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A little Thai Canadian fusion going on here… bringing all of the Thai flavours we love, forming it into a patty, and grilling it. Cuz why the heck not.

Ingredients:

    Patties

• 1 lb ground chicken
• 1 tbsp curry powder
• 1 clove garlic
• 1 tsp fresh ginger, grated
• 1 tbsp gluten free soy sauce or coconut aminos
• 1 tsp peanut butter
• 1 tsp sesame oil
• 1/2 tsp salt

    Peanut Sauce

• 3 tbsp peanut butter
• 1 tbsp gluten free soy sauce or coconut aminos
• 1 tsp sesame oil
• 1 tsp honey
• 1 tsp lime juice
• 1 clove garlic
• 1/2 tsp grated ginger
• 2 tbsp warm water (adjust for consistency)

    Toppings 

• 1/2 cucumber, thinly sliced
• 1 carrot, shredded
• 1/2 red onion (sliced or quick pickled, see tips)
• 1/4 cup fresh cilantro
• 4 gluten free buns
• Lettuce or Napa cabbage

Directions:

1. In a bowl combine all burger patties ingredients. Divide into 4 to form patties. 
2. Cook burgers in preferred method until internal temperature is at least 165 F.
3. Whisk all peanut sauce ingredients together
4. Prepare toppings
5. Assemble burger : peanut sauce, lettuce, patty, more sauce, cucumber, carrot, red onion, cilantro 
6. Add top bun and serve with choice of side

Tips:

• Pickle red onions for your burger. Combine 1/2 small red onion, thinly sliced with 1/4 cup of vinegar, 1/4 cup water, 1/2 tsp sugar, 1/4 tsp salt in a bowl or jar. Let sit for 15 minutes or make ahead and store in the fridge.
• Prep burger patties, peanut sauce and toppings in advance for an easy dinner day of.
• I like to use a burger press to make patties as I don’t enjoy handling raw burger. Use a basting brush to spread oil on the press for easier release.
• Burger bun favourites : presidents choice brand is the most affordable gluten free buns I have found. Promise buns are a little pricer but delicious.
• I personally thrive with a grain free diet. For this I do make my own burger buns using a Danielle Walker recipe from her cookbook Against All Grains and they are delicious and pretty easy to make.

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