This week I am traveling to Denver for a mix of business and pleasure. As a result I wanted to get a cook in before I left and looked to another Food & Wine recipe for this creation. This particular recipe came from a series of burger recipes they posted earlier this year. What drew me to this creation is the Asian influences (surprised aren’t you?!?!?) of this burger. The Chicken Burger turned out fantastic and paired so well with the Peanut Sauce used as a topper. Now sit back, grab your favorite glass of Riesling, and enjoy this recipe for Big Green Egg Spicy Asian Chicken Burger.
Big Green Egg Spicy Asian Chicken Burger
The first thing I did was grab all the ingredients and get them prepped for both the Chicken Burgers and the Peanut Sauce.
I mixed the ground chicken with chopped onion, vegetable oil, chili powder, salt, and garam masala.
Cooking with chicken I used a raised grid (Woo II) to cook with direct heat but avoid drying out the patties. I cooked the patties at 400° (measured at the lid) for 5 minutes per side.
After the patties measure 165° using my Thermapen I pulled them off and let them rest for 5 minutes.
I topped the burger with the peanut sauce, lettuce, and a whole wheat bun. This burger is delicious!
Big Green Egg Spicy Asian Chicken Burger
Ingredients
- 1 1/4 Lbs ground chicken
- 1/4 c plus 2 Tbls finely chopped red onion
- 2 Tbls vegetable oil
- 2 tsp chili powder
- Salt
- 1 tsp garam masala
- 1/4 c coconut milk
- 2 Tbls creamy peanut butter
- 2 Tbls hot water
- 2 Tbls chopped salted peanuts
- 4 whole wheat rolls split and toasted
- Lettuce
Instructions
- For the Chicken Burgers:
- Combine the ground chicken with 1/4 cup of the chopped onion, 1 tablespoon of the vegetable oil, 1 teaspoon of the chili powder, 1 teaspoon of salt, and the garam masala.
- Form the ground-chicken mixture into patties.
- Preheat the Big green Egg to 400° using a raised grid.
- Brush the chicken burgers with vegetable oil and grill for 5 minutes per side or until the burgers measure 1650°.
- For the Peanut Sauce:
- In a medium saucepan, heat the remaining 1 tablespoon of vegetable oil.
- Add the remaining 2 tablespoons of chopped onion and 1 teaspoon of chili powder and cook over medium heat, stirring, until the onion is softened, about 5 minutes.
- Add the coconut milk and bring to a boil.
- Remove from the heat and whisk in the peanut butter and hot water.
- Stir in the peanuts and season the sauce lightly with salt.
- Spread the peanut sauce on the rolls.
- Top with the burgers and lettuce, close and serve.
Sooooo good! Thanks for this recipe 🙂
I topped with the peanut sauce, spinach and cucumber….. delicious.
Thanks Andrew! Glad you enjoyed this.