I’ll be traveling for my book tour for the next couple of weeks. In an effort to keep you inspired and to bring you new recipes, I’ve lined up some of my favorite fellow bloggers to do guest posts! I want to introduce you to Kelly of A Girl Worth Saving. Kelly is a Portland mom, A grain-free chef and a very talented photographer! Today she is sharing her Paleo Thai Chicken Burgers, which I am thrilled about, as Thai flavors are my favorite! These go great with her Paleo Hamburger Buns.
Paleo Thai Chicken Burgers
Am I the only person who has noticed how hard it is to find ground chicken at the grocery store? I swear, at my normal grocery store I can find exotic spices, tapioca flour and full fat Greek yogurt (which I consider a unicorn among yogurts) but I cannot find ground chicken! Sorry for the rant. Thankfully it’s crazy easy to make ground chicken in your food processor. Simply cut chicken breasts or thighs into 2” chunks and place in your food processor and pulse – do not turn switch on automatic – just pulse until you get the right texture. For me that is about 15 pulses. Voila. Easy peasy and on to this new recipe I created for all of you.
[pin-embed url=https://www.pinterest.com/pin/188025353175652702/ size=small description=true]
These Paleo Thai Chicken Burgers are the bomb. I do want to share that when you are frying these up, the fish sauce is pungent, woo wee, but it is a hidden flavor in the finished product so don’t worry. I hope you enjoy these Paleo Thai Chicken Burgers as much as we did.
Paleo Thai Chicken Burgers
Serve these Paleo Thai Chicken Burgers with Kelly’s Paleo Hamburger Buns
1 lb ground chicken breasts
½ tsp garlic powder
1 Tbsp fish sauce (I like this brand)
1 Tbsp coconut aminos (I like this brand)
½ tsp sea salt
½ tsp black pepper
1 Tbsp ginger, minced
1 Tbsp Sesame oil (I like this brand because it is unrefined and cold pressed)
½ small red onion, minced
¼ cup finely chopped cilantro
2 cup thinly sliced Green Cabbage (for topping)
- Place your skillet over medium high heat.
- In a large bowl combine the ground chicken, spices, fish sauce, coconut aminos, sesame oil and cilantro.
- Mix well and form into four patties.
- Place the patties in your skillet and cook until golden brown, roughly 6 to 8 minutes and flip and repeat.
- Remove from the stove and set aside.
- In a small bowl add the mayo, almond butter, honey and pepper and blend well.
- Place these Paleo Thai Chicken Burgers on a bun and top with the sliced cabbage and sauce.
Kelly Bejelly is a grain-free cook, with an admitted sweet tooth, who creates Paleo, Gluten-free Recipes on her food blog – A Girl Worth Saving. You can follow her on Facebook, Pinterest, Instagram and Twitter. She’s also working on her first cookbook which will be out in the Fall of 2014.