Thursday, May 24, 2012

Sesame Ginger Chicken Burgers

Are you looking for a different type of burger for your grill this weekend?  These chicken burgers might be right up your alley! 

They are a spin on Asian barbecue, with lots of rich and bold flavors. If you assemble the mixture in the morning during breakfast time, the flavors of the burger come alive as they marinate within the ground chicken. The result? Burger heaven.

Sesame Ginger Chicken Burgers

1 pound ground chicken
¼ cup minced chives (or use very finely minced green onions)
½ cup panko or regular breadcrumbs
1 garlic clove, minced
1 tablespoon sesame oil
1 tablespoon fresh minced ginger
1 tablespoon brown sugar
2 tablespoons reduced sodium soy sauce
½ teaspoon fresh ground pepper
2 tablespoons sesame seeds
Sliced dill pickles (optional)
Radish or carrot slices (optional)
Fresh cilantro (optional)
Hamburger Buns (preferably whole wheat)

Place the ground chicken in a large bowl. In a separate bowl, mix the chives, panko, garlic, sesame oil, ginger, brown sugar, soy sauce, pepper and sesame seeds. Add the mixture to the chicken and mix well (hands work best, just wash them well after you are done!).

If the mixture seems too “wet,” add a few more tablespoons of panko/breadcrumbs.

Form into 6 patties.  May be made up to a day in advance to allow flavors to marinate.

Grill over medium high heat, about 5-6 minutes a side.  Serve with any toppings you wish.

Serves 6.

The whole family loved these, including the two Sweet Pea boys. A definite "make-again."

Life is sweet,


whitneyingram said...

Oh my gosh! I am doing a sesame ginger turkey slider recipe in my book! Twinners!

Sweet Pea Chef said...

Fun idea to make it a slider. Love. Kindred spirits, I tell you.

Gina; The Candid RD said...

This sounds fabulous!!

Anonymous said...

Made these over Memorial Day. Used green onion vs. chives, traditional breadcrumbs vs. panko. Everyone agreed that these were most definitely winners.

One note: You reference sesame seeds in the article, but don't mention where to actually include them. I figured they should just go in with the breadcrumbs and that seemed to work fine.

Also - consider a dab of hot chile sauce across the bun. You can use sriracha, but an authentic Chinese chile might be better.

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