Thai-Style Chicken Burgers -- Simple & Flavorful

This evening I made Thai-Style Chicken Burgers for dinner. I had a package of ground chicken breast in the fridge that needed to be used and wanted to make something a little bit different. The little jar of red curry paste caught my eye sitting beside the condiments in the door of the fridge. So, I grabbed that along with my green spring onions a small carrot (for a little natural sweetness), the Tamari sauce and mixed everything together. My burgers were a little moist and I wanted to make sure they stayed together as they cooked, so I added 1 tablespoon of peanut flour (its super fine like cornstarch) to stay with the "Thai theme". I cooked them in some coconut oil until golden brown. In a separate skillet, I sauteed some fresh sliced mushrooms in a little butter to top my burger. They turned out delicious and were juicy, even with using lean ground chicken breast. The nice part about using ground chicken breast is you don't get a lot of shrinkage and your burgers stay pretty close to the same size they were before cooking. I snapped a few photos below as well as the recipe. Enjoy!

Thai-Style Chicken Burgers

Ingredients:

1 pound ground chicken (I used ground chicken breast)
2 teaspoons red curry paste, or to taste
3 green spring onions, thinly sliced
2 tablespoons grated carrots
2 to 3 teaspoons Tamari sauce
1 tablespoon peanut flour, optional
1 to 2 tablespoons coconut oil

Directions:

In a medium bowl, combine chicken, curry paste, onions, carrots, Tamari and optional peanut flour. Mix together well. Form into 3 or 4 patties with hands moistened with water to prevent from sticking. Heat coconut oil in a large non-stick skillet over medium-high heat until hot. Place burgers in skillet and cook about 5 to 6 minutes per side until golden brown and juices run clear when lightly pressed with a spatula (cover skillet to reduce cooking time, if desired).

*Note: If desired, this recipe can also be used to make meatballs.