[CH] peanut sauce chicken burgers

Babs Woods (babs@jfwhome.funhouse.com)
Sun, 13 Oct 2002 14:40:40 -0400 

        Pods,

        Here's a new recipe in my running theme of experimenting with
ground chicken and turkey.  I made these last week and they worked out
pretty well.  I actually ended up with 5 patties and most of these 
recipes I'm finding will make 4 or 5 patties, although I've doubled one
and gotten 9 patties.  If you have a burger patty mould these should be
more equally sized than freehand ones.


B. Woods

                        Peanut Sauce Chicken Burgers

~1lb lean ground chicken (1lb to 1.25lb per package)
1/2C dried bread crumbs or matzo meal
1 large egg
2T very crunchy peanut butter (not level)
1T fish sauce
1t dark brown sugar
2t cayenne pepper
1/3C thinly slice scallions (packed)
1T tong ot toi sriracha sauce (the coarser paste is probably fine, too)

Mix everything together and form into 4 equal patties.  


I usually freeze these concoctions and nuke them to defrost as I need
them.  Then they're pan fried until cooked through and nicely browned, 
but they can probably be grilled (they're softer than beef burgers 
usually are).  Serve as burgers, with appropriate condiments to the 
style of flavourings used.  For this, things like Thai cucumber salad
would probably be great.


You can make these hotter, either add more hot pepper powder (cayenne or 
otherwise), or a little more sriracha (you don't want it too wet).  DH
wants them hotter, in fact.

                                -babs