By Amanda Haas
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.
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|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|
|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|
|1 1/2 Teaspoon||curry powder|
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.
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
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.
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
If the mixture seems too wet or dry adjust with breadcrumbs or coconut milk until it stays together.
Meanwhile, in a small bowl, stir together mayonnaise and curry powder. Set aside.
1/2 Cup Mayonnaise
1 1/2 Teaspoon curry powder
When ready to cook, set Traeger temperature 450℉ and preheat, lid closed for 15 minutes.
450 ˚F / 232 ˚C
Using your hands, form the chicken mixture into four equal patties. Brush each burger with vegetable oil on both sides.
1 Tablespoon vegetable oil
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
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.
8 Large leaves butter lettuce or 4 hamburger buns
Alternatively, use regular hamburger buns and pile high with the burgers, curry mayonnaise and papaya slaw. Enjoy!
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