Coconut Basil Chicken Burgers with Thai Peanut Pesto

Ingredients

Contains: wheat, peanut (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 tablespoon fresh lime juice
• 1 teaspoon sugar
• 1 Asian pear, peeled and cut into thin matchsticks
• 1 medium carrot, peeled and cut into thin matchsticks
• 1/2 cup roasted and salted peanuts
• 1/2 cup fresh basil leaves
• 1/4 cup fresh cilantro leaves
• 2 tablespoons unsweetened shredded coconut
• 2 tablespoons roasted peanut oil
• 1/4 teaspoon sea salt
• 1/3 cup quartered cherry tomatoes
• 1 (14-ounce) can unsweetened coconut milk
• 1 lime, zest grated
• 1 tablespoon fresh lime juice
• 1 teaspoon Thai red curry paste
• 2 pounds coarsely ground chicken thighs
• 1/2 cup chopped fresh basil leaves
• 1/2 cup panko (Japanese bread crumbs)
• 2 teaspoons sea salt
• Vegetable oil, for brushing on the grill rack
• 6 seeded hamburger buns, split

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Toast the shredded coconut in a dry skillet over medium heat, stirring, until golden, about 2 minutes, then set aside.

2. Toss the pear and carrot matchsticks with one tablespoon of the lime juice, the sugar and a pinch of the sea salt. Set aside to soften slightly.

3. Blend the peanuts, whole basil leaves, cilantro, the second tablespoon of lime juice, peanut oil, curry paste and a splash of coconut milk into a coarse pesto, adding more coconut milk only if needed to loosen it.

4. In a large bowl, mix the ground chicken with the panko, chopped basil, lime zest, the remaining sea salt and the remaining coconut milk until just combined. Do not overwork it.

5. Shape the mixture into six patties about 3/4 inch thick and press a shallow dent in the center of each. Chill for 30 minutes.

6. Heat the grill to medium-high and brush the grate with vegetable oil. Grill the patties about 4 minutes per side, until an instant-read thermometer reads 165°F (74°C) in the thickest part.

7. Grill the bun halves cut side down for about 1 minute, until lightly toasted.

8. Spread pesto on the bottom buns, add a burger, then top with cherry tomatoes, the pear and carrot slaw and toasted coconut. Close with the top buns and serve.