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1
In a large food processor, pulse the shallot, garlic, kaffir lime leaves, lemongrass, fish sauce, and ginger or galangal until minced, scraping the sides as needed.
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2
Add chicken and process until the chicken is ground and the aromatics are evenly distributed. Set aside to rest.
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3
In a small skillet, heat coconut milk, peanut butter, fish sauce, chile paste, and palm sugar simple syrup over low heat. Stir constantly until warmed through and it starts to thicken and eventually congeal.
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4
Remove from heat. Gently stir in water until it becomes a smooth paste. Set aside.
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5
Heat a large skillet to medium-high heat and coat with oil (or fire up your grill). Form 6 patties from the chicken mixture and cook until done they measure at an internal temperature of 160u00b0 F, about 5 to 7 minutes per side. After cooking, let the burgers rest for at least 5 minutes. (Alternatively, freeze the uncooked patties and then defrost however many you need for an easy weeknight dinner.)
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6
Serve the burgers on top of one piece of green leaf lettuce with some peanut sauce drizzled over top. Other fixins I recommend include ripe mango, crispy fried shallots, or a fresh slaw.
