Asian-inspired flavor Chicken patties with a sweet soy burger drizzle, this Asian Chicken Burger is wonderful and easy to put together, with the addition of a sweet-savory flavor for a delicious twist!
I know I have mentioned this before but I am really enjoying experimenting with different kinds of dishes for my family. You may not know this, but it is only barely a year since we moved out on our own, and I have naturally taken the title of being the sole cook in this household, whereas before, I have my aunt with us in the house, and the cooking is not entirely my job. And right now, I would not say that I do not love this.
I love having to decide what to cook, listening, and picking up clues from my kids, who are mainly picky, and my husband, who eats almost anything but loves being served something new. And this delicious Asian Chicken Burger is one of our current favorites.
Asian Chicken Burgers
- The chicken patties are infused with that distinct Asian flavor from sesame oil, oyster sauce and soy sauce.
- These are easy to make, require simple ingredients and are perfect for a weekday meal.
- This is completely adaptable. You can mix up your assembly by choosing a different leafy green. I used Arugula here, but you can use lettuce, or spinach. You can omit the tomatoes and replace them with cucumbers. My husband loves to add an egg to his burger.
- The sweet soy burger drizzle is an essential element in these Asian Chicken Burgers and should not be skipped. They add flavor, an Asian kick, and moisture to the burgers.
Let’s Make Asian Chicken Burger
Make the Chicken Burger Patties. Combine ground chicken, soy sauce, sesame oil, oyster sauce, egg, minced green onions, panko crumbs, and ground pepper in a bowl. Mix these thoroughly using your hands or a wooden spoon.
Form 6 5inches burger patties with the meat mixture. First, grab a handful of the mixture then form a 3-4 inch ball. Flatten the ball into a 5-inch diameter circle and arrange each one on a parchment-lined baking tray. Chill the formed patties in the fridge while you make the sweet soy drizzle.
When Making the Sweet Soy Drizzle, use low heat only. This is not a very large amount of fluid, so you need to take it low and slow. A cornstarch slurry is used to thicken up the mixture in the end. This does not take long to thicken and cook, so watch carefully. Once it has thickened slightly, turn off the heat and immediately transfer the sauce to a small bowl.
Cook The Burgers. Heat about 1/4 inch of oil in a wide skillet. Fry the chicken patties in 2-3 batches, for about 6-8 minutes, flipping the burgers twice or thrice to avoid over-browning. The burgers should be nicely golden and the internal temperature should be 160 F.
Assemble the Asian Chicken Burgers. Place your choice of leafy greens in the bottom layer of the burger bun. Top it with a slice or two of tomatoes. Drizzle or spoon some sriracha mayo over the tomatoes, followed by the burger patty. Finally, spread or drizzle some sweet-savory soy sauce dressing over the patties. I love the looks of the sauce dripping down the sides! Top it all off with the top layer of the burger patty. Viola!
Pointers and Tips
- To make your own sriracha mayo, simply combine 1/4 cup sriracha and 1 or more tablespoons of mayonnaise. The ratio is entirely up to you, making it richer or spicier as you prefer.
- You can freeze formed, uncooked patties. Separate each with a piece of parchment so they do not stick together. Place in a freezable bag and freeze for up to a month.
- When forming patties, make sure the thickness is even all throughout so they cook evenly. Also do not make them too thick or they will dry out before they cook.
More Easy Meals
- Chicken Burger Sliders
- Easy Pad Thai
- 5 Ingredient Lemon BBQ Chicken
- Chicken BBQ Pizza
- Salted Fish Chicken Fried Rice
Any recommendation on subbing for the oyster sauce? Hubs is deathly allergic.
Hi Bridget, If he is okay with hoisin sauce, you can use that instead. I hope you enjoy this ❤️