Asian Chicken Burgers

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).

Photo Apr 02, 6 32 46 PM

These were unique. Uniquely good.

Photo Apr 02, 5 35 08 PMI decided to use the thinner buns for the sandwich.

Photo Apr 02, 5 44 50 PM

The carrot strips and onion pieces are rather large. It is a good thing as it adds another dimension to the texture.

Photo Apr 02, 5 47 20 PM

Here are lumps patties.

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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


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Categories: Chicken, Chinese, kosher, Lunch2, Recipes, Thai, vegetable3

Author:The Ranting Chef

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2 Comments on “Asian Chicken Burgers”

  1. Tonia
    January 22, 2014 at 11:33 am #

    i have been using organic ground chicken to make chicken soup, with lots of cabbage and tofu.


  2. January 22, 2014 at 1:59 pm #

    I’m glad to know of another recipe for chicken. I haven’t used ground chicken that much but this will spur me on to give it a try.


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