Monday, July 27, 2015

Thai Burger

When I think of Asian food and the flavors that I love to cook with, a burger isn’t the first thing that comes to mind. I have made burgers in the past that are flavored with Sriracha Sauce and everyone loved them. I decided to take these a step further by adding in one of my favorite herbs to cook with, cilantro, then topping them with a creamy sliced avocado and for a little crunch, a nice refreshing simple carrot salad. The final product…delicious! You won’t even know that these are gluten-free and dairy-free.

For the burger, I used a combination of beef and chicken which comes pre-ground together from a company called Cluck 'n Moo, who specialize in chicken and beef. The combination of chicken and grass-fed beef boasts 52% less fat and 34% fewer calories than traditional grain-fed beef burgers. Unlike traditional beef burgers, these need to be cooked to a minimal internal temperature of 165°F, because they contain chicken.

Thai Burger
by Jenny

1 pound Cluck 'n Moo Ground
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 Tablespoons Sriracha Sauce
2 Tablespoons roughly chopped cilantro, divided
1 Tablespoon green onion (green part only)
1 teaspoon white sugar
1 Tablespoon hot water
1/4 cup rice vinegar
1 Teaspoon lime juice (Fresh)
1/4 teaspoon lime zest (optional)*
1 cup shredded carrots
1 avocado
Gluten Free Buns
Preheat your grill to medium heat.

In a large bowl, combine Cluck ‘n Moo Ground with salt, pepper, Sriracha Sauce, 1 1/2 Tablespoons chopped cilantro and green onions. Mix to combine well.

In a medium bowl, combine sugar and hot water, mix until sugar has dissolved. Add in rice vinegar, lime juice, lime zest* and remaining cilantro, mix well. Add in shredded carrots and toss to combine. Cover and refrigerate until burgers are ready to be assembled.

Evenly divide into four burgers and shape burgers to fit on the buns. Place burgers on the grill and cook for 4-5 minutes per side, until internal temperature reaches 165°F.

Toast buns, if desired. Assemble burger by placing the burger on the bottom bun, adding 1/4 avocado, sliced and then topping with some chilled carrot salad.

If you want even more flavor, add some Srirarcha mayo to the bun! Simply take 3 Tablespoons of your favorite mayo (I prefer the vegan mayo) and 1 Tablespoon of Srirarcha.


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