I was inspired to make these Paleo Thai Chicken Burgers by trying to create an at-home spin on one of my favourite Thai dishes, chicken satay. I used white meat chicken, and the burgers stayed very moist with the satay sauce mixed in but if you prefer the flavour of dark meat, go for it. Pre-ground chicken can be challenging to find, but most stores with a butcher counter will grind chicken by request. If all else fails, these burgers are also delicious with turkey.
Using cashew butter instead of peanut butter and coconut aminos instead of soy sauce, this Paleo Thai Chicken Burgers recipe hits notes of Asian-inspired flavours while remaining paleo.
Easy Paleo Thai Chicken Burgers
- ½ cup cashew butter unsalted
- ½ teaspoon red pepper flakes
- 1 clove garlic finely minced
- 2 tablespoons coconut aminos
- 2 teaspoons ginger grated
- 1 ⅓ pound ground chicken
- 1 medium carrot
- ½ medium cucumber
- 1 tablespoon fresh cilantro minced
- 1 teaspoon lime juice
- ⅛ teaspoon salt
- 8 leaves lettuce rinsed and dried
- Preheat grill or grill pan to medium heat.
- Whisk cashew butter, red pepper flakes, garlic, coconut aminos and ginger together. Remove ⅓ of the mixture and set aside. Gently fold ground chicken into the remaining ⅔ of the cashew sauce.
- Form chicken mixture into 4 burger patties and grill until cooked through thoroughly, about 6 to 7 minutes per side.
- While the patties are cooking, use a vegetable peeler to make long, thin strips of the carrot and cucumber. Place in a small mixing bowl, add minced cilantro, lime juice, and salt, and then mix to combine.
- Once the burgers are cooked through, set on a plate to rest for 5 minutes, assemble burgers by spreading some of the remaining cashew sauce on each patty, evenly dividing the cucumber carrot salad between each one, and wrapping each burger in lettuce leaves.