Thai Chicken Burgers to die for.

September 15, 2014

Thai Chicken Burgers with Quick-Pickled Carrots | One Hungry Mama

You guys, I’m freaking out. These Thai Chicken Burgers with Quick Pickled Carrots are so good. Like eat them for dinner once a week good. And they are quick and easy, too.

Tasty, quick, and easy: the family dinner trifecta.

The flavors in these chicken burgers are quintessentially Thai—especially paired with my Thai-Style Quick Pickled Carrots (recipe below, too)—but mild enough that the kids loved them. Even my picky eater. I just skipped the carrots for the boys and served them on a potato roll with nothing more than a little mayo. In addition to a pile of tangy pickled carrots, I served the grown up burgers with Sriracha mayo. Perfect.

To make this extra fast, you can buy pre-shredded carrots. Add them to a bowl with all the other pickling ingredients and let them sit while you prep and cook the burgers. The 20 minutes or so that it will take is plenty of time for the carrots to soak up all the flavor they need.

While the carrots sit, plonk the chicken into a bowl with all of the other burger ingredients, mix well with your hands, and then grill, broil or fry these babies up. While they’re cooking, pop potato rolls into the toaster and whisk together mayo and Sriracha to taste.

While the burgers were cooking, I also managed to steam a big pile of green beans to make a full dinner in about 25 minutes total. A beautiful think that I hope you’ll try. If you do, let me know what you think.

Thai Chicken Burgers with Quick Pickled Carrots
(Can be shared with kids 8+ mos)*
Serves 4

1 lb ground chicken, dark meat preferable
1 clove garlic, minced
1/4 cup chopped scallions
1/4 cup chopped fresh cilantro
2 tablespoons Thai sweet chili sauce
2 teaspoons fish sauce

1. Combine all ingredients in a medium bowl using your hands or a wooden spoon.

2. Portion burgers and cook on a grill, in the broiler, or in a pan set over medium high heat until cooked all the way through. Cooking time will vary depending on how thick your burgers are; unlike beef burgers, chicken burgers should always be cooked well done. These burgers are best served on a potato roll with Quick Pickled Carrots (recipe below) and mayo that has been mixed with Sriracha to taste.

*Note: While there is nothing in these burgers that is unsafe for younger eaters, I recommend these for children already managing soft finger foods beginning at 8 months as a personal preference. Cut into small pieces, these soft burgers are just right for toddlers entering the finger food stage. If you’d like to share this dinner with younger eaters, puree the cooked burger and go for it!

Thai-Style Quick Pickled Carrots

1 1/2 cups shredded carrots
3 tablespoons rice wine vinegar
2 tablespoons fish sauce
2 tablespoons granulated sugar
2 tablespoons chopped fresh cilantro
1 tablespoons chopped fresh mint
Juice of 1 large lime
Heavy sprinkle of salt

1. Combine all ingredients in a bowl and allow to sit for at least 20 minutes or as long as overnight. Drain liquid before serving.

4 Responses

  1. You’ve convinced me to give these a try! They look fabulous. 🙂

  2. Di says:

    Made these tonight – but doubled the meat. (My kids are cilantro averse…)

    Still, they were a hit! Served with rice and sauteed zucchini.

  3. One Hungry Mama says:

    Di – so glad that you jumped on these! Did you try the quick pickled carrots, too? That’s my favorite part!

    Maryea, let me know how it goes once you give these a try.

  4. Gary says:

    You need to Thai it up with chili peppers in the balls and pickles, Mama! Ginger in the balls recipe, too, would round them out! Like the siriracha mayo on the buns as a burger bahn mi. Over Mai Fum rice noodles, too.

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