An American Thai fusion
I had seen this cooking show by a French chef on a PBS channel a while back and I never managed to find out the name of the cook. He was making a chocolate souffle, the day I was watching the show. I have so wanted to make it but never managed to find the recipe or remember the name of the cook. A couple of days back I remembered the souffle again and was determined to locate the recipe somehow. So I embarked on an internet search like no other. Ultimately success was mine and it did not actually take too long. The name of the cook is Hubert Keller and he is a noted French Chef who is known for this signature restaurants Fleur de Lys in Las Vegas and San Francisco.
He hosted two seasons of a cooking show on the PBS channel and his recipes are available at the website. I managed to find the souffle recipe which I shall try someday soon, once all the sweet eating frenzy of christmas and new year’s has settled down. Another recipe that caught my eye while I was browsing his website, was a Thai chicken burger recipe. It looked easy to make and I love Thai flavors. So here’s the recipe for Thai chicken burgers. I make smaller sized burgers therefore with half the quantities listed in the recipe, I was able to make about 4-5 burgers. So if you like huge burgers you would get about 3 burgers from the ingredient quantities listed below.
For the Burgers
- 7-ounce coconut milk (1/2 can)
- 1/2 lime, zest grated
- 1/2 tablespoon fresh lime juice
- 1/2 teaspoon Thai red curry paste (You could increase the amount if you want more spice in your burger)
- 1 pound raw chicken thigh meat
- 1/4 cup fresh basil leaves (chopped)
- 1/4 cup bread crumbs
- 1 teaspoon salt
- 4-5 hamburger buns, split
- lettuce or any greens
- tomato slices
For the Pesto
- 1/4 cup peanuts roasted & salted
- 1/4 cup fresh basil
- 1/8 cup cilantro leaves
- 1/2 tablespoon coconut, unsweetened and shredded
- 1 tablespoon olive oil
- 1/8 teaspoon salt (to taste)
- In a saucepan bring the coconut milk to a boil and then add the lime juice and the lime zest. Simmer the mixture till it has thickened and reduced to about 1/3 it’s original quantity.
- In the meanwhile put the basil with the bread crumbs in a food processor and process it until the basil leaves are finely chopped.
- Cool the coconut milk and add the coconut milk, the raw chicken (chopped into smaller pieces) and salt to the bread crumbs and basil and process the mixture till all the ingredients are mixed together completely.
- Form 4-5 patties from the meat mixture and cool it in the refrigerator for about 30 minutes.
- While the patties are firming, make the pesto in a food processor by grinding together all the ingredients, listed under pesto and a couple of teaspoons of water, to a coarse paste.
- Cook the patties on a medium flame (about 3-4 minutes on each side) till the chicken has cooked.
- Serve the burger by spreading the pesto on one side of the hamburger bun and placing the tomatoes, burger and greens and then the other half of the bun. (I like to slightly toast the bun in the oven to a light brown.)
The entire recipe took about 45 minutes from start to finish. You can easily make the patties and freeze them to use at a later time. The burgers are absolutely delicious. They have a very distinct Thai flavor to it (which I love). And it is also my first try at making burgers are home. Freshly made burgers are really delicious. I think I am going to experiment with grilling these burgers the next time around. The link to the original recipe is here: http://www.fleurdelyssf.com/recipes/207_3.html. Hope you enjoy the Thai Chicken burger.
And to all my friends, family and to all the readers of my blog, A Very Happy New Year to each one of you. May the new year usher in many more days of joy and happiness.