Chinese Chicken Burger Recipes

ASIAN CHICKEN BURGERS

Steps:

• Preheat the oven to 375 degrees F. Mist a baking sheet with cooking spray. Grate the carrot and 1/2 onion into a large bowl. Add the chicken, panko, 2 tablespoons hoisin sauce, the ginger, 3 teaspoons soy sauce and 1 teaspoon sambal oelek and mix until combined. Shape the chicken mixture into 4 patties and place on the prepared baking sheet. Bake until cooked through, about 20 minutes. Meanwhile, thinly slice the remaining 1/2 onion. Toss with the mushrooms, sesame oil, lime juice and the remaining 1 teaspoon soy sauce in a bowl. Mix the remaining 2 tablespoons hoisin sauce and 2 teaspoons sambal oelek with 1 tablespoon water in another bowl. Warm the hamburger buns in the oven. Serve the burgers on the buns with a drizzle of the hoisin-sambal sauce and some of the mushroom mixture.

CHINESE CHICKEN BURGER

Steps:

• Mix patty ingredients together. Shape into 5 rounds and refrigerate for 30 minutes.
• Brush patties with oil. Heat a pan until smoking. Baste patties with hoisin sauce and fry until slightly caramelized and cooked through.
• Halve rolls and top bottom halves with the patties.
• * Asian baby leaves and shaved cucumber and carrot make for a great addition to the burger.

GROUND CHICKEN BURGERS

Steps:

• Combine bread crumbs, onion, garlic, Parmesan cheese, salt, paprika, black pepper, and cayenne pepper in the bowl of a food processor; pulse until blended.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Combine chicken, egg, and bread crumb mixture in a large bowl until evenly mixed. Divide into 4 equal parts and shape into patties. Place on a cookie sheet and cover with aluminum foil. Refrigerate for 5 to 10 minutes.
• Cook on the preheated grill until cooked through, at least 7 minutes per side. An instant-read thermometer inserted into the center of the burgers should read at least 165 degrees F (74 degrees C).

CHINESE CHICKEN BURGERS

Steps:

• Combine the jicama, bell peppers, snow peas, rice wine vinegar, sesame oil, sesame seeds, soy sauce and sugar in a medium mixing bowl, tossing to combine. Set aside.
• Combine the mayonnaise, Sriracha, lime zest and juice in a small bowl. Set aside.
• Combine the chicken, scallions, soy sauce, sugar, sesame oil, lemongrass and garlic, gently mixing to incorporate. Divide the mixture into 4-6 (6-8oz) patties, place on a cookie sheet cover with plastic wrap and refrigerate for at least 2 hours. Chilling the burgers, prior to grilling will help bind the lean ground chicken.
• Heat an oiled grill or grill pan over medium-high heat, and brush with the vegetable oil. Place the patties on the grill and cook, turning once until done, 6 to 8 minutes per side. During the last few minutes of cooking, baste each burger with 1 tablespoon hoisin sauce and lightly grill the buns. Oiling the grill surface will help prevent the burgers from sticking.
• To assemble, spread about 1 tablespoon of the Sriracha lime mayo on each bun bottom and top.
• Place the patties on the bun bottoms, top with about 1/3 cup of the slaw and a few cilantro leaves, add the bun top and enjoy!
• These burgers are great served with sweet potato fries or sweet potato chips.

CHICKEN BURGER

Steps:

• Pour milk, eggs, and olive oil into the bread bucket, which have been marinated, and put sugar in one corner.
• Add high powder and yeast on top. Start the kneading program of the bread machine, knead until the film is formed and then ferment.
• When the dough has doubled its size, take it out and spheronize and vent, and divide it into small portions. Cover with plastic wrap and relax for 10 minutes.
• Take a piece of dough and press it into a round cake.
• Arrange into a circular shape and put on a baking tray for secondary fermentation.
• Brush the egg liquid when it is twice as large as it is fermented.
• Sprinkle with white sesame seeds.
• Put it in the oven at 180 degrees and bake for about 12 minutes. Just paint the surface.
• When the dough is fermented, cut the chicken breast into thin slices, add pepper, soy sauce and oyster sauce to marinate
• Add a spoonful of starch and a spoonful of flour to mix well.
• Pour olive oil into a nonstick pan.
• Dip the chicken with a layer of egg mixture and fry it in a pan. Use a medium-to-low heat.
• Turn it over and fry until cooked.
• Cut the toasted bread flat in half.
• Put on the lettuce and squeeze the salad dressing.
• Put the fried chicken on it, squeeze a layer of salad dressing on top of the bread and it is OK.

CHINESE CHICKEN BURGERS WITH RAINBOW SESAME SLAW-CONTEST WINNER!

Steps:

• In large bowl, mix together ground chicken, soy sauce, sugar, sesame oil, garlic, lemongrass and scallions. Divide the mixture into 6 patties and set aside.
• Place a grill pan over medium heat. Spread softened butter on hamburger buns and place on grill pan until light brown. Wipe grill pan with paper towel and brush with vegetable oil.
• Place chicken patties on grill pan and cook over medium-high heat, turning once, until internal temperature reaches 165 degrees, about 7 minutes per side. During last few minutes of cooking, baste each burger with 1 tablespoon of the hoisin sauce.
• To assemble, place 1 tablespoon Sriracha Lime Mayo on each bottom and top bun. Place chicken on bun bottoms and top each with 1/3 cup Rainbow Sesame Slaw. Serve with any remaining slaw and mayo on the side. Garnish with scallions. Enjoy!
• Makes 6 servings.
• Sriracha Lime Mayo:.
• In small bowl, mix together mayonnaise, zest and juice of lime and Sriracha chile sauce. Set aside.
• Rainbow Sesame Slaw:
• In medium size bowl, mix together bell peppers, julienned snow peas, julienned jicama, rice wine vinegar, sugar, soy sauce, Sriracha chile sauce, sesame oil and toasted sesame seeds.

ASIAN CHICKEN BURGERS

Steps:

• Heat the oil and fry the onion, ginger, garlic and chili for a 2-3 minutes, add the mushrooms for the last minute.
• Set aside to cool.
• Mix the ground chicken with all the other ingredients and the cooled onion mixture, shape into 4 or 6 burgers.
• Fry them in some oil on a medium fire for several minutes on each side until done and browned.
• Serve as suggested in the recipe-intro or use your own ideas.