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Thai Chicken Burgers

(2)
  2 reviews
  • 20 min prep time
  • 30 min total time
  • 7 ingredients
  • 8 servings
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Make a grand burger, Thai style with a spicy peanut butter sauce and lots of crunchy greens.

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

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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
500
Calories from Fat
270
% Daily Value
Total Fat
30g
45%
Saturated Fat
7g
37%
Trans Fat
0g
0%
Cholesterol
50mg
16%
Sodium
1060mg
44%
Total Carbohydrate
36g
12%
Dietary Fiber
3g
12%
Sugars
1g
1%
Protein
22g
22%
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
8%
8%
Calcium
2%
2%
Iron
15%
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 Choice
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
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