 |
| My Instagram from dinner tonight. Follow me @abbeythegreat |
Tonight we tried a recipe from Gwyneth Paltrow cookbook It's All Good. Over the weekend I made my Korean Pork Tacos for C's birthday and we've been on an Asian kick. The Thai chicken burgers ended up being really, really good.
We also made a couple changes. I used some coconut milk in the ground chicken and it made the burgers extra juicy and flavorful. I highly suggest it. I also added scallions and a pinch of curry powder. Below is the original recipe:
Serves: 4
Ingredients:
1 pound ground chicken (preferably dark meat)
2 garlic cloves, very finely minced
2/3 cup finely chopped cilantro
2 shallots, very finely minced
1 teaspoon very finely minced red chili (or more or less, however hot you like it)
2 teaspoons fish sauce
1/2 teaspoon coarse sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons neutral oil (such as canola, grapeseed, or safflower oil)
1 pound ground chicken (preferably dark meat)
2 garlic cloves, very finely minced
2/3 cup finely chopped cilantro
2 shallots, very finely minced
1 teaspoon very finely minced red chili (or more or less, however hot you like it)
2 teaspoons fish sauce
1/2 teaspoon coarse sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons neutral oil (such as canola, grapeseed, or safflower oil)
Directions:
1. Thoroughly mix chicken with garlic, cilantro, shallots, red chili, fish sauce, salt, and pepper. Form mixture into 4 burgers, each about 3/4-inch thick.
2. Heat a grill or grill pan over medium heat. Rub each burger on both sides with a bit of oil and grill for about 8 minutes on the first side and another 5 minutes on the second, or until nicely marked and firm to the touch.
1. Thoroughly mix chicken with garlic, cilantro, shallots, red chili, fish sauce, salt, and pepper. Form mixture into 4 burgers, each about 3/4-inch thick.
2. Heat a grill or grill pan over medium heat. Rub each burger on both sides with a bit of oil and grill for about 8 minutes on the first side and another 5 minutes on the second, or until nicely marked and firm to the touch.
No comments:
Post a Comment