Editor’s Note: To read our recent interview with Stacie Billis, click HERE!
I have a soft spot for recipes that gently introduce selective eaters to global flavors. They’re usually familiar in some way—burgers, meatballs, some form of noodle or pasta—and lightly flavored. They’re just barely new, but with enough of a twist to make eaters curious for more. These burgers are like that. To make this extra fast, I often use pre-shredded carrots from the store. Start by making them and in the 20 minutes that it takes for them to soak up plenty of flavor, you’ll be able to prep and cook the burgers. If you have an extra 10 minutes, you can also whip up a side of 12-Minute Salt and Pepper String Beans to have a complete meal in half an hour.
Ingredients (for the carrots)
3 tbsp rice vinegar
2 tbsp Asian fish sauce
2 tbsp freshly squeezed lime juice (from about 1 juicy lime)
2 tbsp granulated sugar
2 tbsp chopped fresh cilantro
1 tbsp chopped fresh mint
Heavy sprinkle of salt
1.5 cups shredded carrots
Ingredients (for the burgers)
1 lb ground chicken (dark meat preferable)
1⁄4 cup chopped scallions
1⁄4 cup chopped fresh cilantro
2 tbsp Thai sweet chili sauce
2 tsp Asian fish sauce
1 tsp chopped garlic (from about 1 clove)
Burger buns, potato rolls preferable
Mayonnaise, for topping (optional)
Sriracha or other similar hot sauce, for topping (optional)
Instructions
1. 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.
2. 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.
3. Portion the burgers—you can divide the meat into four quarter-lb 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, 5-7 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.
Make It Easier for everyone at the table:
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.
Excerpted from Make It Easy: 120 Mix-and-Match Recipes to Cook from Scratch—with Smart Store-Bought Shortcuts When You Need Them (Da Capo Lifelong Books, 2016).
Stacie Billis is the managing editor for Cool Mom Eats, the author of the cookbook Make It Easy, and the blog One Hungry Mama.
