A fun interpretation of the classic Thai salad: Ground chicken is mixed with lemongrass, kaffir lime leaves, garlic, ginger, and shallot, and is then formed into patties. After being cooked, they are wrapped in lettuce leaves, then smothered in an amazing homemade peanut sauce. Burger toppings in the recipe include ripe mango slices, crispy fried shallots, and a shredded cabbage slaw dressed with cilantro, mint, and fresh lime juice. This is one of my family and my favorite summer recipes and is really awesome for barbecues. —Savory Love
For the larb burgers:
shallot, roughly chopped
kaffir lime leaves, sliced
stalk lemongrass, roughly chopped
1-inch piece ginger or galangal
boneless, skinless chicken thighs
green leaf lettuce
For the peanut sauce:
creamy peanut butter
palm sugar simple syrup
In This Recipe
In a large food processor, pulse the shallot, garlic, kaffir lime leaves, lemongrass, fish sauce, and ginger or galangal until minced, scraping the sides as needed.
Add chicken and process until the chicken is ground and the aromatics are evenly distributed. Set aside to rest.
In a small skillet, heat coconut milk, peanut butter, fish sauce, chile paste, and palm sugar simple syrup over low heat. Stir constantly until warmed through and it starts to thicken and eventually congeal.
Remove from heat. Gently stir in water until it becomes a smooth paste. Set aside.
Heat a large skillet to medium-high heat and coat with oil (or fire up your grill). Form 6 patties from the chicken mixture and cook until done they measure at an internal temperature of 160° F, about 5 to 7 minutes per side. After cooking, let the burgers rest for at least 5 minutes. (Alternatively, freeze the uncooked patties and then defrost however many you need for an easy weeknight dinner.)
Serve the burgers on top of one piece of green leaf lettuce with some peanut sauce drizzled over top. Other fixins I recommend include ripe mango, crispy fried shallots, or a fresh slaw.