GOOP Chicken Burgers



Earlier this year, Gwyneth Paltrow’s new cookbook, It’s All Good, began popping up all over my radar, thanks to the requisite PR blitz that accompanies all of the golden goddess’ new ventures. A friend of mine received two copies of the book for her birthday, and after spending an afternoon skimming through one, I was intrigued, but not yet convinced to buy (as a general rule I’m not into cookbooks that don’t have accompanying food porn photography).

But then this recipe for Gwyneth’s thai-style chicken burgers appeared in my inbox via a GOOP newsletter. The accompanying shot (seen above) caught my attention (and was indirectly responsible for a small drool-on-the-keyboard incident)  and I thought, why not give them a shot? So I did, and they’ve quickly become a summer staple at my place, making it onto the menu at least once a week.

I’ve experimented with making them with dill instead of cilantro (my mom has a hatred for cilantro that borders on pathological). I’ve baked them in muffin tins in the oven, on a day when my bbq just would not cooperate. I’ve made them with jalapenos instead of red chili. And most often, I swap out ground chicken for ground turkey. And they’re delicious every time.

So if you’re looking for a fresh idea for the grill, give these a try. Toast up a few buns, set out some toppings (sliced avocado, spicy dijon, and red onion would all partner well), and voilà – an easy crowd-pleaser and a perfect summer bbq main.

Gwyneth’s Chicken Burgers, Thai Style


  • 1 pound ground chicken (I usually substitute ground turkey)
  • 2 garlic cloves, very finely minced
  • 2/3 cup cilantro, finely chopped (or dill, or parsley, experiment with different herbs)
  • 2 shallots, very finely minced
  • 1 tsp very finely minced red chili (I often swap out for canned jalapeño)
  • 2 tsp fish sauce (very important – I’ve forgotten this ingredient before and the taste just isn’t the same)
  • ½ tsp coarse sea salt
  • ½ tsp freshly ground black pepper
  • 2 tbsp neutral oil, like canola, grapeseed, or safflower oil

Makes: 4 servings (I like my burgers a little smaller, so I make 6 burgers with these ingredients.)

Thoroughly mix the chicken with the garlic, cilantro, shallots, red chili, fish sauce, salt, and pepper.


Form the mixture into 4 (or 6) burgers, each about ¾ inch thick.


Heat a grill or grill pan over medium heat. Rub each burger on both sides with a bit of the oil and grill for about 8 minutes on the first side and another 5 minutes on the second, or until nicely marked and firm to the touch.


Voilà! Dress ‘em up with your favourite fixings and enjoy!



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