Asian Chicken Burgers

Call this rendition week…I started by mixing up my Roasted Vegetable Soup, and now I remixed my cheeseburger meatballs with this non-cheese larger version. If you are looking for another way to use ground chicken (or a reason to start making/buying it), here you go! It is really easy and doesn’t require much time at all. The longest part is waiting for them to cook, and time to marinate the meat. I pan-fried them, but now I am wondering how baking them would work. Hmm. The possibilities!

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I make Asian crabcakes for my mother-in-law, so these are related to my recipe for them (not a recipe I have shared on here, sorry). This means they have cilantro, green onions, and other Asian flavors.

Because this is a pretty simple recipe, I am also sharing some pictures from around our neighborhood.

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Seattle’s skyline is on the left, and the other skyline on the right is a town called Bellevue

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We stood in front of this to take the pictures.

We stood in front of this to take the pictures.

Directions for Asian Chicken Burgers

  • 1/2 pound ground chicken
  • 1 teaspoon Worcestershire
  • 1 teaspoon ground mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon onion powder
  • Pinch of salt and pepper
  • 1 teaspoon cornstarch (dissolved in as little water as possible)
  • 1-2 green onions, chopped
  • 1/4 cup chopped cilantro

Mix all of the ingredients using chopsticks or a fork to mix for a solid minute or two until the dough gets extra sticky and clumps together. Allow to marinate for at least an hour, or up to 8 hours, in a bowl covered with plastic wrap in the refrigerator.

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Make patties with the mixture, flattening them a bit with your hands. Saute the patties in a small amount of oil in a pan over medium heat. Brown the burgers in batches.

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Serve on a roll or on thick slices of bread.

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Directions for Asian Chicken Burgers (without pictures)

  • 1/2 pound ground chicken
  • 1 teaspoon Worcestershire
  • 1 teaspoon ground mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon onion powder
  • Pinch of salt and pepper
  • 1 teaspoon cornstarch (dissolved in as little water as possible)
  • 1-2 green onions, chopped
  • 1/4 cup chopped cilantro

Mix all of the ingredients using chopsticks or a fork to mix for a solid minute or two until the dough gets extra sticky and clumps together. Allow to marinate for at least an hour, or up to 8 hours, in a bowl covered with plastic wrap in the refrigerator.

Make patties with the mixture, flattening them a bit with your hands. Saute the patties in a small amount of oil in a pan over medium heat. Brown the burgers in batches. Serve on a roll or on thick slices of bread.

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8 thoughts on “Asian Chicken Burgers

  1. Great use of ground chicken. I like it a lot but come to think of it, I’ve only used it for Asian lettuce wraps. I mostly buy ground turkey and chicken sausages…I think it’s time to get some ground chicken. : ) I like the way you served you burgers open-face, with the thick slice of bread.

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