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Chicken Burgers with Peanut Sauce

Photography: Randy Mayor; Styling: Jan Gautro
Yield Makes 4 servings
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.

Ingredients

  • Sauce:
  • 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
  • Burgers:
  • 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

Nutrition 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

How to Make It

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

  2. Prepare grill.

  3. 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.

  4. 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.