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Grilled Thai Chicken Burgers with Papaya Slaw

Grilled Thai Chicken Burgers with Papaya Slaw

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These burgers are for those looking to cut carbs and fat without sacrificing taste. Ground chicken thighs are combined with coconut cream, spices and herbs, topped with a fresh papaya slaw and tucked into butter lettuce leaves for a unique wood-fired flavored burger.

Prep Time

40 Min

Cook Time

10 Min

Pellets

Hickory

Ingredients

This recipe serves:

6

Units of Measurement:
Papaya Slaw
6 Ounce shredded green papaya (from 1 medium papaya)
1/2 red onion, thinly sliced
3 Tablespoon fresh lime juice
1 Tablespoon fish sauce
1 Tablespoon brown sugar
main
1 Pound ground chicken thigh meat
1/2 Cup panko or gluten-free breadcrumbs
1/4 Cup coconut cream
1/2 Cup fresh cilantro, chopped
2 Clove garlic, minced
1/2 Teaspoon ground ginger
2 Teaspoon kosher salt
1 Teaspoon freshly ground black pepper
1 Teaspoon ground cumin
2 Teaspoon freshly grated lime zest
2 Teaspoon fresh lime juice
1 Tablespoon vegetable oil
8 Large leaves butter lettuce or 4 hamburger buns
Curry Mayo
1/2 Cup Mayonnaise
1 1/2 Teaspoon curry powder

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!

My Notes


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