Asian Flavors Chicken Burger

Asian Flavors Chicken Burger

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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.

  • Author: Eating Enchanted
  • 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

  1. In a large mixing bowl, combine the ground chicken, sesame oil, rice vinegar, tamari, green onions, cilantro leaves and black pepper.
  2. Mix well and chill the mixture for approximately 15-20 minutes.
  3. Remove the bowl from the refrigerator.
  4. Warm a large skillet or grill pan over medium high heat and add two teaspoons sesame oil to the pan.
  5. Using moistened hands, divide the chicken mixture into 4 equal parts and form each into a patty approximately 3/4 inch thick.
  6. Place two patties in the grill pan at a time or all four if they will fit without touching one another.
  7. 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.
  8. 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.
  9. 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