I don’t often cook with ground chicken. I recall an ill-fated attempt at ground chicken formed into kabobs, a chicken tortilla pie that was great, and some chicken lettuce wraps (that I need to make for the blog).
These were unique. Uniquely good.
The carrot strips and onion pieces are rather large. It is a good thing as it adds another dimension to the texture.
The sauce was good and the shrooms worked well on top.
Asian Chicken Burgers
Prep Time: 0 hours 10 minutes | Cook Time: 0 hours 20 minutes | Makes: 4 servings | Difficulty: Easy
- Cooking spray
- 1 small carrot
- 1 small red onion, halved
- 1 pound ground chicken
- 1/4 cup panko (Japanese breadcrumbs)
- 1/4 cup hoisin sauce
- 1 tablespoon grated peeled ginger
- 4 teaspoons low-sodium soy sauce
- 3 teaspoons hot Asian chili sauce, such as sambal oelek
- 8 ounces white mushrooms, thinly sliced
- 2 teaspoons toasted sesame oil
- Juice of 1 lime
- 4 whole-wheat sesame hamburger buns
Preheat the oven to 375 degrees F. Mist a baking sheet with cooking spray. Grate the carrot and 1/2 onion into a large bowl. Add the chicken, panko, 2 tablespoons hoisin sauce, the ginger, 3 teaspoons soy sauce and 1 teaspoon sambal oelek and mix until combined. Shape the chicken mixture into 4 patties and place on the prepared baking sheet. Bake until cooked through, about 20 minutes.
Meanwhile, thinly slice the remaining 1/2 onion. Toss with the mushrooms, sesame oil, lime juice and the remaining 1 teaspoon soy sauce in a bowl. Mix the remaining 2 tablespoons hoisin sauce and 2 teaspoons sambal oelek with 1 tablespoon water in another bowl.
Warm the hamburger buns in the oven. Serve the burgers on the buns with a drizzle of the hoisin-sambal sauce and some of the mushroom mixture.
Per serving: Calories 360; Fat 14 g (Saturated 3 g); Cholesterol 75 mg; Sodium 1,143 mg; Carbohydrate 40 g; Fiber 4 g; Protein 24 g