Preparation Time: 15 minutes
Cook Time: 15 minutes
Cut: Ground chicken
1/2 cup (125 ml) panko crumbs
1/4 cup (60 ml) minced red onion
1 Tbsp (15 ml) canola oil
2 tsp (10 ml) red Thai curry paste (or more to taste)
1/4 cup (60 ml) Thai basil, minced
2 Tbsp (30 ml) fresh lemon grass (or 1 Tbsp fresh lemon zest), minced
2 Tbsp (30 ml) fish sauce
1 ½ pounds ground chicken
1 tsp (5 ml) canola oil
3 Tbsp (45 ml) minced red onion
1/2 cup (125 ml) unsweetened coconut milk
3 Tbsp (45 ml) creamy peanut butter
1 Tbsp (15 ml) Sriracha sauce (or more to taste)
1 tsp (5 ml) fish sauce
6 ciabatta buns
Fresh Thai basil, cilantro, lettuce and sliced onion
Combine all the burger ingredients except the ground chicken. Stir until the curry paste is well blended into the panko crumbs. Stir in the ground chicken.
Make 6 patties, each about 3/4 inch thick (make ahead and store, covered in plastic, in the fridge until ready to grill).
In a small saucepan, heat 1 tsp canola oil. Add the 3 Tbsp chopped onion; stir cook until soft (about 3 minutes). Add the coconut milk and bring to a boil. Remove from heat and whisk in the peanut butter, Sriracha, and fish sauce. Keep warm if using immediately or cool then store in fridge for later. Warm in the microwave and stir well before serving.
Light the grill or pre-heat a grill-pan. Brush the burgers lightly with oil and grill over a moderately high heat, turning once, until they are golden, crusty and just cooked to an internal temperature of 175F (80C) (about 15 minutes).
Spread the sauce on the buns, top each bun with lettuce, Thai basil, sliced onion, cilantro and a burger.