Thai Chicken Burgers with Thai Pesto Recipe
For the seasoning sauce:
For the chicken burgers:
To make the seasoning sauce, mix together the fish sauce, soy sauce and salt. Stir in the Thai Pesto. Combine this with the meat, mixing until well blended. Refrigerate for at least 1 hour.
To prepare the patties, shape the meat into four 1-inch thick patties. Heat a large wok or skillet over medium heat until hot. Add the oil and pan-fry the patties until brown on one side, about 5 minutes. Turn the patties over and cook the other side until brown, 4 or 5 minutes more.
To serve, arrange the patties on the buns and top with the tomato and cucumber slices and a sprinkling of fresh cilantro (coriander) leaves.
Thai Pesto Paste
Makes 2 heaping tablespoons
Be sure the cilantro (coriander) roots are well washed and free of grit. Pound all ingredients with a mortar and pestle until they form a paste. Alternatively, process in a blender with enough water to form a paste.
From Nong's Thai Kitchen (Tuttle) by Nongkran Daks and Alexandra Greeley.