Marshallese Burger

Sweet and Smokey Chicken Burger on Coconut Rice
It’s February so it must be time for some island dreaming! As if February we’re reason enough for some escapism, we had a lovely visit with the flu this month – if it isn’t one thing it’s another! Some how we still managed to fit in a burger – and our tummies were very please with the effort.

Our journey now takes us to the Marshall Islands. Located about midway between Hawaii and Australia, it isn’t the edge of the world, but you can see it from there 🙂

Courtesy of CIA World Factbook

The Marshall Islands is comprised of 29 atolls and 5 islands. Twenty two of the atolls are uninhabited. The total land mass is about the size of Washington D.C.

Courtesy of CIA World Factbook

When I started researching Marshall Islands, I realized that I had heard of them primarily because of the nuclear testing done by the US. The islands are home to the US Army Kwajalein Atoll Reagan Missile Test Site. We could spend some time reviewing the controversy over the nuclear testing in the Marshall Islands (specifically Bikini Atoll), but I’d rather talk about the people and the food.

The Islands are named after John Marshall who visited in 1788. The local name was “joliet jen Anij” or Gifts from God. There are about 58 thousand people living on Marshall Islands most are considered ethnically Marshallese, which is really a subgroup of Micronesian as the Micronesians were the first to discover and settle on the islands around the second millennia BC. The Islands have been claimed by Spain, dominated by England and Germany and then taken over by Japan and finally occupied by the United States. In 1979, the US formally recognized the establishment of the Republic of the Marshall Islands.

Today, in addition to hosting the US missile base and 4 dedicated ground antennas that are part of the Global Positioning System (that’s right, without Marshall Islands, your GPS wouldn’t work), the islands are a hub for tuna transshipments and a popular tourist destination.

attribution: Bermuda Mike/flickr

attribution: HeComes TheSun/flickr

So now that we have a sense of the place, let’s turn to the food. The flavors of Marshall Islands are typical Micronesian flavors with emphasis on fresh produce that is bountiful on the islands. For proteins, Marshallese eat a lot of fish, chicken and pork. Coconut and coconut milk are part of most dishes and smoked pork products are popular. This was one of the most difficult countries to nail down specific dishes for inspiration.

Two things stood out – first, the dish most associated with Marshall Islands is Macadamia Nut Pie. Second, chukuchuk (rice balls rolled in coconut) seem to be a staple. Now, when looking for burger inspiration, pie recipes aren’t very helpful. But, because my husband loves pie, I went ahead and made him a macadamia nut pie. It was delicious, so much so that we forgot to take pictures and just gorged ourselves on pie. Imagine a slightly lighter version of pecan pie and you’ll have the idea.

Pie consumed, I moved on to the savory side. The rice with coconut made a good starch base, so that became my starting point. Add a little chopped kale, and marinated chicken patty and a sauce made with papaya and sweet potatoes then top with a little bacon and we had our island dream.

If you are new to my blog, or just haven’t read one of my chicken burger recipes in a while, let me be really clear – do not purchase ground chicken at the store! For about $25 you can get a meat grinder attachment for your Kitchen Aid mixer, or you can use your food processor, but please, grind your own chicken. That way your burger will taste like chicken, not mystery meat. It also makes it easier to marinate and get flavor infused throughout.

The fruity sweetness of the sauce on this burger is balanced by the smokey bacon and the mild spice of the patty. The tomato breaks it all up with a little acid and coconut adds a nice texture and a little extra sweetness. Overall the flavor is sweet and smokey.

One note – when I went to photograph the burger after our taste test, I neglected to put the bacon bits on top. As with all things, the burger is better with bacon, but it still made a yummy lunch without.

If want more island flavors and are in the mood for fish, try my Fijian Burger Recipe.

Marshallese Burger Recipe (click here for printable version)
4 slices of bacon
1/4 soy sauce
1/4 cup brown sugar
1 teaspoon ground ginger
1 teaspoon ground cumin
1/4 teaspoon dry mustard
1/2 teaspoon ground corriander
1/2 teaspoon red pepper flakes
1 pound boneless skinless chicken thighs (you can use breasts if you prefer), trimmed and cubed
Peanut oil or bacon fat
4 Chucuchuk Rice Patties (recipe below)
1 cup Chopped kale
Sliced Tomato
Papaya Sauce (recipe below)
Lime Zest

Mix together first seven ingredients then pour over chicken in a glass bowl. Stir to coat chicken. Let chicken marinate for one hour. While chicken is marinating, cook the bacon until crispy. Set on paper towel to drain – do not clean pan. Crumble bacon and set aside. Grind chicken and discard marinade. Form four patties with the ground chicken. Cook patties in the bacon fat over medium high heat until cooked through (if you don’t have enough bacon fat, or prefer a lighter flavor, you can use peanut or vegetable oil).

To plate, place a Chucuchuk Rice Patty on each plate then sprinkle some chopped kale on top. Place the chicken patty next and top with tomato slices, Papaya Sauce, bacon and a little lime zest. Enjoy!

Chucuchuk Rice Patties
1 cup rice
2 cups water
Pinch of salt
1 cup fresh, unsweetened, coconut flakes

In medium pot, combine rice, water and salt, bring to a boil then turn down heat and simmer until water is absorbed (about 15 minutes). Let rice cool then scoop about 1/2 cup of rice and form into a ball. Flatten the rice ball into the flaked coconut then flip it over to coat both sides generously with coconut flakes.

Papaya Sauce
1 medium sweet potato diced
1 medium onion chopped
1/2 ripe papaya seeded and chopped
1/4 cup soy sauce
1/2 cup coconut milk
Dash of cayenne pepper
Kosher salt to taste
1 Tablespoon Peanut Oil

Heat oil over medium high until shimmering. add sweet potato and a pinch of kosher salt. cook over high heat until browned (about 5 minutes). Add the onions and reduce heat to medium. Sauté, stirring regularly until onions are soft (~5 minutes) add papaya and soy sauce. Stir, cover and reduce to low. Simmer until soft ~20 minutes. Remove lid and add coconut milk, cayenne and salt to taste. Bring back to a simmer and simmer over med low until liquid is mostly evaporated ~10 minutes. Cool slightly then pulse in food processor until smooth. Serve warm or room temperature.

©Copyright 2020 Linda Monach