Pad Thai Chicken Burger

• 3/4 cup coconut milk
• 1 tablespoon tamarind
• 3 tablespoons sugar
• 2 tablespoons peanut butter
• 2 teaspoons fish sauce
• 1 tablespoon red curry paste
• 1 1/2 pounds ground chicken
• 1 tablespoon fish sauce
• 3 cloves garlic, chopped
• 2 shallots, diced
• 3 teaspoons tamarind
• 2 tablespoons chopped garlic chives
• 2 teaspoons salt
• 6 sesame seed buns
• Chinese or napa cabbage
• Bean Sprouts

1. Heat outdoor grill to medium-high or indoor grill to 325 degrees F.
2. Peanut sauce: Place coconut milk in saucepan and bring to a near boil (but not boiling).
3. Add remaining ingredients.
4. Simmer until well blended.
5. Mix chicken, fish sauce, garlic, shallots, sugar, tamarind, garlic chives, and salt in a bowl.
6. Shape into 4 patties.
7. Grill burgers approximately 4 to 5 minutes on each side or until juices run clear when pierced.
8. Place each burger on a sesame seed bun with Chinese cabbage and bean sprouts.
9. Spread peanut sauce on the bun and serve.

coconut milk, tamarind, sugar, peanut butter, fish sauce, red curry, ground chicken, fish sauce, garlic, shallots, tamarind, garlic chives, salt, sesame seed buns, chinese, sprouts

Taken from www.foodnetwork.com/recipes/pad-thai-chicken-burger.html (may not work)