Description
These Thai Chicken Burgers are insanely delicious. The crisp-tender Sautéed Asian Cabbage pairs well with the moist chicken burgers.
Ingredients
Scale
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
- Put garlic and shallots into a food processor and pulse until well chopped.*
- Add cilantro and pulse until the cilantro is chopped, don’t over chop.
- Put into a bowl.
- If you’re grinding your own chicken add it to the food processor and pulse until it’s finely ground.
- Add chicken or turkey to the bowl with the garlic, cilantro and shallots.
- Add chili, fish sauce, salt and pepper.
- Mix with a fork until evenly combined.
- Form into 4-6 burgers.
- If grilling, preheat on medium and oil the grill. If sautéing, heat oil in a large skillet.
- 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
- Mix the water, tamari and fish sauce together in a bowl, set aside.
- Heat oil in a large saute pan on high heat.
- Add the garlic and ginger. Saute 30 seconds just until they begin to sizzle.
- Add Napa and red cabbage to the pan. Sprinkle with a pinch of salt and chili pepper (if using).
- Stir to coat the cabbage with the garlic and ginger.
- Add the tamari mixture and cook about 3 minutes until the cabbages are crisp tender.
- 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.
- Prep Time: 15
- Cook Time: 15
- Category: Main Dish, Lunch, Dinner
- Cuisine: Thai, Healthy, Paleo, Gluten Free, Dairy Free,