Please enter the email you’re using for this account.
I make these with chicken because it’s a great backdrop for Asian flavors and soaks up all the seasonings. Chicken burgers are a bit healthier than the beef variety, and they’re super tasty. The slaw gives extra crunch and lots of color. Use white and dark meat mixed together for extra flavor.
Serves 5 burgers
1 and 1/2 pounds ground chicken
2 tablespoons soy sauce
1/4 cup checked and thinly sliced green onions
1 tablespoon minced garlic or 3 cubes Gefen Frozen Garlic
1 tablespoon minced fresh ginger
1 teaspoon Gefen Toasted Sesame Oil
1/4 cup Gefen Mayonnaise
1 teaspoon chili sauce
1/2 teaspoon Sriracha or hot sauce
3 cups finely shredded Napa cabbage
1/4 cup thinly sliced green onions
3 tablespoons rice vinegar
2 teaspoons Gefen Sesame Oil
1 teaspoon minced garlic or 1 cube Gefen Frozen Garlic
1 teaspoon minced fresh ginger
1/2 teaspoon chili sauce
4 toasted hamburger buns, split
In a bowl, combine chicken, soy sauce, green onions, garlic, ginger, and sesame oil. Divide mixture into five portions and gently shape into patties.
Heat a grill, grill pan, or cast-iron skillet. Grease with a little oil. Grill burgers, covered, turning once, about three to four minutes per side.
Prepare the spicy mayo: In a small bowl, mix mayonnaise with chili sauce and Sriracha. Set aside.
Prepare the slaw: In a large bowl, mix cabbage with green onions, rice vinegar, sesame oil, garlic, ginger, and chili sauce. Mix well.
To serve, place burgers on toasted buns. Top with spicy mayo and serve with prepared slaw.
Photography by Chay Berger
How Would You
Rate this recipe?
Reviews