Panang Curry Burger

The Panang Curry Burger blends the bold flavors of Thai cuisine with a juicy burger, creating a high-protein dish that's both satisfying and unique. Topped with a creamy coconut sauce and fresh herbs, this burger offers a delightful twist on traditional grilling.

Ingredients

• Ground chicken - 250 grams
• Panang curry paste - 2 tablespoons
• Coconut milk - 50 ml
• Fish sauce - 1 tablespoon
• Brown sugar - 1 teaspoon
• Lime zest - 1 teaspoon
• Garlic - 1 clove, minced
• Ginger - 1 teaspoon, grated
• Fresh cilantro - 2 tablespoons, chopped
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Whole wheat burger buns - 2
• Sliced cucumber - 50 grams
• Sliced red onion - 50 grams
• Lettuce leaves - 2
• Peanut or sesame oil - for grilling

Steps

1. In a mixing bowl, combine ground chicken, Panang curry paste, coconut milk, fish sauce, brown sugar, lime zest, minced garlic, grated ginger, chopped cilantro, salt, and black pepper. Mix until well combined.
2. Form the mixture into two patties and set aside.
3. Heat a grill pan or skillet over medium heat and lightly grease with peanut or sesame oil.
4. Cook the patties for about 5-7 minutes on each side or until they are fully cooked and have a nice golden-brown crust.
5. While the burgers are cooking, prepare the toppings: slice the cucumber, red onion, and wash the lettuce leaves.
6. Once the patties are cooked, assemble the burgers by placing the patty on the bottom half of the bun, followed by lettuce, cucumber slices, and red onion.
7. Top with the other half of the bun and serve immediately with a side of extra lime wedges if desired.

Nutrition

• Calories: 450
• Protein: 35 g
• Carbs: 40 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 90 mg
• Total Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Contains healthy fats from coconut milk, promoting heart health.

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