COCONUT BASIL CHICKEN BURGERS WITH THAI PEANUT PESTO
Steps:
- 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 2/3 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.
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Heather Brooks
[email protected]I loved the coconut-basil flavor of these burgers. They were so unique and flavorful.
Bonnie Weaver
[email protected]These burgers were delicious! I will definitely be making them again.
Gio Gutierrez
[email protected]I'm not sure what I did wrong, but my burgers turned out really dry. I think I might have overcooked them.
ajifa afrin Tanjila
[email protected]I made these burgers for a party and they were a big hit! Everyone loved them.
Dre Hamp
[email protected]These burgers were a bit too spicy for my taste, but my husband loved them. He said they were the best chicken burgers he's ever had.
Qazi Hasham
[email protected]I'm not a big fan of coconut, but I actually liked these burgers. The basil and peanut pesto really balance out the coconut flavor.
DuckieZane
[email protected]These burgers were a nice change from the usual beef burgers. I really enjoyed the coconut and basil flavor.
Ben Wainwright
[email protected]The pesto was amazing! I could eat it by the spoonful.
Wumbei Jehoshaphat
[email protected]I thought the burgers were a bit bland. I think they could have used more seasoning.
Durga Bhusal
[email protected]The chicken burgers were a bit dry, but the Thai peanut pesto saved the day! It was so flavorful and creamy, it really brought the dish together.
Junior Bryant
[email protected]These burgers were easy to make and turned out perfectly. I used ground turkey instead of chicken, and they were still very flavorful. The pesto is also delicious and versatile.
XD hero
[email protected]I love the combination of flavors in these burgers. The coconut and basil give them a unique and exotic taste. The Thai peanut pesto is also a great addition, adding a creamy and spicy element.
M Farhan
[email protected]These coconut-basil chicken burgers were a hit with my family! The chicken was juicy and flavorful, and the Thai peanut pesto added a delicious nutty and spicy kick. I will definitely be making these again.