Coconut Basil Chicken Burgers with Thai Peanut Pesto

Name: Coconut Basil Chicken Burgers with Thai Peanut Pesto
Prep time: 53 min
Cook time: 53 min
Total time: 53 min
Yield: 6
Cuisine: American
Ingredients: 1 medium carrot, peeled and cut into thin matchsticks; 79 milliliters quartered cherry tomatoes; 118 milliliters fresh basil leaves; 118 milliliters chopped fresh basil leaves; 59 milliliters fresh cilantro leaves; 907 grams coarsely ground chicken thighs; 6 seeded hamburger buns, split; 1 Tbsp fresh lime juice; 1 lime, zest grated; 118 milliliters panko (Japanese bread crumbs); 2 Tbsps roasted peanut oil; 1 Asian pear, peeled and cut into thin matchsticks; 118 milliliters roasted and salted peanuts; 0 teaspoons sea salt; 2 teaspoons sea salt; 1 teaspoon sugar; 1 teaspoon Thai red curry paste; 397 grams unsweetened coconut milk; 2 Tbsps unsweetened shredded coconut; 6 servings Vegetable oil, for brushing on the grill rack

You can never have too many main course recipes, so give Coconut Basil Chicken Burgers with Thai Peanut Pesto a try. This recipe makes 6 servings with 903 calories, 35g of protein, and 69g of fat each. This recipe covers 28% of your daily requirements of vitamins and minerals. Head to the store and pick up lime zest, roasted peanut oil, basil leaves, and a few other things to make it today. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. From preparation to the plate, this recipe takes roughly 53 minutes. This recipe is typical of American cuisine.

Instructions

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

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Grill

Whisk together the lime juice and sugar in a medium-sized bowl to dissolve the sugar.

Ingredients you will need

Lime Juice

Sugar

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Whisk

Bowl

Add the pear and carrot and toss to coat. Cover and chill until serving time.

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Carrot

Pear

Place all of the ingredients except the tomatoes in a small food processor; process briefly until the mixture forms a coarse paste.

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Tomato

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Food Processor

Transfer to a small bowl and gently stir in the tomatoes. Cover and set aside.

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Tomato

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Bowl

Combine the coconut milk, lime zest, and lime juice in a 10-inch fire-proof skillet.

Ingredients you will need

Coconut Milk

Lime Juice

Lime Zest

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Frying Pan

Place the skillet on the grill rack and bring the mixture to a simmer. Continue cooking, stirring occasionally, until the mixture is thickened and reduced to 2/3 cup, about 15 minutes.

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Frying Pan

Grill

Add the curry paste to the mixture and whisk until smooth.

Ingredients you will need

Curry Paste

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Whisk

Transfer to a small bowl to cool.

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Bowl

Place the chicken in a large mixing bowl.

Ingredients you will need

Whole Chicken

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Mixing Bowl

Add the cooled coconut milk mixture, basil, panko and salt. Using a large fork, mix the ingredients together gently but thoroughly. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns, making a slight indentation in the center of each patty.

Ingredients you will need

Coconut Milk

Basil

Panko

Roll

Salt

When the grill is ready, brush the grill rack with oil.

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Cooking Oil

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Grill

Place the patties on the rack, cover, and cook for 4 minutes. Flip the patties, cover, and cook an additional 4 minutes, or until the juices run clear from the center of the patties when pierced. During the last few minutes of cooking, arrange the buns, cut side down, around the edges of the grill to toast lightly.

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Toast