Step

• 1

  For the Papaya Slaw: In a medium bowl, combine the shredded papaya, onion, 3 Tbsp of the lime juice, fish sauce and the brown sugar. Cover and refrigerate until ready to use, up to 3 hours.

• 2

  In a large bowl, stir together the ground chicken, breadcrumbs, coconut cream, cilantro, garlic, ginger, salt, pepper, cumin, lime zest, and remaining 2 tsp lime juice until thoroughly combined. Refrigerate for 20 minutes. If the mixture seems too wet or dry adjust with breadcrumbs or coconut milk until it stays together.

• 3

  Meanwhile, in a small bowl, stir together the mayonnaise and curry powder. Set aside.

• 4

  When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes.

  500 ˚F / 260 ˚C

  00:15

• 5

  Using your hands, form the chicken mixture into four equal patties.

• 6

  Brush each burger with the vegetable oil on both sides. Cook for 4-5 minutes per side, or until the burgers reach 165℉ internally. Remove from the grill and allow to rest for a few minutes before serving.

  500 ˚F / 260 ˚C

  165 ˚F / 74 ˚C

  00:10

• 7

  Place each burger on a leaf of lettuce then top with curry mayonnaise and pickled papaya slaw. Top with a second lettuce leaf and serve.

• 8

  Alternatively, use regular hamburger buns and pile high with the burgers, curry mayonnaise and papaya slaw. Enjoy!