Thai food is one of the few cuisines that fully embrace the peanut, which may explain why I like it so much. With a few fresh meats and vegetables, you can make a Thai curry in no-time. But today I take a slightly different approach to Thai food, incorporating other Asian flavors into this fusion creation. If you don’t have all the ingredients, I recommend exploring the international section of your grocery store. Otherwise, get creative with some substitutions.
20 oz lean ground turkey or chicken
1/3 cup chopped cilantro
3 Tbsp Thai chili paste (Maesri) or 2 Tbsp Thai curry paste
2 broccoli crowns, chopped
3 Tbsp Thai sweet chili sauce
3 Tbsp of prepared ginger dressing (or other asian-style dressing)
2 tsp low-sodium soy sauce
1 batch of Fast Peanut Sauce, prepared using only 1/2 cup of milk
5 hamburger buns
Roasted peanuts, to garnish
1. Mix together the ground turkey, 1/4 cup of the cilantro and the chilli paste. Form into 5 patties and cook on a preheated grill or skillet for 3-5 minutes per side or until fully cooked.
2. Meanwhile, steam the broccoli in a steamer pot or in the microwave until tender but still firm. Make 20 very thin slices of cucumber and place them aside. Chop the rest of the cucumber into bite-sized pieces. In a medium-sized bowl, mix together the sweet chili sauce, ginger dressing and soy sauce. Add the cooked broccoli and raw cucumber. Serve hot or cold.
3. Toast the buns, if desired, and spread peanut sauce onto each side. Place the cooked burgers on the bun, followed by the cucumber slices, remaining cilantro and chopped peanuts.