Sharing Plate – Your Cooking Coach |

I originally thought I should cook a steak marinated in Thai style ingredients but I just couldn’t think of making anything else but a burger- I just had to. So, I did a bit of research and came up with this recipe. These burgers are absolutely delicious. I had to make quite a few patties so ended up buying about three pounds of meat. You can cut the recipe in half and make bigger patties- I like to make small, thin ones and so for me a little meat goes a long way. You can also make extra and freeze the patties for another day.

I started with ground turkey, although ground chicken will be delicious as well. I added sweet, savory, spicy and tangy components to the meat including some ground peanuts. Almost like a chicken satay…

I bought brioche rolls for the burgers as they have a bit of sweetness to them which went perfectly well with the spicy, savory patties. For condiments we had sliced tomatoes, onions and some wild arugula.

For the best part of the burger- the mango pineapple chutney- it is a great addition to this dish. The chutney is cooked with shallots, canned pineapple, fresh mangoes, ginger, garlic, and lots of other delicious ingredients. This fresh condiment really took the burgers to a whole new level. I would encourage you to make this chutney with any kind of burgers you end up serving for this holiday.

Overall, the Thai style burgers were a huge success- make these for the fourth of July weekend…

Burgers (Makes about 16 to 18 patties)

• 3 pounds ground chicken (dark meat)
• 2 limes, juiced and zested
• 5 garlic cloves, minced
• 3 inches ginger, minced
• 1 teaspoon sesame oil
• 1 cup cilantro, chopped
• 1 cup green onions, chopped
• 3 teaspoons fish sauce
• 1 cup salted peanuts, chopped
• 1 tablespoon tamari
• 2 serrano chilies, chopped
• 2 teaspoons sriracha sauce
• Salt

Mix all the ingredients in a big bowl and divide into 16 to 18 patties, depending on the size.

Garnish

• 4 cups wild arugula
• 3 large tomatoes, sliced
• 2 small red onions, sliced
• 12 to 16 brioche rolls, sliced

Mango Pineapple Chutney

• 1 tablespoon extra light olive oil
• 1 big shallot, sliced
• 3 garlic cloves, minced
• 1 inch ginger, minced
• 1 cup mango, peeled and chopped
• 1 cup canned pineapple
• ½ cup pineapple juice
• ½ cup mango lemonade
• ¼ cup apple cider vinegar
• 1 tablespoon brown sugar
• Salt

Heat a small frying pan. Add the olive oil, shallot, garlic and ginger. Saute on medium heat for 30 seconds. Add the mango, pineapple, pineapple juice, mango lemonade, apple cider vinegar and brown sugar. Bring to a boil. Lower the heat and let simmer for 20 minutes covered. Turn the heat off and blend the mixture till smooth in a blender. Taste for seasonings and add salt if necessary. Take out in a bowl and let it cool before using it for the burgers.

To assemble the burgers, place a burger on the sliced brioche. Spread the chutney on one side with the arugula, slice tomatoes and onions.