We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Bake-Off® Contest 46, 2013
Downers Grove, Illinois

Thai Chicken Burgers

Make a grand burger, Thai style with a spicy peanut butter sauce and lots of crunchy greens.

(2)
(2)
Save and Share
  • prep time 20 min
  • total time 30 min
  • ingredients 7
  • servings 8
 

Ingredients

1
can Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (8 ct)
1
cup fresh bean sprouts
2/3
cup sliced green onions
1 1/2
lbs ground chicken
1
cup Jif® Extra Crunchy Peanut Butter
4 1/2
teaspoons hot chili sauce
1 1/2
cups shredded Chinese (napa) cabbage

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Bake biscuits as directed on can; keep warm.
  • 2 Meanwhile, finely chop 1/2 cup of the bean sprouts; place in large bowl. Add 1/3 cup of the green onions, ground chicken, 1 teaspoon salt and 1/2 teaspoon pepper; mix well. Shape mixture into 8 patties, 3 1/2 inches in diameter.
  • 3 In 12-inch nonstick skillet, cook patties over medium-high heat 5 to 7 minutes, turning once, until thermometer inserted in center of patties reads 165°F.
  • 4 In 1-quart saucepan, mix 1/2 cup water and remaining 1/2 cup bean sprouts. Bring to a boil; lower heat, simmer 2 minutes or until sprouts are thoroughly cooked and no longer crisp. Stir in peanut butter and hot chili sauce; cook over medium-low heat, stirring constantly, until thoroughly heated. Remove from heat. Stir in remaining 1/3 cup green onions.
  • 5 Split biscuits; place burgers on bottom of each biscuit. Spoon 2 tablespoons peanut butter mixture over burgers; top with cabbage and biscuit tops. Serve with remaining peanut butter mixture. Garnish with green onions, if desired.
  • 1 Heat oven to 350°F. Bake biscuits as directed on can; keep warm.
  • 2 Meanwhile, finely chop 1/2 cup of the bean sprouts; place in large bowl. Add 1/3 cup of the green onions, ground chicken, 1 teaspoon salt and 1/2 teaspoon pepper; mix well. Shape mixture into 8 patties, 3 1/2 inches in diameter.
  • 3 In 12-inch nonstick skillet, cook patties over medium-high heat 5 to 7 minutes, turning once, until thermometer inserted in center of patties reads 165°F.
  • 4 In 1-quart saucepan, mix 1/2 cup water and remaining 1/2 cup bean sprouts. Bring to a boil; lower heat, simmer 2 minutes or until sprouts are thoroughly cooked and no longer crisp. Stir in peanut butter and hot chili sauce; cook over medium-low heat, stirring constantly, until thoroughly heated. Remove from heat. Stir in remaining 1/3 cup green onions.
  • 5 Split biscuits; place burgers on bottom of each biscuit. Spoon 2 tablespoons peanut butter mixture over burgers; top with cabbage and biscuit tops. Serve with remaining peanut butter mixture. Garnish with green onions, if desired.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
500
(
Calories from Fat
270),
% Daily Value
Total Fat
30g
30%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
50mg
50%;
Sodium
1060mg
1060%;
Total Carbohydrate
36g
36%
(Dietary Fiber
3g
3%
  Sugars
1g
1%
),
Protein
22g
22%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
8%;
Calcium
2%;
Iron
15%;
Exchanges:
0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Jif and Simply Jif are trademarks of The J.M. Smucker Company