CHINESE CHICKEN BURGERS WITH RAINBOW SESAME SLAW-CONTEST WINNER!
This is Brigitte Nguyen's $50,000 Grand Prize recipe in the 2009 National Chicken Cooking Contest put on by the National Chicken Council. Geared to big appetites, it could easily be turned into eight burgers rather than six. Cook them on the grill or in a frying pan if you prefer. As a shortcut, you could substitute 2 cups of already-grated cabbage for the julienned vegetables in the slaw. Look for Sriracha chile sauce on the Asian aisle of the supermarket. Any type of Asian chile sauce may be substituted.
Provided by Sharon123
Categories Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 24
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.
NATASHA'S CHICKEN BURGERS
Natasha is my eldest daughter, and her eyes light up when I announce we're having these for dinner. While my husband and I eat 1 or 2 each, she easily finishes at least 3! The onion can be finely chopped, but with three kids, we prefer grating it so as to hide it. I usually serve these with mashed potatoes and Caesar salad for a very comforting meal! Extra-lean ground chicken can be substituted with ground turkey with great results.
Provided by ChatteroosMom
Categories Main Dish Recipes Burger Recipes Chicken
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Mix ground chicken, 1/4 cup bread crumbs, onion, egg, garlic, salt, and black pepper in a bowl. Moisten hands and shape chicken mixture, 2 tablespoons at a time, into flat, oval-shaped patties.
- Spread remaining 1/4 cup bread crumbs into a shallow dish. Roll patties in bread crumbs to coat.
- Heat olive oil in a large skillet over medium-high heat.
- Cook patties in hot oil until deep brown in color on the bottom, 5 to 6 minutes. Turn patties and cook until other side is browned, 3 to 4 minutes more.
Nutrition Facts : Calories 237.9 calories, Carbohydrate 11.5 g, Cholesterol 110.1 mg, Fat 7.8 g, Fiber 0.8 g, Protein 28.8 g, SaturatedFat 1.8 g, Sodium 174.9 mg, Sugar 1.3 g
SRIRACHA-GLAZED CHICKEN BURGER & PICKLED CABBAGE
Give burgers a street-food makeover with Tom's sriracha-glazed chicken burger with pickled cabbage & cucumber relish, served up in a brioche bun
Provided by Tom Kerridge
Categories Dinner, Lunch, Supper
Time 40m
Number Of Ingredients 16
Steps:
- Flatten the chicken thighs out by lightly bashing them between two pieces of baking parchment with a rolling pin, then put in a sealable container with the garlic, paprika, chilli, ginger and a pinch of salt. Massage the mix into the meat, then chill until ready to cook for at least 1 hr or up to 24 hrs.
- To pickle the cabbage, put the vinegar, sugar, coriander seeds and turmeric in a pan and bring to the boil to dissolve the sugar. Take off the heat and stir in the shredded cabbage, ensuring it's completely immersed in the liquid. Cover and leave to cool.
- For the relish, sprinkle the cucumber with a little salt and leave for 10 mins. Squeeze out the liquid, then stir the cucumber through the mayo and lime juice and set aside. For the glaze, mix the mustard and sriracha together in a separate bowl.
- Heat a barbecue to medium or the grill to its highest setting. Barbecue or grill the chicken for 5 mins on one side, then flip and continue to cook, brushing with the glaze a few times until sticky, glossy and cooked through. Toast the buns, spoon some cabbage onto the base, place the chicken on top, then dollop a generous amount of the cooling cucumber relish over the chicken before closing the buns and serving.
Nutrition Facts : Calories 577 calories, Fat 27 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 23 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 2.3 milligram of sodium
CANTONESE CHICKEN BURGERS
Ground chicken is perked up with onion, chopped peanuts and carrots for these delectable chicken burgers that can be served year-round. As Betty Carr attests from Huntsville, Ohio, "These sandwiches may take a little more work than the regular burger, but the taste is worth it."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, whisk the egg, oil and soy sauce. Stir in the bread crumbs, peanuts, onion, carrot and garlic powder. Crumble chicken over mixture and mix well. Shape into four patties. , Grill, uncovered, over medium-hot heat or broil 3-4 in. from the heat for 8-10 minutes on each side or until juices run clear. Serve on buns, topped with plum sauce and spinach.
Nutrition Facts : Calories 460 calories, Fat 19g fat (4g saturated fat), Cholesterol 128mg cholesterol, Sodium 720mg sodium, Carbohydrate 45g carbohydrate (14g sugars, Fiber 3g fiber), Protein 27g protein.
More about "chinese chicken burger recipes"
CHINESE CHICKEN BURGERS WITH RAINBOW SESAME SLAW
From pauladeen.com
CHINESE CHICKEN SALAD BURGERS RECIPE | SIDECHEF
From sidechef.com
CHINESE HAMBURGER, ROU JIA MO 肉夹馍 - THE WOKS OF LIFE
From thewoksoflife.com
4.9/5 (30)Total Time 2 hrs 30 minsCategory SandwichesCalories 549 per serving
- Keep the pork belly whole, or cut it into large, 4- to 5-inch chunks. Place the pork belly in a medium pot, and fill it with just enough water to cover it. Bring the water to a boil. Once the pork has gone opaque and appears cooked on the outside, shut off the heat, remove the pork from the pot, and rinse it clean under running water. Dump out the water and clean the pot.
- Put the pork belly back in the clean pot, and add 3 cups of water, the Shaoxing wine, rock sugar, light soy sauce, dark soy sauce, scallions, ginger, star anise, cinnamon, black cardamom, galangal, Sichuan peppercorns, and bay leaves. Bring everything to a boil, then immediately turn down the heat to low and simmer for 90 minutes to 2 hours, until fork tender. To test it, stick a fork into the meat. It’s done if you can pull the fork out easily. Do not use high heat when simmering to avoid drying out the sauce. Add salt to taste.
- While the pork is simmering, make the buns. To a mixing bowl, add the flour, yeast, and salt. Slowly add the warm water, mixing and kneading until it forms a smooth dough ball. Once a dough ball is formed, knead it for another 10 minutes to build up the gluten in the dough--this will make the buns chewier. You can also use an electric mixer with the dough hook attachment for this. The dough should feel soft and easy to work with. Cover the dough, and let it proof at room temperature for about an hour until it doubles in size.
- After proofing, knead the dough for about 5 minutes to get rid of any air bubbles. Divide the dough into 12 equal pieces. Cover the dough balls with a kitchen towel to prevent them from drying out while you’re shaping the buns.
CHICKEN MINCE RECIPES (GROUND CHICKEN) | RECIPETIN EATS
From recipetineats.com
4.9/5 (52)Total Time 40 minsCategory Appetiser, Main CoursePublished May 3, 2020
- Chicken Burgers. Chicken burgers can be so bland and boring. Not these! You’ll love how these burger patties are juicy on the inside with crispy golden edges.
- San Choy Bow – Chinese Lettuce Wraps. One of my favourite starters at Chinese restaurants, also makes a great meal! The secret to this is the sauce. Get that right, and you can literally use anything to make the filling.
- Cheesy Chicken Patties with Broccoli. Crispy on the outside, cheesy and juicy on the inside, can you believe these are BAKED not fried?? Ingredients: chicken or pork, garlic, egg, breadcrumbs, broccoli, green onions, mozzarella, oil spray.
- Teriyaki Chicken Meatballs. Everything you know and love about Teriyaki Chicken, in the form of little golden balls. This is based on my mother’s Teriyaki sauce recipe, coming to you from Tokyo!
- Chicken Meatballs and Spaghetti. Ingredients – meatballs: chicken or pork mince, onion, breadcrumbs, parmesan, garlic, parsley, egg, oil spray. Sauce – garlic, onion, canned tomato, basil leaves or dried herbs Serving – pasta, parmesan.
- Thai Meatballs. The reader feedback on these is astounding! Baked not fried – for convenience, healthier, and they stay nice and round! Ingredients: chicken or pork, onion, lemongrass, fresh garlic and ginger, kaffir lime leaves, fresh chilli, coriander/cilantro, fish sauce, breadcrumbs, egg, oil spray, sweet chilli sauce (for serving)
- Chicken Meatloaf – Wellington Style! Think meatloaf is boring? Think again! Terrific pops of flavour from sun dried tomato and fresh basil, all bundled up in a big chicken meatloaf wrapped in puff pastry.
- Thai Lettuce Wraps. Crispy lettuce bundled around a tasty lemongrass and garlic flavoured Thai filling. No lettuce? Use mini tortillas, flatbreads, piled over rice OR make a Thai Chicken Salad!
- Spicy Thai Chicken Stir Fry. A super tasty, easy Thai stir fry with a nice kick of heat! Love using mince for stir fries – no chopping! Ingredients: chicken or pork, light soy, dark soy, fish sauce, oyster sauce, fresh chilli, garlic, onion, green onions, coriander/cilantro.
- Cashew Chicken Meatballs. I love the combination of flavours in Cashew Chicken – tender chicken with cashews and capsicum/peppers, smothered in plenty of tasty Chinese brown sauce.
CHINESE CHICKEN SALAD BURGERS - DOMESTICATE ME
From domesticate-me.com
Estimated Reading Time 7 mins
- Place all the ingredients for the burgers in a large bowl. Use your hands to mix the ingredients until just combined. (Yes, I know some of you don’t love touching raw meat, but it will be over soon.)
- Form the chicken mixture into 4 equal patties. They will be pretty mushy/messy, but damp hands will help.
- Heat about 1½ tablespoons of vegetable oil in a large non-stick pan. (There should be just enough oil to coat the bottom of the pan.) When hot, add the burgers and cook for about 7 minutes on each side until nicely browned and cooked through. Remove the burgers from the pan and let rest for 5 minutes.
- While your burgers are cooking, you’re going to make the salad. Place all the ingredients for the salad in a large bowl and toss to combine. (Easy!) Briefly set aside.
SIMPLE GROUND CHICKEN BURGERS - FIT FOODIE FINDS
From fitfoodiefinds.com
CHINESE FIVE SPICE BURGERS RECIPE | MYRECIPES
From myrecipes.com
LOW-FAT CHICKEN BURGERS | CHINESE RECIPES | GOODTO
From goodto.com
CHICKEN BURGER! | RECIPETIN EATS
From recipetineats.com
CHICKEN BURGER RECIPES
From allrecipes.com
THE BEST, JUICIEST CHICKEN BURGERS RECIPE | KITCHN
From thekitchn.com
CHICKEN BURGER RECIPE - VIDEO DAILYMOTION
From dailymotion.com
THE BEST GROUND CHICKEN BURGERS • SALT & LAVENDER
From saltandlavender.com
10 CHICKEN BURGER RECIPES | OLIVEMAGAZINE
From olivemagazine.com
25 CHICKEN BURGERS WE'RE CRAZY ABOUT - SOUTHERN LIVING
From southernliving.com
PERI PERI CHICKEN BURGER | THE CURRY GUY
From greatcurryrecipes.net
25 EASY CHICKEN RECIPES THAT TAKE 15 MINUTES OR LESS
From eatthis.com
42 BEST CHINESE CHICKEN RECIPES - PARADE
From parade.com
CHICKEN BURGER RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
16 DATE NIGHT RECIPES THAT WILL GUARANTEE TO IMPRESS - MSN
From msn.com
CHINESE CHICKEN BURGERS - EVO AMERICA, LLC - OFFICIAL SITE
From evoamerica.com
You'll also love