Asian Chicken Burgers Recipes

Steps:

• Heat gas or charcoal grill. In small bowl, toss coleslaw mix and onion with dressing; set aside.
• In medium bowl, mix remaining ingredients except buns. Shape mixture into 4 patties, about 3/4 inch thick.
• Carefully brush oil on grill rack. Place patties on grill over medium heat. Cover grill; cook 10 to 14 minutes, turning once, until thermometer inserted in center of patties reads 165°F. During last 2 minutes of grilling, place buns, cut sides down, on grill.
• Place burgers on bun bottoms. Using slotted spoon, top each burger with about 1/3 cup coleslaw mixture. Cover with bun tops.

Steps:

• Heat the oil and fry the onion, ginger, garlic and chili for a 2-3 minutes, add the mushrooms for the last minute.
• Set aside to cool.
• Mix the ground chicken with all the other ingredients and the cooled onion mixture, shape into 4 or 6 burgers.
• Fry them in some oil on a medium fire for several minutes on each side until done and browned.
• Serve as suggested in the recipe-intro or use your own ideas.

Steps:

• For the rainbow sesame slaw: Combine the jicama, bell peppers, snow peas, rice wine vinegar, sesame oil, sesame seeds, soy sauce and sugar in a medium mixing bowl, tossing to combine. Set aside.
• For the Sriracha lime mayo: Combine the mayonnaise, Sriracha, lime zest and juice in a small bowl. Set aside.
• For the burger patties: Combine the chicken, scallions, soy sauce, sugar, sesame oil, lemongrass and garlic, gently mixing to incorporate. Divide the mixture into 6 patties and set aside. Heat a grill pan over medium-high heat, and brush with the vegetable oil. Place the patties on the grill and cook, turning once until done, 6 to 8 minutes per side. During the last few minutes of cooking, baste each burger with 1 tablespoon hoisin sauce.
• To assemble, spread about 1 tablespoon of the Sriracha lime mayo on each bun bottom and top. Place the patties on the bun bottoms, top with about 1/3 cup of the slaw, add the bun top and enjoy! These burgers are great served with sweet potato fries or sweet potato chips.

Steps:

• For the spicy lemongrass mayo: Mix together the mayonnaise, chili sauce, lime zest and juice and lemongrass in a small bowl. Season with salt and pepper and set aside. For the Asian chicken burger: Combine the chicken, hoisin, sesame oil, soy sauce, garlic and scallions in a large bowl. Mix together and form into 4 equal patties about 1/2-inch thick and 4 inches wide. This patty will be a bit wetter than your average patty because of the sauces and flavor in there. Sprinkle each side of the patties generously with salt and pepper. Create a small well in the center of each patty, using your thumb. Cook your patties on the griddle over medium heat until golden brown on each side and 160 degrees F, 4 to 5 minutes per side. Because of the sugar content in these patties, they can burn easily so watch your heat. Let rest 5 minutes. Place your buns on the griddle and toast them. For assembling: Place some of the spicy lemongrass mayo on each side of the buns. Add the chicken patties and top with the Pickled Asian Slaw. Finish with the top bun and serve with additional slaw and mayo on the side.
• Add the rice wine vinegar to a mixing bowl and whisk in the sesame oil and garlic. Season with salt and pepper. Add the ginger, cabbage and peppers and toss to coat with the dressing. Adjust the seasoning and let sit 20 minutes to let the flavors meld together before serving. Yield: 2 cups.

Steps:

• Combine peanut butter, lime juice, and 1 teaspoon Asian chile pepper sauce in a small bowl; stir until thoroughly combined.
• Mix carrot, cucumber, and jalapeno pepper in a bowl; stir in fish sauce and rice vinegar. Set aside.
• Mix garlic, coconut milk, cumin, turmeric, and 1 teaspoon Asian chile pepper sauce in a bowl. Add bread crumbs and soy sauce to the mixture. Stir in ground chicken and basil until thoroughly combined. Mixture will be soft.
• Break off a small piece of chicken mixture and fry in a nonstick skillet over medium heat until chicken is browned and no longer pink. Taste the little cooked piece and season the raw chicken mixture to taste with salt and cayenne pepper. Do not eat raw chicken mix.
• Spoon 1/4 the chicken mixture into skillet, forming it into a patty shape, and cook until bottom of patty is browned, about 5 minutes. Flip patty and cook until other side is browned and chicken mixture is no longer pink inside, about 5 more minutes. Repeat with remaining chicken to make 3 more patties.
• Spread about 1 teaspoon of peanut spread onto each bun half; top bun bottoms with a chicken patty, about 1/4 cup of the carrot slaw, and 1 tablespoon of cilantro leaves. Place tops of buns on burgers to serve.

Steps:

• Make the slaw by combining all the ingredients together. Taste and add more chilli powder, if you like. Chill in the fridge.
• To make the sauce, put all the ingredients in a saucepan and simmer gently until syrupy. Take off the heat and set aside.
• Cut away any fatty excess from the chicken thighs, then season with salt, pepper and the grated ginger. Toss the chicken with the cornflour until completely coated.
• Heat about 2cm of vegetable oil in a large frying pan. Fry the chicken thighs for 4-5 mins each side until crisp. Remove from the oil onto kitchen paper and leave to cool slightly for 2 mins. Then re-fry in the hot oil until ultra-crisp and you can hear it crackle. Remove to kitchen paper to drain.
• Reheat the sauce. Build your burgers by placing some lettuce and kimchi slaw on the base of a bun, top with the crispy chicken and drizzle over the sticky sauce.

Steps:

• In large bowl, mix together ground chicken, soy sauce, sugar, sesame oil, garlic, lemongrass and scallions. Divide the mixture into 6 patties and set aside.
• Place a grill pan over medium heat. Spread softened butter on hamburger buns and place on grill pan until light brown. Wipe grill pan with paper towel and brush with vegetable oil.
• Place chicken patties on grill pan and cook over medium-high heat, turning once, until internal temperature reaches 165 degrees, about 7 minutes per side. During last few minutes of cooking, baste each burger with 1 tablespoon of the hoisin sauce.
• To assemble, place 1 tablespoon Sriracha Lime Mayo on each bottom and top bun. Place chicken on bun bottoms and top each with 1/3 cup Rainbow Sesame Slaw. Serve with any remaining slaw and mayo on the side. Garnish with scallions. Enjoy!
• Makes 6 servings.
• Sriracha Lime Mayo:.
• In small bowl, mix together mayonnaise, zest and juice of lime and Sriracha chile sauce. Set aside.
• Rainbow Sesame Slaw:
• In medium size bowl, mix together bell peppers, julienned snow peas, julienned jicama, rice wine vinegar, sugar, soy sauce, Sriracha chile sauce, sesame oil and toasted sesame seeds.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Mix ground chicken, zucchini, green onions, bread crumbs, chile paste, 1 teaspoon sesame oil, garlic powder, red pepper flakes, fish sauce, ground ginger, 1/2 teaspoon black pepper, and salt in a large bowl. Form into 4 patties and place on prepared baking sheet.
• Bake in preheated oven for 10 minutes, flip, and continue baking until no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Whisk mayonnaise, chile-garlic sauce, mustard, 1 teaspoon sesame oil, lemon juice, and 1 teaspoon pepper together in a bowl.
• Spread sauce onto cut sides of hamburger buns. Stack lettuce, tomato, and onion onto one side of each bun. Top vegetables with a burger and complete sandwiches with remaining bun halves.