Chicken Recipes: Thai Chicken Burgers with Mango Mint Topping

This is a grilled chicken recipe that I found on BetterRecipes.com that is actually called “Thai Turkey Burgers with Mango Mint Topping.” Of course, I decided to use chicken instead. I don’t have anything against turkey; in fact, I like it occasionally, but I just don’t like it as well as chicken. And, I rarely ever have a reason to have it on hand, except maybe on Thanksgiving, but I always have plenty of chicken ready to pull from the freezer and use for dinner the next day. Anyway, I’m sure that using chicken in this recipe didn’t hurt anything.

This delicious burger recipe, submitted by “roxiechan,” combines ground chicken (or turkey) with several tasty ingredients to make a patty bursting with Asian flavor and appealing aromas. And, the mango mint topping is a great complement to the grilled chicken burger.

Ingredients:

• Chicken burger:
  • 1 ½ pounds ground raw chicken
  • ¼ cup plain yogurt
  • 2 tablespoons minced green onion
  • 1 teaspoon minced gingerroot
  • 1 teaspoon soy sauce
  • 1 clove garlic, crushed
  • 1 teaspoon curry past
     
• Mango mint topping:
  • 1 cup peeled mango, cut in a small dice
  • 1 teaspoon lime juice
  • 1 teaspoon toasted sesame oil
  • ½ tsp grated lime zest
  • 2 tablespoons snipped mint
     
• When ready to serve:
  • 6 sesame-seeded rolls, split
  • 6 lettuce leaves

Directions:

• Combine the ground chicken (or turkey) and the next 6 ingredients and mix well.
• Form the mixture into 6 patties.
• Grill over high heat for 5 to 7 minutes per side or until the patties are cooked through.
• While the burgers are grilling, combine the ingredients for the mango mint topping until well blended.
• During the last minute of grilling, add the roll halves to the grill rack, cut side down, to lightly toast.
• To serve the burgers, place a lettuce leaf on the bun bottoms, add the grilled chicken burgers, cover the burger with the mango mint topping, and add the bun top.

These chicken burgers are so much better than those plain old grilled hamburgers that some of us get so tired of during the summer. (I know I’m probably in the minority on that one.) This great burger recipe is really something different, so I urge you to give it a try. Thanks “roxiechan” for this wonderful recipe.

 

Chicken Recipes: Spicy Basil Chicken Fried Rice

I was in the mood for a good stir-fried chicken dish, so I checked out my favorite recipe sites and found a really tasty concoction on GroupRecipes.com. This one was a bit spicier than most of the stir-fry dishes that I have prepared in the past; nevertheless, it was a major hit among my dinner guests. “Spicy Basil Chicken Fried Rice” is simply terrific with its blend of red and green bell peppers, onions, fresh basil, Thai stir-fry sauce, chili paste, jasmine rice, and of course, chicken breasts cut into bite-size pieces. The recipe also suggests adding, as an optional ingredient, dried hot chili peppers (ground or chopped), which I did, because most of the folks who joined me for dinner like plenty of spice. The author of this recipe suggested that a garnish of cool cucumbers and lime wedges be served with this spicy dish, which I thought was a nifty idea, as the two helped to reduce the degree of heat to just the right level (for me, anyway).

The recipe calls for 2 oz. of CurrySimple Thai Stir-fry Sauce, which I’m not familiar with and could not find in my local store. I substituted it with a supermarket brand of Thai stir-fry sauce, which was quite good, but of course, I won’t be able to judge how much better the dish could be until I find some of the CurrySimple sauce. I believe it’s a brand that was developed by the creator of this recipe. I’m sure it’s the one ingredient that is a must for this dish, so I’m anxious to taste the difference the sauce would make in this easy-to-prepare stir-fry. Anyway, regardless of the type of Thai stir-fry sauce that you use, I hope you’ll try this terrific chicken recipe.

 

Chicken Recipes: Thai Cilantro BBQ Chicken

Yesterday, I was still in the mood to use the outdoor grill (the novelty of using it hasn’t worn off yet), so I made another fantastic chicken dish. It was also the first day this year that the weather was perfect for dining alfresco—lots of sunshine and temperatures in the middle sixties. I know, some of ya’ll in the South probably think sixty-five degrees is too cold to eat outdoors, but believe me, after our horrible Minnesota winter this year, yesterday felt downright hot.

 

I fixed a really tasty dish called “Thai Cilantro BBQ Chicken” that I found on the Website, GroupRecipes.com. The recipe calls for whole chicken legs (the drumstick and the thigh), but I used a few wings, too. This dish was absolutely delicious, so I hope you will check it out. I served it with rice and a simple salad—what could be better? Oh, and by the way, that RecipeTips.com recipe, “Grilled Chicken with Sautéed Vegetables over Pasta,” that I made the other day was fantastic, and I’ll definitely be making it again.