Green Curry Chicken Burger (GCCB)

Using a mortar and pestle, pound the Thai and jalapeno chiles and the salt until the chiles are reduced to a thick paste. Add the minced lemongrass, galangal, lime rind and leaf, shallots, coriander root and garlic, pounding to a smooth paste. Set aside.

Pound the white peppercorns and coriander seeds until powdered, then add the turmeric and cumin powders, pounding until well-mixed.

Add back the wet ingredients to the mortar, and thoroughly combine the wet and dry. Add the shrimp paste, pounding again to form the curry paste.

In a heavy-bottom saucepan heated over medium heat, combine the olive oil, garlic and soy sauce and cook, stirring, for a few minutes. Stir in the peppers along with a few grinds of pepper, the 5-spice powder and half of the wine and cook, stirring frequently, until the wine begins to form a sauce. Add the rest of the wine and continue to cook, stirring frequently, until the wine reduces to a sauce-like consistency.

In a large bowl, mix together the ground chicken, curry paste, basil, salt, bread crumbs and brown sugar until fully combined. Cover and refrigerate the chicken for at least 30 minutes .

Shortly before cooking the burgers, cook the eggs to over-easy in a skillet with a little olive oil. Set aside in a warm place.

Toast the buns: Brush the insides of the buns with a little olive oil and place on a hot skillet to “toast� to desired doneness.

Divide the chicken mixture into 4 patties roughly the same size as the bun. In a large lightly oiled skillet (or grill, if desired), cook the patties. Place a slice of Swiss cheese over each of two burgers, then top with a second burger. Place a slice of cheese over the remaining burgers. Lightly tent the burgers with foil to allow the cheese to melt.

To assemble the burgers, place a small handful of spinach on the bottom of each bun. Top each with a double burger and a mound of caramelized peppers. Finally, add an over-easy egg, and gently press the top bun over the egg to release the runny yolk.