Asian Flavors Chicken Burgers
This fresh and tasty burger is satisfying and high in protein. I serve it as a lettuce wrap so it is low carb too. The pickled ginger and sirracha garnish lend satisfying heat and a delicious tangy finish. This dish makes a great lunch or quick dinner. The burger patties can be made in advance, individually wrapped and frozen for up to a month. Then you can pop them into the fridge to defrost and enjoy them for dinner.
- Yield: 4 people 1x
- Category: Dinner, Lunch, Main Dish
- Cuisine: American, Asian
Ingredients
Scale
- 1 lb organic ground chicken (pasture raised )
- 2 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp organic Tamari (low sodium)
- 2 green onions (finely chopped)
- 2 tbsp cilantro leaves (chopped)
- freshly ground black pepper
For Garnish
- 2 tbsp Siracha ((optional))
- 2 tbsp pickled ginger (preferably organic)
- 1 tbsp sesame seeds
- 4 large bibb or romaine lettuce leaves
Instructions
- In a large mixing bowl, combine the ground chicken, sesame oil, rice vinegar, tamari, green onions, cilantro leaves and black pepper.
- Mix well and chill the mixture for approximately 15-20 minutes.
- Remove the bowl from the refrigerator.
- Warm a large skillet or grill pan over medium high heat and add two teaspoons sesame oil to the pan.
- Using moistened hands, divide the chicken mixture into 4 equal parts and form each into a patty approximately 3/4 inch thick.
- Place two patties in the grill pan at a time or all four if they will fit without touching one another.
- Grill patties for approximately 3 minutes then carefully flip each patty and continue cooking on the other side for approximately 3 minutes more or until cooked through. The patties are done when they register 165℉ on a probe thermometer inserted into the center of each burger.
- Place each burger on a lettuce leaf, drizzle with Sriracha sauce, sprinkle with sesame seeds and garnish the center of the patty with pickled ginger.
- Enjoy immediately!
Asian Flavors Chicken Burgers – This fresh and tasty burger is satisfying and high in protein. I serve it as a lettuce wrap so it is low carb too. The pickled ginger and sirracha garnish lend satisfying heat and a delicious tangy finish. This dish makes a great lunch or quick dinner. The burger patties can be made in advance, individually wrapped and frozen for up to a month. Then you can pop them into the fridge to defrost and enjoy them for dinner. – organic ground chicken (pasture raised ), sesame oil, rice vinegar, organic Tamari (low sodium), green onions (finely chopped), cilantro leaves (chopped), Freshly ground black pepper, For Garnish: Siracha ((optional)), pickled ginger (preferably organic), sesame seeds, bibb or romaine lettuce leaves, , In a large mixing bowl, combine the ground chicken, sesame oil, rice vinegar, tamari, green onions, cilantro leaves and black pepper.; Mix well and chill the mixture for approximately 15-20 minutes.; Remove the bowl from the refrigerator.; Warm a large skillet or grill pan over medium high heat and add two teaspoons sesame oil to the pan.; Using moistened hands, divide the chicken mixture into 4 equal parts and form each into a patty approximately 3/4 inch thick.; Place two patties in the grill pan at a time or all four if they will fit without touching one another.; Grill patties for approximately 3 minutes then carefully flip each patty and continue cooking on the other side for approximately 3 minutes more or until cooked through. The patties are done when they register 165℉ on a probe thermometer inserted into the center of each burger.; Place each burger on a lettuce leaf, drizzle with Sriracha sauce, sprinkle with sesame seeds and garnish the center of the patty with pickled ginger.; Enjoy immediately!; ; – – Dinner – Lunch – Main Dish – American – Asian – Dairy Free – Gluten Free – Healthy Comfort Food – Lectin Free – Low Carb – Paleo