Asian Chicken Burgers
Juicy chicken patties infused with ginger and hoisin sauce, topped with a zesty mushroom-onion mixture, making for an enticing meal full of flavor.
Ingredients
For the Chicken Patties
- 1 small carrot, grated
- 1 small red onion, halved Use half for mixing into patties, and the other half for topping.
- 1 pound ground chicken
- 1/4 cup panko breadcrumbs
- 1/4 cup hoisin sauce Divided into portions for mixing and drizzling.
- 1 tablespoon grated peeled ginger
- 4 teaspoons low-sodium soy sauce Divided for mixing and topping.
- 3 teaspoons hot Asian chile sauce (such as sambal oelek) Divided into portions.
For the Mushroom-Onion Topping
- 8 ounces white mushrooms, thinly sliced
- 2 teaspoons toasted sesame oil
- 1 lime Juice of 1 lime
For Assembly
- 4 whole-wheat sesame hamburger buns Warm in the oven before assembling.
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and lightly spray a baking sheet with cooking spray.
- In a large bowl, grate in the carrot and half of the onion.
- Add the ground chicken, panko, 2 tablespoons hoisin sauce, ginger, 3 teaspoons soy sauce, and 1 teaspoon chile sauce. Mix until combined.
- Form the mixture into 4 patties, place on the baking sheet, and bake until cooked through (about 20 minutes).
Topping Preparation
- Thinly slice the remaining half of the onion.
- In a bowl, toss the sliced onion with mushrooms, sesame oil, lime juice, and the remaining 1 teaspoon soy sauce.
Drizzle Sauce Preparation
- In another bowl, mix the remaining 2 tablespoons hoisin sauce with 2 teaspoons chile sauce and 1 tablespoon water to make a drizzle sauce.
Assembly
- Warm the hamburger buns in the oven.
- Assemble burgers on the buns, drizzle with the hoisin-chile sauce, and top with the mushroom-onion mixture.
Notes
To ensure optimal flavor, don't overmix the patties. Taste the raw mixture for seasoning adjustments. Grilling the patties is an option for added flavor.