Grilled Thai Chicken Burgers With Papaya Slaw

Amanda Haas


Grilled Thai Chicken Burgers With Papaya Slaw

Prep Time

40 Minutes

Cook Time

10 Minutes

Effort

Pellets

Hickory

These burgers are for those looking to cut carbs and fat without sacrificing taste. Ground chicken thighs are combined with coconut cream, spices and herbs, topped with a fresh papaya slaw and tucked into butter lettuce leaves for a unique wood-fired flavored burger.

Ingredients

How many people are you serving?

6

Units of Measurement:

Papaya Slaw
  • 6 Ounce shredded green papaya (from 1 medium papaya)

  • 1/2 red onion, thinly sliced

  • 3 Tablespoon fresh lime juice

  • 1 Tablespoon fish sauce

  • 1 Tablespoon brown sugar

main
  • 1 Pound ground chicken thigh meat

  • 1/2 Cup panko or gluten-free breadcrumbs

  • 1/4 Cup coconut cream

  • 1/2 Cup fresh chopped cilantro

  • 2 Clove garlic, minced

  • 1/2 Teaspoon ground ginger

  • 2 Teaspoon salt

  • 1 Teaspoon black pepper

  • 1 Teaspoon ground cumin

  • 2 Teaspoon fresh lime juice

  • 2 Teaspoon freshly grated lime zest

  • 1 Tablespoon vegetable oil

  • 8 Large leaves butter lettuce or 4 hamburger buns

Curry Mayo
  • 1/2 Cup mayonnaise

  • 1 1/2 Teaspoon curry powder

Steps

  • 1

    For the Papaya Slaw: In a medium bowl, combine papaya, onion, 3 tablespoons of lime juice, fish sauce and brown sugar. Cover and refrigerate until ready to use, up to 3 hours.
    Ingredients
    • 6 Ounce shredded green papaya (from 1 medium papaya)

    • 1/2 red onion, thinly sliced

    • 3 Tablespoon fresh lime juice

    • 1 Tablespoon fish sauce

    • 1 Tablespoon brown sugar

  • 2

    In a large bowl, stir together ground chicken, breadcrumbs, coconut cream, cilantro, garlic, ginger, salt, pepper, cumin, lime zest and 2 teaspoons lime juice until thoroughly combined. Refrigerate for 20 minutes.
    Ingredients
    • 1 Pound ground chicken thigh meat

    • 1/2 Cup panko or gluten-free breadcrumbs

    • 1/4 Cup coconut cream

    • 1/2 Cup fresh chopped cilantro

    • 2 Clove garlic, minced

    • 1/2 Teaspoon ground ginger

    • 2 Teaspoon salt

    • 1 Teaspoon black pepper

    • 1 Teaspoon ground cumin

    • 2 Teaspoon fresh lime juice

    • 2 Teaspoon freshly grated lime zest

  • 3

    If the mixture seems too wet or dry adjust with breadcrumbs or coconut milk until it stays together.
  • 4

    Meanwhile, in a small bowl, stir together mayonnaise and curry powder. Set aside.
    Ingredients
    • 1/2 Cup mayonnaise

    • 1 1/2 Teaspoon curry powder

  • 5

    When ready to cook, set Traeger temperature 450℉ and preheat, lid closed for 15 minutes.
    Grill Icon
    Grill450 ˚F
  • 6

    Using your hands, form the chicken mixture into four equal patties. Brush each burger with vegetable oil on both sides.
    Ingredients
    • 1 Tablespoon vegetable oil

  • 7

    Cook for 4 to 5 minutes per side, or until the burgers reach 165℉ internally. Remove from the grill and allow to rest for a few minutes before serving.
    Grill Icon
    Grill450 ˚F
    Probe Icon
    Probe165 ˚F
  • 8

    Place each burger on a leaf of lettuce then top with curry mayonnaise and pickled papaya slaw. Top with a second lettuce leaf and serve.
    Ingredients
    • 8 Large leaves butter lettuce or 4 hamburger buns

  • 9

    Alternatively, use regular hamburger buns and pile high with the burgers, curry mayonnaise and papaya slaw. Enjoy!

Cooking Notes

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