The flavors in this recipe are quintessentially Thai, but mild enough that my kids love them—even my picky eater. For him, I skip the carrots and serve the burger plain on a roll. For the big one, who’s more adventurous, I add the tangy quick-pickled carrots. The grownups get the burger, carrots, and mayo with sriracha swirled in for spice.
- For the Carrots:
- 3 tablespoons rice vinegar
- 2 tablespoons fish sauce
- 2 tablespoons lime juice (fresh; from about 1 juicy lime)
- 2 tablespoons sugar
- 2 tablespoons cilantro (fresh, chopped)
- 1 tablespoon mint (fresh, chopped)
- salt to taste
- 1 1/2 cups carrots (shredded)
- For the Burgers:
- 1 pound ground chicken (dark meat preferable)
- 1/4 cup scallions (chopped)
- 1/4 cup cilantro (fresh, chopped)
- 2 tablespoons Thai sweet chili sauce
- 2 teaspoons fish sauce
- 1 teaspoon garlic (chopped)
- 4 buns (potato rolls preferable)
- Optional: sriracha mayonnaise for topping, Sriracha or other similar hot sauce for topping
To prepare the carrots: In a medium-size bowl, whisk together all the ingredients, except the carrots, until the sugar and salt dissolve. Add the carrots, mixing to coat well, and allow to sit for at least 20 minutes or as long as overnight. Drain the liquid before serving.
To make the burgers: preheat a grill, grill pan, or broiler. Place all the ingredients in a medium- size bowl and, using your hands, a silicone spatula, or a wooden spoon, mix to combine well.
Portion the burgers. You can divide the meat into four quarter-pound burgers or make the grown-up burgers slightly larger and the kid burgers slightly smaller—and cook over medium-high heat until cooked all the way through, 5 to 7 minutes per side, though the exact cooking time will vary depending on thickness. Serve on a roll with the quick-pickled carrots on top and mayonnaise mixed with sriracha to taste.
Stacie Billis is a food writer and the author of cookbook "Make it Easy: 120 Mix-and-Match Recipes to Cook from Scratch—With Smart Store-Bought Shortcuts When You Need Them." This recipe is taken from her cookbook and reprinted with permission from Da Capo.