Pad Thai Chicken Burgers

For this week’s recipe, I had to use black and white rice, rice paper, and rice noodles. Initially I was at a loss of what to do with three ingredients that are so drastically different despite all being rice. Rice is one of those ingredients that has a very large array of applications and uses. It is also an ingredient that spans a diverse food culture as it can be found in Italian, American, Asian, Spanish, and Greek cuisines. From all the different types of rice to the different forms and uses in cuisine, the possibilities of what you can make are endless. However, when I researched recipes for each different ingredient I got very specifically different recipes. The rice noodles were almost exclusively used for pad thai, curries, stir fry, things of that matter. The rice paper was used mostly for spring rolls and the black and white rice, well that has numerous applications. The problem I had was trying to figure out how to bring 3 diverse ingredients together into a single recipe.

After researching recipes and getting results that concluded in the same things time after time, I finally had an epiphany. An idea popped into my head that would utilize all 3 ingredients in a single recipe that would mean enjoyment of all 3 with each bite. The trickiest part of this challenge was finding a way to combine 3 carb sources without carb overload and too much of the same texture. I also needed to be able to incorporate a lean protein source and substantial dose of veggies to make for a complete meal. My final product: Pad Thai Chicken Burgers which I served with a side of crispy brussel sprouts, courtesy of Run Fast Eat Slow.

Chicken Burger

I came up with a bun made from the black and white rice wrapped in spring roll wrappers and toasted under the broiler in the oven. I sandwiched a flavorful baked chicken burger in between and topped it with rice noodles drenched in a spicy thai peanut sauce. Then for an added textural component I topped the burger with chopped peanuts and chopped kale. To satisfy my obsession with avocado I added a few slices before capping it off with the final rice bun. Pairing it with crispy Brussel sprouts was my healthy substitution for fries, the normally burger accompaniment.

If you like the sound of this recipe head over to @progressive_nectar for a change to win a prize! Here is how to enter:

1.       Go to @progressive_nectar on Instagram and follow.

2.       Find my photo “like” and comment on it.

3.       If I win the recipe competition Progressive Nectar will randomly pick one of the commenters on my post & reward them with a prize too!

Thanks for reading now enjoy!

Pad Thai Chicken Burgers

Pad Thai Chicken Burger



  • 1 1/4 cup of black and white rice
  • 1.5 tsp olive oil
  • Pinch of salt
  • 2 1/2 cups of water
  • 2 tbsp coconut sugar + 1 tsp
  • 2 tbsp rice vinegar + 1 tsp
  • 1 tbsp toasted sesame oil
  • 16 circular rice paper sheets


  • 1 lb ground chicken
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tsp garlic powder
  • 1/4 cup minced green onion
  • 1 minced jalapeno
  • 1/2 cup bread crumbs
  • 1 egg


  • 1/4 cup rice noodles
  • Thai peanut sauce (click for recipe!)
  • Chopped peanuts
  • Chopped kale
  • Bean sprouts 
  • Sliced avocado (optional)


  1. Heat the olive oil in a medium saucepan. Add the  rice and pinch of salt and stir. Let the rice toast about 3-4 minutes over medium heat. Stir occasionally.
  2. Add the water to the rice and bring to a boil. Once the water begins to boil reduce the heat to low and cover with a lid. Let cook for about 30 minutes. Once fully cooked remove from heat.
  3. Begin making your buns. Add the coconut sugar, rice vinegar, sesame oil, and another pinch of salt to your rice and stir together. Prepare pan by placing a cooling rack on a cookie sheet and spraying with oil. Turn the oven on broil.
  4. Get a medium sized bowl and fill with warm water. Dip a sheet of rice paper in the water for 5 seconds. Remove from the water and place flat on a plate. Put about a half cup of rice in the middle of the rice paper sheet. Form into a circular disc packed together and fold up edges of rice paper. 
  5. Place another sheet of rice paper in the water for 7 seconds. Lift rice patty off the plate and place the second sheet of rice paper down. Place rice patty on top with uncovered side down. Fold edges up to finish patty. Place on prepared pan.
  6. Brush oil on either side of each patty and place in middle rack of oven. Let broil 5-10 min on each side. Pay close attention to make sure they don’t burn. Once done remove from oven and let cool on rack. 
  7. Preheat Oven to 400 degrees and begin making your chicken patties. Combine all of the ingredients in a bowl and combine with your hands. Carefully work the ingredients together until just combined. Don’t overwork the meat or it will become tough when cooked. Divide into 4 burgers and place on a cookie sheet lined with aluminum foil. Put the chicken burgers in the preheated oven and bake for 25-30 min. 
  8. Meanwhile bring a medium sized pot of water to a boil. Once it comes to a boil remove it from the heat and add your rice noodles. Let the rice noodles sit in the water for about 7-10 minutes or until done. Taste test for doneness. When the noodles are done strain, put in sauce pan over low heat and pour on desired amount of thai peanut sauce. Keep warm, careful not to let it burn. When burgers are done, remove from oven.
  9. When ready to assemble place a bun on a plate, top with burger, thai peanut noodles, chopped peanuts, chopped kale, bean sprouts, and the optional avocado. Top with another bun and enjoy! May end up needing a knife and fork with this one :)