We’re lucky in Texas that grilling season often lasts all year long. I take advantage by branching out from hamburgers and hot dogs to experiment with other flavors on the grill, which resulted in this recipe.

For a moist burger, you’ll need chicken breast and fattier chicken thigh meat. Take care not to press the patties onto the grill, which will make the juices run out.

Make the optional slaw in advance to let the flavors meld while you prepare the burgers. Brown rice vinegar and sesame oil can be found in the Asian section of your grocery store. If you can’t find Thai basil, regular basil will do.

Slaw
1/2 cup shredded red cabbage
1/2 cup shredded carrots
1/4 cup radish matchsticks
1 tablespoon chopped fresh cilantro
1–2 teaspoons chopped fresh mint
1 tablespoon sesame oil
2 teaspoons brown rice vinegar

Burgers
1/2 pound ground chicken breast
1/2 pound ground chicken thigh
2 green onions, chopped
2 cloves garlic, finely chopped
2 teaspoons grated fresh ginger
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh Thai basil
2 whole wheat hamburger buns

Sauce
2 tablespoons peanut butter
1 1/2 teaspoons soy sauce
1 tablespoon honey
1 teaspoon brown rice vinegar
2 cloves garlic, finely chopped
1 teaspoon sesame oil
Crushed red chile flakes, to taste
Chopped peanuts

1. Slaw: In a bowl, mix together all ingredients. Set aside.

2. Burgers: In a large bowl, mix together all ingredients. Form mixture into two patties and set aside.

3. Prepare a grill or stovetop grill pan.

4. Cook patties 5–6 minutes on each side over medium heat, until completely cooked through.

5. Sauce: In another bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, garlic, sesame oil and crushed red chile flakes.

6. Assemble chicken patties, slaw and peanut sauce on buns. Sprinkle on chopped peanuts, add top bun and serve.

Serves 2.

Follow along with Megan Myers and her adventures in the kitchen at stetted.com, where she features a recipe for Lemony Grilled Potato Salad.