Asian Chicken Burger

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.

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Asian Chicken Burger

Yield: 6

Prep Time: 25 minutes

Cook Time: 8 minutes

Total Time: 33 minutes

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!

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Ingredients

For the Chicken Burger Patties

• 1 lb ground chicken
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 3 tsp sesame oil
• 3 stalks green onion, finely chopped
• 1 egg
• 1 cup panko bread crumbs
• 1/4 tsp pepper

For the Sweet Soy Drizzle Sauce

• 1 tbsp soy sauce
• 2 tsp sesame oil
• 6 tbsp honey
• 2 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp cornstarch
• 2 tsp water

For the Asian Chicken Burgers Assembly

• 6 large burger buns
• Sriracha Mayo ( store-bought, to make your own, see notes)
• sliced tomatoes
• Leafy greens of your choice

Instructions

1. In a large bowl, combine ground chicken, soy sauce, oyster sauce, sesame oil, green onions, egg and panko. Using your hands or a big wooden spoon, mix everything thoroughly.
2. Form six 3 inches balls with the meat mixture then flatten them with the palm of your hands to form patties that are about 5 inches in diameter. ( You do not want to make your burger patties thicker than 1 inch or they will dry out before they are thoroughly cooked).
3. Arrange the formed patties in a parchment-lined baking tray or on a large plate. Refrigerate the patties while you make the sweet soy drizzle.
4. Make the Sweet Soy Drizzle. In a small bowl, stir together water and cornstarch until the powder is dissolved. Set aside. In a small saucepan, combine the soy sauce, sesame oil, honey, brown sugar, and garlic powder. Stir well until combined. Heat the mixture over low heat, stirring regularly until the sugar is dissolved. Once the mixture starts to form little bubbles on the sides, add the cornstarch. Whisk vigorously with a whisk. Keep the heat low and do not let the mixture bubble over. Once the mixture has slightly thickened, turn off the heat and immediately transfer the sweet soy mixture into a small bowl.
5. Cook the Chicken Burger Patties. 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.
6. Make the 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, letting it drip down the sides for more appeal (wink*). Top it all off with the top layer of the burger patty and you are done!

Notes

• 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.

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Nutrition Information:

Yield: 6 Serving Size: 1 burger
Amount Per Serving: Calories: 493Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 113mgSodium: 976mgCarbohydrates: 60gFiber: 3gSugar: 25gProtein: 27g

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