Asian chicken burgers bring the best Asian flavors to simple, ground chicken, then those burgers are grilled up to tasty perfection.
Can you smell that? It’s the smell of hot coals and an open flame, the low heat of a smoker slowly infusing its flavor into a thick piece of meat, the joy of a hot dog and it’s plethora of toppings. That’s right. It’s time to fire up those grills. Asian Chicken Burgers coming up hot!
I may not have a brick oven tucked into my gardens, but my little back yard has its fair share of outdoor cooking equipment. And oh, the bonding we are going to do this summer. There will be a lot of smoking and grilling, over both propane and charcoal. Marinating, pulling and kabobing (really, kabobing – it’s a word. Trust me.). I’m no pit master, so there will be lots and lots of experimenting too, but I know it will be delicious experimenting.
Let’s kick things off with these tasty little Asian chicken burgers, and be sure to stay tuned for all of the BBQ adventures we’ve got planned this season.
I know that you hear BURGERS! and then you’re all “Kita, where’s the beef?” And I do mostly make beef burgers. But also, chicken, turkey, brisket, steak, pork, lamb, whatever meat I find on sale burgers. And (gasp) even veggie burgers on rare occasions. These chicken burgers are a little lighter than beef burgers. And the lighter flavor really allows you to taste all of the spices and seasonings.
I want these Asian Flavors, but I don’t have any Sambal Oelek for my Chicken Burger Mix…
That is ok. Lets look in the pantry. Sriracha is the most likely alternative to sambal oelek that you have on hand, and it’s a decent flavor profile match. Sriracha does have a hint of garlic (which might work well for you) and less vinegar tang. It is a bit thinner as well, so you should halve the volumes or your burger will be a bit less cohesive with Sriracha.
If You’re feeling extra adventurous and have access to the ingredients, you can make some on the fly.
- Blend 1/2 lb red chillies, 3 cloves garlic, 2 tbsp ginger and a stalk of lemon grass in a food processor.
- While processing gradually add 1/3 cup vinegar.
- Bring to a boil in a small saucepan.
- Simmer for 2-3 minutes.
- Add 3 tbsp sugar and stir until dissolved.
- Add the salt and lime zest to taste.
So there, all is not lost.
I paired the Asian chicken burgers with grilled sweet potato fries, and for the fun of it, regular potato fries.
This Asian chicken burgers post was featured in my May email newsletter. If you would like to receive my recipe-filled emails, just sign up here.
True Story, I love burgers. So much so, that I own and manage Burger Month. So if you’re looking for the absolute best burger game around, I think you’ve found it. Try these babies out on your grill!
– Shrimp Po Boy Burger
– Roasted Garlic Butter Burgers
– Caribbean-Jerk Lamb Burgers with Tostones
If you’ve tried my Asian Chicken Burgers recipe or any other recipe on passthesushi.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also follow along for more good eats and travel tips on Instagram @passthesushi & @girlcarnivore, Twitter & Facebook.
- Cooking Spray
- 1 small carrot
- 1 small red onion, halved
- 1 lb ground chicken
- 1/4 cup panko (Japanese breadcrumbs)
- 1/4 cup hoisin sauce - divided
- 1 tbsp grated peeled ginger
- 4 tsp low-sodium soy sauce - divided
- 3 tsp hot Asian chili sauce, such as sombal oelek - divided
- 8 ounces white mushrooms, thinly sliced
- 2 tsp toasted sesame oil
- Juice of 1 lime
- 4 whole-wheat sesame hamburger buns
- 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 tbsp hoisin sauce, the ginger, 3 tsp soy sauce and 1 tsp 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 remaining 1 tsp soy sauce in a bowl.
- In a separate bowl, Mix the remaining 2 tbsp hoisin sauce and 2 tsp sambal oelek with 1 tbs water.
- 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.
- *I went the grill route and just cooked these over an open flame.
Food Network Magazine Jan/Feb 2011
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 997 Total Fat: 20g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 122mg Sodium: 681mg Carbohydrates: 156g Fiber: 26g Sugar: 10g Protein: 61g