(updated March 9, 2017) // by Phoebe Lapine // 31 comments
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Burger buns are one of the things that I have yet to find a decent gluten-free replacement for. And while I’ve had no qualms about asking several airport Quiznos employees to send a sandwich through the toaster on my bread, it’s slightly less appropriate to request that a $26 Black Label Burger at Minetta Tavern be served to you on your own amaranth-millet-oat bun. But that’s ok, because unfortunately most of the bun options out there are so dry, they make the dead cow you put on them would roll in its grave.
My only solution at restaurants is to ask for two extra large lettuce leaves on the side In & Out protein style. This is not such a bad way to eat a burger, taste wise. But it does make for a bit of a mess if the burger at hand is very very good. My friend Adam, who was a self-proclaimed burger connoisseur before he moved to San Francisco and converted to burritos, used to say that the sign of a good burger is whether or not the juices manage to dribble all the way down your arm to your elbow. If you’re enjoying one of these burgers without the added padding of a bun to soak up some of the juices, you might just ruin your pants in addition to your shirt. But it will probably be worth it.
Due to the bun issue, I haven’t dedicated nearly enough real estate to burgers on this site. But I’d like to remedy that.
One of my favorite dishes to make a few years ago, when I first got into the blogging game, was ginger salmon burgers. I wasn’t gluten-free yet, but I still served them bun-less and without any breadcrumbs mixed in. I’m a big believer in a really wet patty mixture (you won’t get to elbow territory otherwise). And when I’m not dealing with regular ground beef (which calls for being a purist), I love adding loads of delicious herbs and veg.
These Thai chicken burgers are similar to the original ginger salmon version. But this time I’ve added even more flavor by way of my favorite Thai condiment, fish sauce. Even though the meat is chicken, the end result, with all the bright funky flavors, tastes similar to the Thai fish cakes you get on the streets of Bangkok. Because of this, these burgers were made to be eaten inside a lettuce wrap.
As my friends who witnessed me take down half a pig’s face inside a piece of lettuce last weekend can attest, it’s hard not look like a total mess when eating this type of thing. But if there’s ever a time to eat like a pig, it’s Super Bowl weekend. And at least without the bun, you can feel like less of a pig while doing so.
Eat up!
Xo
Phoebe
Thai Chicken Burgers with Sriracha Mayo
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If you own a food processor, you can mince the garlic, ginger, shallot, serrano, and cilantro together by pulsing it until finely chopped.
Prep Time 10 minutes minutes
Cook Time 10 minutes minutes
Total Time 20 minutes minutes
Servings 4
Author Phoebe Lapine
Ingredients
- 2 garlic cloves minced
- 1 small shallot minced
- 1- inch fresh ginger peeled and minced
- 1 serrano pepper ribs and seeds removed, minced
- 2 tablespoons finely chopped cilantro
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 tablespoon honey mustard (or 2 teaspoons Dijon + 1 teaspoon honey)
- 1/2 teaspoon sea salt
- 1 pound ground chicken (preferably dark meat)
- Vegetable oil
- Bibb lettuce leaves for serving
- Sriracha mayo
Instructions
In a large mixing bowl, stir together the garlic, shallots, ginger, serrano, cilantro, fish sauce, lime juice, mustard and salt. Add the chicken and mix with your hands until the vegetable mixture is incorporated, but the chicken is still coarsely combined. Form into 6 even patties, 2-inches thick, and set aside on a plate.
Heat a thin layer of oil in a large nonstick skillet. Cook the burgers over medium-high heat until nicely browned and cooked through, about 4 minutes per side. Remove to a plate to rest for 5 minutes.
Serve the chicken burgers in lettuce leaves or on toasted buns and top with a dollop of sriracha mayo. Garnish with fresh cilantro and serve the remaining mayo on the side.
Nutrition
Serving: 4g
If you make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!
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Comments
Frankie says Thanks, now I know what to make for dinner! though I’ll probably leave out the fish sauce. The lettuce is a great add.
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- Phoebe Lapine says
Don’t leave it out! It’s the best part 🙂
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- Erin says
Wow, these are brilliant! Yes, truly balance. And naturally gluten-free. Thanks for sharing!
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- Phoebe Lapine says
Thanks Erin! Naturally gluten-free indeed. I hate it when restaurants put breadcrumbs in their non-beef burgers. xo
See AlsoClassic Wedge Salad RecipeReply
- Katie @ Dishin & Dishes says
I agree with Phoebe! DON’T leave out the fish sauce – it’s a necessary smelly evil with Thai food! Phoebe – these are SUCH a brilliant idea! Love Thai food and must try!
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- Phoebe Lapine says
Thanks Katie!! Enjoy all that funky goodness 🙂 Have you had those fish cakes I’m talking about? I can’t remember their Thai name. On my list to make those from scratch.
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- Steph says
I cannot wait to try my hand at these, Phoebe! They look so delicious and aromatic.
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- Carin says
Pinned!
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- Jeanette | Jeanette's Healthy Living says
Phoebe – I love Thai flavors and I absolutely adore fish sauce – love how you’ve served these on lettuce wraps!
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- Frankie says
OK I made these with fish sauce but I hated the stink so much I cut the amount in half. Sue me. They were still terminally delicious.
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- Mirakol S. says
I’ve pinned and have been eyeing this recipe for a while. I bought ground turkey instead–more readily available. And I will be making these tonight as part of my weekly meal prep. I finally got some fish sauce! A couple of your recipes (namely this one and the peanut sauce on the BGSK website) call for it and I’ve wanted to try it. I’m glad I got it seeing as it’s an integral part of the recipe. Thanks for sharing your noms! 🙂
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- Phoebe Lapine says
Thanks Mirakol! It’s great to see you around these parts. Let me know how the burgers turn out! xo
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- Mirakol S. says
OH. MY. GOSH. SOOOOO GOOD! Thanks for sharing this! I think next time, I’ll skip the sea salt completely to lend a less salty burger. SO DANG GOOD! 🙂
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- Mirakol S. says
I ate it with a bunch of blanched haricot vert.
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- Phoebe Lapine says
Awesome!! I’m so glad!!
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- Julie says
These were soooo good! Thanks for the inspiration.
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- Nina says
OMG these are my favorite!!! They smell so good cooking that the kids come running in the kitchen. I intentionally make them seem unappetizing to children by referring to them as “turkey burgers (obviously I use turkey) with fish sauce” and they say “no thanks.” More for me!! This is a great make-ahead. I cook a few of these bad boys up and I’m set for lunch for a few days!!! Thanks for this. I look forward to this meal.
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- Phoebe Lapine says
Nina – I’m so thrilled to hear you like the burgers enough to hoard them from your children!! If I had some, I’d do the same. Cheers. xo
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