Chicken Burgers with Peanut Sauce

Chicken Burgers with Peanut Sauce Recipe
Photography: Randy Mayor; Styling: Jan Gautro
No recipe can offer too much flavor for Assistant Food Editor Ann Taylor Pittman. Her burger is made spicy with Thai chile paste and rounded out with a sweet, creamy Thai-style peanut sauce. Onion sprouts, which look similar to alfalfa sprouts, have a pungent bite. You can find them next to the alfalfa sprouts in many supermarkets.


Makes 4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 341
Caloriesfromfat 28 %
Fat 10.6 g
Satfat 3.2 g
Monofat 3.5 g
Polyfat 3.3 g
Protein 28.5 g
Carbohydrate 32.8 g
Fiber 2.5 g
Cholesterol 49 mg
Iron 2.7 mg
Sodium 769 mg
Calcium 67 mg


2 tablespoons peanut butter
2 teaspoons low-sodium soy sauce
1 1/2 teaspoons dark sesame oil
1 teaspoon water
1 teaspoon rice vinegar
1 garlic clove, minced
1/2 cup finely chopped green onions
1 tablespoon chile paste with garlic
2 teaspoons grated peeled fresh ginger
2 teaspoons low-sodium soy sauce
1/4 teaspoon salt
1 pound skinless, boneless chicken breast, chopped
Cooking spray
4 (2-ounce) sandwich rolls with sesame seeds
1 cup onion sprouts or alfalfa sprouts


To prepare sauce, combine first 6 ingredients, stirring with a whisk until smooth.

Prepare grill.

To prepare burgers, place onions and next 5 ingredients (onions through chicken) in a food processor; process until coarsely ground. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.

Place patties on a grill rack coated with cooking spray; grill 4 minutes on each side or until done. Place rolls, cut sides down, on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half of each roll; top each serving with 1/4 cup sprouts, about 1 tablespoon sauce, and top half of roll. Yield 4 servings.

June 2003
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