⏱️ Prep: 15 min 🔥 Cook: 15 min
🕒 Total: 30 min 🍽️ Serves: 4
🛒 Ingredients
For the Patties:
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Nonstick cooking spray 🥄
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1 lb ground chicken 🍗
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1 small carrot, grated 🥕
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1 slice pineapple, grilled or seared 🍍
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2 green onions, finely chopped 🧅
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¼ cup panko (Japanese breadcrumbs) 🍞
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2 tbsp chopped fresh cilantro 🌿
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1 tbsp fish sauce 🧂
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1 tbsp lime juice 🍋
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1 tsp grated garlic 🧄
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1 tsp grated ginger 🌿
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1 tsp Thai red curry paste 🌶️
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4 burger buns 🍔
Peanut Sauce 🥜:
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3 tbsp creamy peanut butter 🥜
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1 tbsp lime juice 🍋
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1 tbsp low-sodium soy sauce 🧂
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1 tsp honey 🍯
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1–2 tbsp water 💧 (to thin)
Toppings:
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1 cup shredded cabbage 🥬
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¼ cup sliced cucumber 🥒
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Fresh cilantro sprigs 🌿
📋 Instructions
1️⃣ Preheat the Oven
Set oven to 400°F (200°C). Mist a baking sheet with nonstick spray 🥄.
2️⃣ Prepare the Patties
In a bowl, combine:
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Ground chicken 🍗
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Carrot 🥕
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Green onions 🧅
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Panko 🍞
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Cilantro 🌿
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Fish sauce 🧂
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Lime juice 🍋
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Garlic 🧄
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Ginger 🌿
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Thai red curry paste 🌶️
Mix gently until just combined. Shape into 4 patties and place on the baking sheet.
3️⃣ Bake
Bake patties for 15 minutes, or until internal temp hits 165°F (74°C).
4️⃣ Make the Peanut Sauce
Whisk together:
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Peanut butter 🥜
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Lime juice 🍋
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Soy sauce 🧂
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Honey 🍯
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1–2 tbsp water 💧
Mix until smooth and creamy.
5️⃣ Warm Buns & Pineapple
Place burger buns and pineapple slices in the oven during the final 2–3 minutes of baking. This enhances flavor and texture.
6️⃣ Assemble & Serve
To each bun:
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Add chicken patty
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Drizzle with peanut sauce 🥜
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Top with cabbage 🥬, cucumber 🥒, cilantro 🌿, and grilled pineapple 🍍
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Cap with the top bun and serve hot 😋
✨ Tips & Tricks
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Heat Control: Add more or less Thai red curry paste for your preferred spice level 🌶️
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Make Ahead: Patties can be made a day ahead and chilled for easy weeknight prep
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Side Pairing: Serve with mango salad or sweet potato wedges for a complete Thai-inspired meal 🥗
waooo
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