Kind of obsessed with these Thai Chicken Burgers from Gwyneth Paltrow's It's All Good Cookbook. Made a few tweaks to the recipe and have been eating them on the regular all month long. Eat them on their own or with some of Lee's Hoisin Sauce.
In a large bowl, combine the chicken, garlic, cilantro, shallot, chili flakes, fish sauce, 1 tbsp oil, sea salt, and black pepper. Form into 4-5 patties. Heat a cast iron skillet with a few tablespoons of oil. Place the burgers in the pan and cover. Cook for 7 minutes. Uncover and flip. Cover and cook for another 4 minutes.
Serve the burger on a few pieces of lettuce with slices of cucumber and sesame seeds. You can also serve with a little Hoisin Sauce for dipping if you like.
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1 pound ground dark meat chicken
2 garlic cloves, pressed
1/2 cup cilantro, minced
1 shallot, minced
1/2 tsp red chili flakes
2 teaspoons fish sauce
1 tablespoon avocado or grapeseed oil + more for cooking
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
optional - lettuce, cucumbers, and sesame seeds for serving
Lee's Hoisin Sauce:
1 tablespoon neutral oil like avocado or grapeseed
1 large clove garlic, minced
1/2 teaspoon chinese five-spice powder
1/2 cup red miso paste
1/2 cup good quality maple syrup
2 tablespoons brown rice vinegar
Heat the oil in a small sauce pan over medium heat. Add the garlic and five-spice powder and cook for 30 seconds. Whisk in the remaining ingredients, bring to a boil, and cook, whisking constantly for 3-4 minutes. Let sauce cool. I like to thin it out with equal parts water for a dipping sauce.