Chicken Burgers with Peanut Sauce

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.

Yield: Makes 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 341
  • Calories from fat: 28%
  • Fat: 10.6g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 3.3g
  • Protein: 28.5g
  • Carbohydrate: 32.8g
  • Fiber: 2.5g
  • Cholesterol: 49mg
  • Iron: 2.7mg
  • Sodium: 769mg
  • Calcium: 67mg

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

Preparation

  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.
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