Burgers are a staple in our house come spring and summer. To me, burgers say spring is here, and summer is around the corner. They make such an easy weeknight meal because all you have to do is pair them up with a side salad or vegetable, and voila, dinner is served. We love all types of burgers from turkey, chicken, to buffalo and veggie. I’m always on the hunt for a new burger recipe to add to our recipe box. I’m currently in the process of testing some new veggie burgers, so for you vegetarians, stay tuned.
I saw this chicken burger in Gwyneth’s new cookbook and decided to give it a try. I thought if Gwyneth likes this burger, then I’m sure I will as well. I became a fan of turkey burgers last year and figured why not try a chicken burger. I mean there really isn’t that much difference between the two meats, right? Turkey and chicken burgers get a bad rap for being dry, but I find that when you mix the turkey or chicken with some spices, onions or cheeses, then you get a nice flavorful and juicy burger. This chicken burger is a lighter and leaner burger for those nights where you don’t want a heavy cheesy burger. This burger is chock full of flavor from the garlic, red chili and shallots. We of course love it paired with our favorite burger condiment, cilantro lime mayonnaise. This mayonnaise really brings out the flavor of the cilantro in the burger.
So what’s the family verdict, you ask? The kids and I loved this burger. John liked it, but of course prefers our favorite turkey burgers, because they are filled with cheese and all the fixings. The kids and I didn’t miss the cheese at all on this burger and found that it wasn’t too spicy, even with the hefty teaspoon of minced red chili. So basically, this burger is family approved. We served it up on a toasted english muffin topped with a nice juicy tomato and some cilantro lime mayonnaise, and served it alongside my lacinato kale salad. This is truly the perfect dinner for a spring night or summer night.
Thai style chicken burgers:
- 1 pound ground chicken, preferably dark meat
- 2 garlic cloves, very finely minced – I always use my garlic press to mince garlic
- 2/3 cup cilantro, finely chopped
- 2 shallots, very finely minced
- 1 teaspoon red chili pepper, (also called red fresno peppers) very finely minced, seeds and ribs removed – If you can’t find a red chili then you can use a jalapeño pepper or a Anaheim pepper. You can also add more chili to suit your taste.
- 2 teaspoons fish sauce
- 1/2 teaspoon coarse sea salt
- 1/2 teaspoon freshly ground black pepper
Below is a photo of some red chili peppers for those of you that aren’t familiar with them.
Note: When you mix your seasonings into the meat, it’s important to remember that the more you handle the meat, and the more you squish it around, the more dense your burger will be. You might also squeeze out some of the juices and end up with a drier burger.
Gently form the mixture into four patties. I will admit that this mixture is a bit sticky and can be a bit flimsy. I was worried that they might not hold together when grilled, but they grilled up great and didn’t fall apart.
Tip: Use your thumb to create a dimple or well in the center of the patty, as this will ensure the burgers cook evenly without plumping up. Start cooking the burgers indentation side up.
Heat a grill or grill pan over medium heat. Note: If you’re using a grill pan, then be sure to rub each burger on both sides with a bit of safflower or another neutral oil. If you’re going to be grilling the burgers on a regular old grill, then you don’t need to add any oil to them.
Grill the burgers indentation side up for 8 minutes, then flip the burgers over and cook them for another 5 minutes, or until they are nicely marked and firm to the touch.
Tip: Don’t press down on the patties or you will squeeze out and loose the flavorful juices.
Forget the ketchup, you have to top these burgers with my cilantro lime mayonnaise, as it’s the bomb!We love to sandwich our burgers between a broiled english muffin. I throw the english muffins under the broiler (or you can just throw them on the grill) for a few minutes topped with a bit of butter to keep them moist. I love these topped with a juicy tomato slice as well as a smashed avocado.
If you’re in the mood for a turkey burger with some great flavor, then you need to try my favorite turkey burger. It’s loaded with gruyere cheese. This is the family’s favorite burger of all time.
Here’s another turkey burger that’s chock full of flavor, but without the cheese and topped with some kale slaw. Can you see a pattern here with the cilantro lime mayonnaise?
In the mood for a veggie burger? Then you will love these chickpea veggie burgers topped with tzatziki yogurt sauce.Want a healthier meaty burger with some spice? Then you can try my buffalo burger with chipotle mayonnaise. Yes, I will admit that there is quite a bit of cheese on this burger.