Servings: Makes 3 burgers
For Thai Cucumber Slaw::
1 cucumber, seeded and cut into long thin ribbons
1/2 carrot, cut into long skinny ribbons
1/4 cup fresh mint leaves
3 tablespoons rice wine vinegar
Juice of 1 lime
1/2 teaspoon chile flakes
1 1/2 teaspoons sugar
For Creamy Thai Sauce:
2 tablespoons mayonnaise
6 tablespoons coconut milk
Zest and juice of 1 lime
1 teaspoon Sambal or Thai chili sauce
1 pound ground chicken thighs
1 tablespoon ground ginger
1 tablespoon minced garlic
2 green onions, thinly sliced
1 tablespoon soy sauce
1 tablespoon coconut milk
1 teaspoon salt
1 1/2 teaspoon pepper
3 slices Wisconsin Havarti Cheese
3 sesame seed buns
Thai Cucumber Slaw: In medium bowl, combine cucumbers and carrots. In separate small bowl, mix rice wine vinegar, lime juice, chile flakes and sugar. Add to cucumber and carrots. Toss to coat. Refrigerate for 30 minutes for flavors to combine.
Creamy Thai Sauce: Combine all ingredients in small bowl. Set aside.
For burgers: Bring grill to medium-high heat. In large bowl, gently combine chicken, ginger, garlic, green onion, soy sauce, coconut milk, salt and pepper. Gently mix.
Divide mixture into thirds. Roll each third into a ball and flatten into disc shape. Indent top of each burger patty with your thumb. Meat mixture will be loose, so handle gently.
Grill burgers, turning once. Add 1 slice Havarti to each patty. Grill until internal temperature reaches 160°F. Heat buns for 20 seconds each side or until lightly toasted.
Top buns with Creamy Thai Sauce, burger patties and Thai Cucumber Slaw and serve.