- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
I like to throw in ground chicken in the supper rotation every few weeks to change things up a bit. Since my kids are not huge fans of ground chicken I know when I make it it’s gotta be flavored really well. That’s how the Asian burgers were created. Once in an attempt to add bold flavors to ground chicken I started with a little toasted sesame oil and the rest just flowed. Serve this with plain rice and Asian cabbage slaw for the whole experience.
3 pounds (1 and 1/2 kilograms) ground chicken
1/4 cup chopped scallions
1/2 cup chopped parsley
1 teaspoon salt
1/2 teaspoon minced ginger or 1/2 cube Gefen Frozen Ginger
1/4 teaspoon Pereg Black Pepper
1/4 cup coconut aminos
3 tablespoons toasted sesame oil
1 tablespoon mirin
oil, for frying
1 package shredded purple cabbage
1 carrot, shredded
1 tablespoon toasted sesame oil
2 tablespoons rice vinegar
3 tablespoons toasted Gefen Sesame Seeds
2 tablespoons Tuscanini Olive Oil
salt, to taste
pepper, to taste
Mix all the ingredients except oil until combined.
Heat oil in a frying pan on medium heat. Form patties and cook about four to six minutes on each side until browned.
In a large bowl, whisk sesame oil, olive oil, vinegar, salt and pepper.
Add in cabbage, carrots and sesame seeds. Mix well to combine.
How Would You
Rate this recipe?
Please log in to rate
Best recipe ever! I made them and served with mashed potatoes instead ! I have pics if anyone needs