The Recipe to Invite Two Spicy Chicks to Your Tailgate Party this Weekend

Burgers 2 Ways

Burgers are always fun for a weekend meal—whether it’s tailgating, watching the

game or simply hanging out with friends and family.

Vegetarians and meat eaters alike will love these recipes for Spicy Peanut Burgers!

One uses chickpeas and Sriracha while the other uses chicken and Thai Chile Paste — talk about two spicy chicks!

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1. Spicy Peanut Chicken Burgers

Prep: 20 minutes | Cook: 8‐10 minutes | Yield: 4 servings

The spiciness in this juicy chicken burger comes from the Thai Chile paste and a

sweet, creamy sauce balances the flavors nicely. Make your own ground chicken by

grinding lean chicken breasts in the food processor.


  • 2 tbsps all‐natural peanut butter
  • 2 tsps low‐sodium soy sauce (or gluten free Tamari)
  • 1 1⁄2 tsps dark sesame oil
  • 1 tsp water
  • 1 tsp rice vinegar
  • 1 garlic clove, minced

Combine all ingredients in a small bowl, stirring with a whisk until smooth.


  • 1⁄2 cup finely chopped green onions
  • 1 tbsp chile paste with garlic
  • 2 tsps grated peeled fresh ginger
  • 2 tsps low‐sodium soy sauce (or gluten free Tamari)
  • 1⁄4 tsp salt
  • 1 lb. skinless, boneless chicken breast, chopped
  • Cooking Spray


  • Ezekiel Buns, Gluten free buns, or lettuce cups
  • Fresh zesty sprouts

1. Prepare the grill.

2. Place green onion and the next 5 ingredients in a food processor; process until coarsely ground.

3. Divide into 4 equal portions, shaping each into a 1⁄2 inch thick patty.

4. Place patties on a grill rack coated with cooking spray

5. Grill 4 minutes per side or until done. Remove from grill and cover with foil to allow juices to redistribute.

6. Option to toast your bun — then spread 1 tbsp of sauce and 1⁄4 cup of sprouts over one side. Add the burger and top with other half of bun.

chicken burger

2. Chickpea Spinach Burgers

Prep: 20 minutes | Cook: 8‐10 minutes | Yield: 6 burgers

These are a quick way to create rich and creamy burgers that are hearty enough to stand alone. Boost the spiciness with extra cumin or hot sauce!

  • 1 medium onion, minced
  • 3 cloves garlic, crushed
  • 1 cup chickpeas
  • 3 cup packed spinach leaves
  • 1 carrot, grated
  • 2 tbsp low‐sodium soy sauce (or gluten free Tamari)
  • 1 tsp cumin
  • 2 tbsp all‐natural peanut butter
  • 1 tbsp nutritional yeast
  • 1 tsp Sriracha hot sauce
  • 1/2 cup chickpea flour

1. Over medium heat in a large pan cook onion until soft and translucent then add the garlic. Cook for 1 minute.

2. Add chickpeas, spinach, and carrot. Cook until spinach is fully wilted and carrot is softened. Cook off as much liquid as possible.

3. Transfer to a mixing bowl. Add soy sauce, cumin, peanut butter, nutritional yeast, hot sauce, and chickpea flour. Incorporate well, mashing the chickpeas a bit. Allow the mixture to cool.

4. Separate into 6 equal portions, ~ 1/3 cup, to form thick patties.

5. Heat 2 teaspoons oil in a pan and lightly pan fry over medium heat until browned on both sides.

Chickpea Burger

You really can’t go wrong with these 2 Spicy Chicks! So go ahead, invite your friends and family over to delight in these crowd pleasers this weekend!

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