Asian Chicken Burgers

I got a brand new food processor. I know, I know. How could I live and cook without one for so long? What I got isn’t very big which is exactly why I chose it. I live in New York City, using my countertop space efficiently while I’m cooking can be challenging sometimes. I figured a 4-cup food processor would do, and I still want to keep my knife skill sharp (no pun intended 

So to test out the new toy, I chose to make these Asian Chicken Burgers because i’ve been meaning to. Using the food processor to ground up chicken breasts takes like 8 seconds. But if you want, you might be able to find ground chicken at your local grocery store.

This is a great beef burger alternative. Here are some of the ingredients:

I got this mini grater a while ago, it’s perfect for grating ginger.

Mix it all up along with soy sauce, sesame oil, and sriracha.

Then it should look like this:

Perfectly fine if you wanna cook these on the pan.

If you like pickles, go for it! And sweet chili sauce is highly recommended. (Try this low-sodium version by Ginger People)

Asian Chicken Burgers

1.5 lb of chicken breast (or ground chicken)
2 tbsp of soy sauce
2 tbsp of sriracha
1 tbsp of sesame oil
1 tbsp of minced garlic
1 tbsp of grated ginger
2 chopped scallions
4 oz of water chestnuts, chopped
2 tbsp of chopped cilantro
sweet chili sauce

1. Cut chicken breasts into smaller pieces, then ground with a food processor.
2. Put the ground chicken in a mixing bowl, add soy sauce, sriracha, and sesame oil. Set aside.
3. Mice garlic, grate ginger; chop scallions, water chestnuts, and cilantro.
4. Combine all ingredients, form 1/2″ patties if preferred.
5. In medium heat, pour some olive oil onto the pan. Add chicken burgers and cook for 3-4 minutes. Then flip and cook the other side, until golden brown.
6. Serve on a sesame bun with pickles, spring mix salad, and sweet chili sauce.

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