercorns and sea salt. Mix well.
Add shredded zucchini and egg and mix again.
Add chicken and mix until combined, but do not over mix. T
he more you handle your ground meat the more it will shrink while cooking!
Form chicken mixture into four patties. It will seem goopy, but will cook to a fine solid on the grill. If you have a Non-stick BBQ Grill topper, such as the one suggested, it will come in handy to keep them up and from falling through.
(The recipe will yield four large, hungry adult sized patties. You can divide into six or four smaller patties if you like. Chances are no matter what size you cook up they are going to disappear fast!)
Cook until internal temperature reaches 165 F / 74 C
Calories: 250 - Protein: 29g - Carbohydrates: 3g - Fat:14g
Suggested pairings (because life is about balance): Sweet or fruit based beverages. Wine such as gewurtzraminer, resiling, or a light rose, or a fermented apple or pear cider.