Steps

• 1

  For the Papaya Slaw: In a medium bowl, combine papaya, onion, 3 tablespoons of lime juice, fish sauce, and brown sugar. Cover and refrigerate until ready to use, up to 3 hours.

• 2

  In a large bowl, stir together ground chicken, breadcrumbs, coconut cream, cilantro, garlic, ginger, salt, pepper, cumin, lime zest, and 2 teaspoons of lime juice until thoroughly combined. Refrigerate for 20 minutes.

• 3

  If the mixture seems too wet or dry adjust with breadcrumbs or coconut milk until it stays together.

• 4

  Meanwhile, in a small bowl, stir together mayonnaise and curry powder. Set aside.

• 5

  When ready to cook, set Traeger temperature 450℉ and preheat, lid closed for 15 minutes.

  450 ˚F / 232 ˚C

• 6

  Using your hands, form the chicken mixture into four equal patties. Brush each burger with vegetable oil on both sides.

• 7

  Cook for 4 to 5 minutes per side, or until the burgers reach 165℉ internally. Remove from the grill and allow to rest for a few minutes before serving.

  450 ˚F / 232 ˚C

  165 ˚F / 74 ˚C

  00:10

• 8

  Place each burger on a leaf of lettuce then top with curry mayonnaise and pickled papaya slaw. Top with a second lettuce leaf and serve.

• 9

  Alternatively, use regular hamburger buns and pile high with the burgers, curry mayonnaise and papaya slaw. Enjoy!