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Tuesday, July 19, 2011

Asian Chicken Burgers

Can you guys tell that I am on a chicken/turkey burger kick? I have done them just about everywhichway. And, there's more to come. Oh yes, lots more. I mean, what's not to love? You can fill them up with all sorts of spices and veggies and have a deliciously flavorful burger that is a guilt-free twist on your standard burger.

This burger was definitely a completely different flavor profile with a classic Asian taste to it. It was very moist, slightly sweet, with a tangy bite from the onions and cilantro. In a word: yummy!

 

Ingredients:
1 small carrot
1 small red onion, divided
1 lb ground chicken
1/4 panko Japanese breadcrumbs
1/4 cup hoisin sauce, divided
1 tbsp peeled ginger, grated
4 tbsp low-sodium soy sauce, divided
3 tbsp hot Asian chili sauce (I used Sriracha), divided
8 ounces white mushrooms, thinly sliced
1/4 cup fresh cilantro, chopped
2 tsp sesame oil
Juice of 1 lime
4 whole wheat sesame hamburger buns

Directions:
Finely chop the carrot and 1/2 of the red onion and place in a large bowl. Add chicken, panko, 2 tbsp hoison sauce, ginger, 3 tsp soy sauce, and 1 tsp chili sauce. Using clean, wet hands, mix until the ingredients are evenly combined.

Shape the chicken mixture into 4 patties. If chicken mixture is too sticky, wet your hands with water before forming the patties.

At this point, you can either bake the burgers on a baking sheet sprayed with cooking spray in a 375 degree oven for about 20 minutes, or you can grill the burgers. If you plan to grill them, place the patties on a plate and stick them in the freezer while you prepare your grill. Freezing the burgers during this time helps them to not fall apart when you place them on the grill. Once the grill is prepared, cook the burgers evenly on both sides until cooked through.

While you are preparing the grill/cooking the burgers, thinly slice the remaining 1/2 onion. Place the onion, sliced mushrooms, and chopped cilantro in a medium bowl. Add the sesame oil, lime juice and remaining 1 tsp soy sauce and toss to coat. Set aside.

In a small bowl mix the remaining 2 tbsp hoisin sauce, 2 tsp chili sauce and 1 tbsp water. Set aside.

Warm the hamburger buns on the grill or in the oven. Serve the burgers on the buns topped with a drizzle of the hoisin-chili sauce mixture and some of the mushroom-onion mixture.
Adapted from Pass the Sushi

 
 

Linked to Prairie Story Recipe Swap Thursday and Little Brick Ranch Foodie Friday.

Labels: , , ,

10 Comments:

Blogger Chef in Training said...

YUM! this looks amazingly delicious! You have some incredible recipes on here that I can't wait to browse through! Thanks for stopping by my blog and for your nice comment! I love making new blogging friends! I am your newest follower and would love it if you would follow me too! Thanks!
-Nikki
http://chef-n-training.blogspot.com/

July 19, 2011 at 11:31 AM  
Blogger Shea said...

We're both on burger kicks lately :) This looks amazing--I love the addition of the hoisin, I bet that tastes so good in the burger! The fries also look SO good!

July 19, 2011 at 7:42 PM  
Anonymous Jeanette said...

Wow - this burger sounds absolutely delicious - love all the Asian flavors! I like the mushroom onion topping too.

July 19, 2011 at 10:37 PM  
Blogger Yasmeen said...

I by no means underestimate the power of a good burger. Turkey and chicken are such wonderful, lean and versatile ingredients to use. Love the flavoring here, great for any time of year.

July 20, 2011 at 7:41 AM  
Blogger Candace said...

That is, by far, the best sounding burger that I've seen in a long time. We love Asian flavors around here. It's a must try!

July 23, 2011 at 6:41 AM  
Anonymous Anonymous said...

Sounds absolutely amazing! I can't wait to make these this weekend! One quick question though...should I measure the amounts of soy sauce and chili sauce in tablespoons or teaspoons? The ingredients say tablespoon but the directions say teaspoon. Thanks!

August 10, 2011 at 4:33 PM  
Blogger Christina said...

@Anonymous The measurements in the ingredients list are for the full amounts but they are divided. So measure them out as written in the directions. Sorry for the confusion!

August 10, 2011 at 4:58 PM  
Anonymous thailand villas said...

This would be great with rice. Nothing like a sumptuous fillet over a hot and steaming rice. The oyster sauce adds a lot of flavor.

December 18, 2011 at 8:00 PM  
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C + C Marriage Factory: Asian Chicken Burgers

Asian Chicken Burgers

Can you guys tell that I am on a chicken/turkey burger kick? I have done them just about everywhichway. And, there's more to come. Oh yes, lots more. I mean, what's not to love? You can fill them up with all sorts of spices and veggies and have a deliciously flavorful burger that is a guilt-free twist on your standard burger.

This burger was definitely a completely different flavor profile with a classic Asian taste to it. It was very moist, slightly sweet, with a tangy bite from the onions and cilantro. In a word: yummy!

 

Ingredients:
1 small carrot
1 small red onion, divided
1 lb ground chicken
1/4 panko Japanese breadcrumbs
1/4 cup hoisin sauce, divided
1 tbsp peeled ginger, grated
4 tbsp low-sodium soy sauce, divided
3 tbsp hot Asian chili sauce (I used Sriracha), divided
8 ounces white mushrooms, thinly sliced
1/4 cup fresh cilantro, chopped
2 tsp sesame oil
Juice of 1 lime
4 whole wheat sesame hamburger buns

Directions:
Finely chop the carrot and 1/2 of the red onion and place in a large bowl. Add chicken, panko, 2 tbsp hoison sauce, ginger, 3 tsp soy sauce, and 1 tsp chili sauce. Using clean, wet hands, mix until the ingredients are evenly combined.

Shape the chicken mixture into 4 patties. If chicken mixture is too sticky, wet your hands with water before forming the patties.

At this point, you can either bake the burgers on a baking sheet sprayed with cooking spray in a 375 degree oven for about 20 minutes, or you can grill the burgers. If you plan to grill them, place the patties on a plate and stick them in the freezer while you prepare your grill. Freezing the burgers during this time helps them to not fall apart when you place them on the grill. Once the grill is prepared, cook the burgers evenly on both sides until cooked through.

While you are preparing the grill/cooking the burgers, thinly slice the remaining 1/2 onion. Place the onion, sliced mushrooms, and chopped cilantro in a medium bowl. Add the sesame oil, lime juice and remaining 1 tsp soy sauce and toss to coat. Set aside.

In a small bowl mix the remaining 2 tbsp hoisin sauce, 2 tsp chili sauce and 1 tbsp water. Set aside.

Warm the hamburger buns on the grill or in the oven. Serve the burgers on the buns topped with a drizzle of the hoisin-chili sauce mixture and some of the mushroom-onion mixture.
Adapted from Pass the Sushi

 
 

Linked to Prairie Story Recipe Swap Thursday and Little Brick Ranch Foodie Friday.

Labels: , , ,