Green Curry Chicken Burger (GCCB)

Time 2 hours
Yields Serves 2
Green Curry Chicken Burger (GCCB)
(Mel Melcon / Los Angeles Times)

Green curry paste


Using a mortar and pestle, pound the Thai and jalapeno chiles and the salt until the chiles are reduced to a thick paste. Add the minced lemongrass, galangal, lime rind and leaf, shallots, coriander root and garlic, pounding to a smooth paste. Set aside.


Pound the white peppercorns and coriander seeds until powdered, then add the turmeric and cumin powders, pounding until well-mixed.


Add back the wet ingredients to the mortar, and thoroughly combine the wet and dry. Add the shrimp paste, pounding again to form the curry paste.

Caramelized sweet peppers


In a heavy-bottom saucepan heated over medium heat, combine the olive oil, garlic and soy sauce and cook, stirring, for a few minutes. Stir in the peppers along with a few grinds of pepper, the 5-spice powder and half of the wine and cook, stirring frequently, until the wine begins to form a sauce. Add the rest of the wine and continue to cook, stirring frequently, until the wine reduces to a sauce-like consistency.

GCCB burger


In a large bowl, mix together the ground chicken, curry paste, basil, salt, bread crumbs and brown sugar until fully combined. Cover and refrigerate the chicken for at least 30 minutes .


Shortly before cooking the burgers, cook the eggs to over-easy in a skillet with a little olive oil. Set aside in a warm place.


Toast the buns: Brush the insides of the buns with a little olive oil and place on a hot skillet to “toast” to desired doneness.


Divide the chicken mixture into 4 patties roughly the same size as the bun. In a large lightly oiled skillet (or grill, if desired), cook the patties. Place a slice of Swiss cheese over each of two burgers, then top with a second burger. Place a slice of cheese over the remaining burgers. Lightly tent the burgers with foil to allow the cheese to melt.


To assemble the burgers, place a small handful of spinach on the bottom of each bun. Top each with a double burger and a mound of caramelized peppers. Finally, add an over-easy egg, and gently press the top bun over the egg to release the runny yolk.

This recipe requires the use of a mortar and pestle. Galangal, makrut lime rind and leaves, coriander root and shrimp paste are available at Thai markets and select Asian grocery stores. When handling hot chiles, wear protection (gloves and eyewear) to protect yourself from harmful oils.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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