We had these chicken burgers two weekends in a row because Dan demanded them! This weekend, Dan had a great idea to make extra and freeze them for lunches this week; these burgers will be an excellent back-up dinner or lunch.
Since we take dinner leftovers for lunch the next day, it’s a good idea for us to have a back-up lunch option so that if dinner is not necessarily his favorite, he’s not stuck eating it two days in a row. Of course, I’m such a fantastic cook, this rarely happens (wink). But, on occasion, when there are just a few too many bean, fish or leafy green veggie dishes in a row, Dan starts to rebel. And that’s where these Thai Cilantro Burgers will save the day!
Make these your own-I used ground chicken, but ground skinless turkey, white beans, edamame, black beans or grass-fed (or organic) ground beef would work too. I’ve never made burgers with tofu…have you? Let me know.
Avocado Lime Slaw
- 1/4 head green cabbage
- 1/2 bunch cilantro
- 2 green onions
- 1 tablespoon sesame oil
- Juice of one lime
- Salt, to season
- 1 avocado
Shred cabbage. Chop cilantro and onions. Season with sesame oil, lime juice and salt. Dice and mix in avocado.
Thai Cilantro Burgers with Avocado and Lime Slaw
- 2 handfuls cilantro
- 2 handfuls parsley
- 3 cloves garlic
- 1/2 inch piece of fresh ginger or 1 teaspoon ground ginger
- 1 1/2 tablespoons green curry paste
- 1 tablespoon non-GMO or organic canola oil mayo
- 1 tablespoon soy sauce (gluten-free tamari sauce)
- 1/2 tablespoon fish sauce
- 4 green onions
- Juice of one 1 lime
- 1 egg
- 1/3 cup bread crumbs (gluten-free panko)
- 1 pound skinless chicken breast
Place all ingredients except chicken into Cuisenart. Process for about 30 seconds.
Cut chicken breast into peices. Place chicken into Cuisenart. Pulse for 2 seconds 8-10 times until you have ground the chicken and mixed all the ingredients together.
Make burgers. Let the burgers sit for about 15 minutes.
Cook in a skillet. I did these on the stove and they held their shape. I didn’t grill them though; if you do, please let me know how they hold up. The onions and herbs make the burger a bit soft before it’s cooked, and super juicy once it’s cooked through.
Serve with canola mayo and avocado slices. Appreciate the color on your plate! Those are powerful antioxidants and anti-inflammatories in these burgers and salad. Fresh herbs, ginger and green onions are some of nature’s gifts to us-they make food taste amazing AND they help support optimal physical and mental function.
Gluten-free, dairy-free, can be made vegetarian if you’d like to experiment!
Makes 10 burgers; Per burger:
114 calories, 4.5 grams fat, 1.2 grams saturated fat, 242 mg sodium, 3.1 grams carbohydrate, 14.3 grams protein
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