Green Curry Chicken Burger

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Green Curry Chicken Burger
Chicken legs, boneless 4 each
Green curry mayonnaise 3 tbsp
Buttermilk 1 cup
Thai Kitchen Green Curry Paste 4 tbsp
All-purpose flour 1/4 cup
Club House Sea Salt, French Mediterranean 1/2 tsp
Club House Pepper, Black Ground 1/2 tsp
Green Curry Chicken Burger Buns
Burger buns 4 each
cubes Butter 2
Tomato, sliced 1 each
Arugula 1 cup
Cheese slices 4 each
Sriracha Fries
Potato, sliced 4 each
Club House Sriracha & Lime 1 tbsp
Club House Onion Powder 1/4 tbsp
Club House Garlic Powder 1/4 tbsp
Parmesan cheese powder 1/4 tbsp
Cheddar cheese 1 tbsp
Mozzarella Cheese 1 tbsp


This recipe was created for Club House for Chefs by the culinary students of George Brown College in Toronto.

For the Green Curry Chicken Burger: Mix the buttermilk, Thai Kitchen Green Curry Paste, Club House Sea Salt, French Mediterranean and Club House Black Pepper, Ground. Marinate the chicken legs. Sprinkle all-purpose flour on chicken legs. Fry chicken legs in deep fryer at 350 degrees Fahrenheit for 8 minutes.

For the Green Curry Chicken Burger Buns: Spread the melted butter on the inside of the buns and bake in the oven until golden brown.

For the Sriracha Fries: Cut potato and wash. Combine Club House Sriracha and Lime Seasoning, Club House Garlic Powder and Club House Garlic Powder. Grind all cheese. Blanch potato in deep fryer at 300 degrees Fahrenheit and then fry. Sprinkle with mixture and reserve.

For Serving: Place burger on bun and top with cheese, arugula and tomato. Pair with sriracha fries and serve.

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