PAD THAI CHICKEN BURGERS

Mary Montoya  – Food Network’s “Ultimate Recipes” Finalist
Prep time: 20 min
Cook time: 15 min
Servings: 4

PEANUT SAUCE

¾ cup coconut milk

1T tamarind

3T sugar

2T peanut butter

2 tsp. fish sauce

1T red curry paste

BURGERS

1.5 lbs ground chicken

1T fish sauce

3 cloves garlic

2 shallots, diced

3 tsps. Tamarind

2T chopped garlic chives

2 tsp salt

6 sesame buns

Chinese or Napa cabbage

Bean sprouts

To prepare grill:  Hear outdoor grill to med-high or indoor grill to 325 degrees.

To make peanut sauce: Place coconut milk in saucepan. Bring to near boil and add tamarind, sugar, peanut butter, fish sauce and curry paste. Simmer until well blended.

To make burgers:  mix chicken, fish sauce, garlic, shallots, tamarind, garlic cloves, garlic chives and salt. Shape into 4 patties. Grill burgers for 4 -5 minutes on ea side or until juices run clear when pierced.

To serve:  Place each burger on sesame seed bun. Top with cabbage and bean sprouts. Spread peanut sauce on bun. Serve.