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Thai Chicken Burgers with Sautéed Asian Cabbage

Thai Chicken Burgers
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These Thai Chicken Burgers are insanely delicious. The crisp-tender Sautéed Asian Cabbage pairs well with the moist chicken burgers.

Ingredients

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Thai Chicken Burgers

  • ½ cup shallots, coarsely chopped (for processor) or minced (by hand)*
  • 2 garlic cloves, coarsely chopped (for processor) or minced (by hand)*
  • ¾ cup cilantro, coarsely chopped (for processor) or finely chopped (by hand)*
  • 1 pound ground dark meat chicken or turkey  or 1 pound boneless, skinless chicken thighs, fat removed cut into chunks
  • 2 teaspoons Red Boat fish sauce
  • 1/2 teaspoon Celtic sea salt
  • ½ teaspoon freshly ground black pepper
  • ½–1 teaspoon very finely minced crushed red pepper or Thai red chili seeds removed (optional, LEAVE OUT FOR AIP)
  • 2 tablespoons coconut oil, ghee or avocado oil (if sautéing)

Sautéed Asian Cabbage

  • 1/4 cup water
  • 1 1/2 teaspoons gluten free tamari or coconut aminos
  • 1 teaspoon fish sauce
  • 1 tablespoon coconut oil, ghee or avocado oil
  • 3 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 6 cups Napa cabbage, thinly sliced or shredded
  • 2 cups red cabbage, thinly sliced or shredded
  • pinch Celtic sea salt
  • pinch of Thai red chili or crushed red pepper (optional, leave out for AIP)
  • 4 scallions, green parts only, thinly sliced

Instructions

Thai Chicken Burger

  1. Put garlic and shallots into a food processor and pulse until well chopped.*
  2. Add cilantro and pulse until the cilantro is chopped, don’t over chop.
  3. Put into a bowl.
  4. If you’re grinding your own chicken add it to the food processor and pulse until it’s finely ground.
  5. Add chicken or turkey to the bowl with the garlic, cilantro and shallots.
  6. Add chili, fish sauce, salt and pepper.
  7. Mix with a fork until evenly combined.
  8. Form into 4-6 burgers.
  9. If grilling, preheat on medium and oil the grill. If sautéing, heat oil in a large skillet.
  10. Sauté or grill on medium for 8 minutes on one side, 5 minutes on the other until nicely brown and firm to the touch.

Sautéed Asian Cabbage

  1. Mix the water, tamari and fish sauce together in a bowl, set aside.
  2. Heat oil in a large saute pan on high heat.
  3. Add the garlic and ginger. Saute 30 seconds just until they begin to sizzle.
  4. Add Napa and red cabbage to the pan. Sprinkle with a pinch of salt and chili pepper (if using).
  5. Stir to coat the cabbage with the garlic and ginger.
  6. Add the tamari mixture and cook about 3 minutes until the cabbages are crisp tender.
  7. Top with sliced scallions and serve immediately.

Notes

Instead of chopping the shallots, garlic and cilantro in a food processor chop by hand. Mince the shallots and garlic, and finely chop the cilantro.

Find it online: https://eatwellenjoylife.com/thai-chicken-burgers/