Serves 4


For the seasoning sauce:
  • 1 Tbsp. fish sauce
  • 1 Tbsp. soy sauce
  • 1/4 tsp. salt
  • 1 Tbsp. Thai Pesto Paste (recipe follows)

    For the chicken burgers:
  • 1 pound lean, ground chicken
  • 1 Tbsp. vegetable oil
  • 4 hamburger buns
  • 1 cucumber, sliced
  • 1 tomato, sliced
  • 1 or more fresh cilantro (also known as coriander) stems with leaves, for garnish


    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


  • 4 garlic cloves, peeled
  • 3 fresh cilantro sprigs, including 3-inch stems, coarsely chopped
  • 1/2 tsp. black peppercorns
  • 1/2 tsp. salt


    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.

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