by Heidi of FoodieCrush
Nothing takes burgers to the next level faster than the phrase, “Would you like cheese on that?” Monterey Jack, Cheddar, Mozzarella, Provolone – the list goes on and on. Topping quarter pounders with cheesy melted goodness somehow makes a simple meat between two buns an elevated dining option for the masses.
Quick to prepare and easy on the budget, burgers are essential summer fare and always a perfect option for an impromptu grill-out with family or friends. Mix things up with different meats and creative toppings.
These Thai Chicken Cheeseburgers are packed with flavor. The chicken burgers get a kick from ginger, soy sauce and coconut milk. They’re topped with Wisconsin Havarti, Creamy Thai Sauce and Thai Cucumber Slaw.
Get more burger tips and recipes from Heidi at EatWisconsinCheese.com.
by Heidi of Foodie Crush
Makes 3 Cheeseburgers
1 pound ground chicken thighs
1 tablespoon ground ginger
1 tablespoon minced garlic
2 green onions, thinly sliced
1 tablespoon soy sauce
1 tablespoon coconut milk
1 teaspoon salt
1 1/2 teaspoon pepper
3 slices Wisconsin Havarti Cheese
3 sesame seed buns
Creamy Thai Sauce
2 tablespoons mayonnaise
6 tablespoons coconut milk
1 lime, zested and juiced
1 teaspoon Sambal or Thai chili sauce
Thai Cucumber Slaw
1 cucumber, seeded and cut into long skinny ribbons
1/2 carrot, cut into long skinny ribbons
1/4 cup fresh mint leaves
3 tablespoons rice wine vinegar
1 lime, juiced
1/2 teaspoon chile flakes
1 1/2 teaspoons sugar
Bring grill to medium-high heat. In large bowl, gently combine chicken,, ginger, garlic, green onion, soy sauce, coconut milk, salt and pepper. Gently mix.
Divide mixture into thirds. Roll each third into a ball and flatten into disc shape. Indent top of each burger patty with your finger or thumb. Meat mixture will be loose, so handle gently.
Prepare Creamy Thai Sauce. Combine all ingredients in small bowl. Set aside.
Prepared Thai Cucumber Slaw. In medium bowl, combine cucumbers and carrots. In separate small bowl, mix rice wine vinegar, lime juice, chile flakes and sugar. Add to cucumber and carrots. Toss to coat. Refrigerate for 30 minutes for flavors to combine.
Grill burgers, turning once. Add 1 slice Havarti to each patty. Grill until internal temperature reaches 160°F. Heat buns for 20 seconds each side or until lightly toasted.
Top buns with Creamy Thai Sauce, burger patties and Thai Cucumber Slaw and serve.