Sometimes I get really excited about a new meal, and this is one of those times. I cannot take credit for this, as I got this recipe from Gwenith Palttow’s new cookbook. The first time I made it I really liked it, but then I made it a second time with some changes and LOVED it. Tate actually called it “delish!” and I don’t even know where he got that word from, but whatever. I’m just happy the kid liked it!
Here is our rendition of Chicken Thai Burgers
- 2 lb white or dark ground chicken meat (we prefer dark)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 cup fresh chopped cilantro
- 4-5 scallions, center parts chopped
- 1 tsp celtic salt
- 1 tsp pepper
- 1 tbsp fish sauce
- 1 tbsp tamari (gluten free soy) or coconut aminos
- 2-3 tbsp coconut oil or avovado oil
In a large bowl, mix all (except for the coconut oil) of the ingredients together. Next turn your skillet pan on high, add 1-2 tbsp of coconut oil and fry each side of your burger until it’s a nice golden brown. Then turn your stove to low, cook for another 5-10 more minutes on low until the burger is no longer pink in the middle. Be sure not to overcook as it will continue to cook just a bit once you turn the stove off.
Enjoy! These make awesome leftovers and are also great on salads.
Oh and speaking of salads, our new favorite love, Tessamae’s, had a sampling at Whole Foods the other day. We discovered that we loved most of their dressings and not just the Balsamic.
We ended up with 3 new bottles (and 3 new favorites) that included Zesty Ranch, Soy Ginger, Cracker Pepper…
Still can’t wait to try some of the others down the road. Happy weekend everyone!!