Thai Chicken Burgers

Adapted from Gwyneth Paltrow’s, It’s All Good Cookbook

Serves 4

• 1 lb ground dark meat chicken

• 2 garlic cloves, pressed

• 1/2 C cilantro, minced

• 1 shallot, minced

• 1/2 tsp red chili flakes

• 2 tsp fish sauce

• 1 tbsp avocado or grapeseed oil, plus more for cooking

• 1/2 tsp sea salt

• 1/2 tsp freshly ground black pepper

• Optional: lettuce, cucumbers, and sesame seeds for serving

Lee’s Hoisin Sauce

• 1 tbsp neutral oil like avocado or grapeseed

• 1 large clove garlic, minced

• 1/2 tsp Chinese five-spice powder

• 1/2 C red miso paste

• 1/2 C good quality maple syrup

• 2 tbsp brown rice vinegar

Instructions

First, make the Hoisin sauce. Heat the oil in a small sauce pan over medium heat. Add the garlic and five-spice powder and cook for 30 seconds. Whisk in the remaining ingredients, bring to a boil, and cook, whisking constantly for 3-4 minutes. Let sauce cool. I like to thin it out with equal parts water for a dipping sauce.

In a large bowl, combine the chicken, garlic, cilantro, shallot, chili flakes, fish sauce, 1 tbsp oil, sea salt, and black pepper. Form into 4-5 patties. Heat a cast-iron skillet with a few tablespoons of oil.

Place the burgers in the pan and cover. Cook for 7 minutes. Uncover and flip. Cover and cook for another 4 minutes. Serve the burger on a few pieces of lettuce with slices of cucumber and sesame seeds. Serve with Hoisin sauce on the side for dipping!