~ CASSIES AWESOME ASIAN CHICKEN BURGERS ~
I love creating new burgers for my family to enjoy, and we love anything Asian, and anything chicken, so this is my newest creation. The sauce was so good with this burger. I used tomato, red cabbage and cucumbers as condiments. Use whatever you desire. Just make sure you try my sauce. This recipe can easily be doubled or...
Provided by Cassie *
Categories Burgers
Time 25m
Number Of Ingredients 19
Steps:
- 1. Make sauce : Whisk all sauce ingredients until smooth. Cover & refrigerate until ready to use.
- 2. In a food processor, add chicken breast and pulse until chicken is ground. ( Or can buy already ground chicken. ) Place in a small bowl. Shred carrots, green onion and garlic in food processor. Add to chicken. Next, add the ginger, soy, sesame oil, ginger, vinegar and mix until well blended.
- 3. The chicken burgers can either be grilled or broiled. If grilling you will need a grill pan as it is a loose mixture. Spray the grill pan, divide meat mixture in half, shape patties once on the pan. Salt and pepper. Place on rack over medium heat on grill and cook for 6 minutes, then flip to other side and cook another 6 minutes or until juices run clear.
- 4. I broiled mine today. Spray broiler pan with non stick cooking spray and divide meat mixture in half and pat out meat mixture in the shape of a patty once on pan. Salt & pepper. Place rack in oven about 4 - 6 inches below heat. Cook for 6 - 8 minutes on one side and flip to the other and finish cooking until juices run clear.
- 5. Butter your bread or bun and toast either on grill or in broiler - I toasted mine right beside the patties. Spread sauce on bottom and top pieces of bread or bun. Add desired condiments. Enjoy! So good!
ASIAN CHICKEN BURGERS
Love burgers and Asian food? Then this recipe is the best of both worlds! The tasty chicken burgers can be on and off the grill in just 25 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Heat gas or charcoal grill. In small bowl, toss coleslaw mix and onion with dressing; set aside.
- In medium bowl, mix remaining ingredients except buns. Shape mixture into 4 patties, about 3/4 inch thick.
- Carefully brush oil on grill rack. Place patties on grill over medium heat. Cover grill; cook 10 to 14 minutes, turning once, until thermometer inserted in center of patties reads 165°F. During last 2 minutes of grilling, place buns, cut sides down, on grill.
- Place burgers on bun bottoms. Using slotted spoon, top each burger with about 1/3 cup coleslaw mixture. Cover with bun tops.
Nutrition Facts : Calories 360, Carbohydrate 35 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 2 g, Protein 20 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 6 g, TransFat 0 g
CHINESE CHICKEN BURGERS WITH RAINBOW SESAME SLAW
Steps:
- For the rainbow sesame slaw: 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.
- For the Sriracha lime mayo: Combine the mayonnaise, Sriracha, lime zest and juice in a small bowl. Set aside.
- For the burger patties: Combine the chicken, scallions, soy sauce, sugar, sesame oil, lemongrass and garlic, gently mixing to incorporate. Divide the mixture into 6 patties and set aside. Heat a 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.
- 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, add the bun top and enjoy! These burgers are great served with sweet potato fries or sweet potato chips.
CRISPY JAPANESE-STYLE CHICKEN BURGERS
Marinade strips of chicken thighs in soy sauce, garlic and ginger, then coat in cornflour and fry for these quick and easy burgers
Provided by Katy Gilhooly
Categories Dinner, Lunch, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Mix together the mirin, garlic, soy and ginger to make a marinade. Mix 1 tbsp of this into the mayonnaise, then cover and chill. Put the chicken in a large bowl, pour over the remaining marinade and leave at room temperature for 10 mins, or longer in the fridge if you have time.
- Spread the cornflour over a plate and roll the chicken pieces in it until coated. Heat 2cm oil in a large saucepan over a medium heat. Carefully add one-third of the chicken and fry for about 8 mins, turning occasionally, until crisp and cooked through. Lift from the oil, set aside on kitchen paper, then repeat with the rest of the chicken. Serve in the rolls with the mayonnaise and lettuce.
Nutrition Facts : Calories 715 calories, Fat 34 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 39 grams protein, Sodium 2.4 milligram of sodium
KOREAN FRIED CHICKEN BURGERS
Copy the latest Korean street food trend with ultra-crisp, double-fried chicken, a quick kimchi slaw and lashings of sticky chilli sauce
Provided by Chelsie Collins
Categories Dinner, Lunch, Main course, Snack, Supper, Treat
Time 50m
Yield Makes 4
Number Of Ingredients 20
Steps:
- Make the slaw by combining all the ingredients together. Taste and add more chilli powder, if you like. Chill in the fridge.
- To make the sauce, put all the ingredients in a saucepan and simmer gently until syrupy. Take off the heat and set aside.
- Cut away any fatty excess from the chicken thighs, then season with salt, pepper and the grated ginger. Toss the chicken with the cornflour until completely coated.
- Heat about 2cm of vegetable oil in a large frying pan. Fry the chicken thighs for 4-5 mins each side until crisp. Remove from the oil onto kitchen paper and leave to cool slightly for 2 mins. Then re-fry in the hot oil until ultra-crisp and you can hear it crackle. Remove to kitchen paper to drain.
- Reheat the sauce. Build your burgers by placing some lettuce and kimchi slaw on the base of a bun, top with the crispy chicken and drizzle over the sticky sauce.
Nutrition Facts : Calories 415 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 35 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 1.8 milligram of sodium
ASIAN CHICKEN BURGERS
Nice flavors. I normally do not have to use an egg and breadcrumbs for these burgers. If your ground chicken is very dry or crumbly add an egg and a 1/4 cup of breadcrumbs. Nice served on a bun with lettuce, stir-fried beansprouts, teaspoon of soy sauce and sesame seeds. As a topping we use sour cream.
Provided by PetsRus
Categories Lunch/Snacks
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 236.8, Fat 12.9, SaturatedFat 3.2, Cholesterol 97.6, Sodium 388.1, Carbohydrate 8.6, Fiber 1.4, Sugar 4.1, Protein 21.5
SPICY SOUTHWEST CHICKEN CASSEROLE
This is a recipe I developed after tweaking many other recipes. It has become a real favorite in my household! Easily adjustable to your preference of spiciness as well. Also easy to change to your liking by adding other veggies or peppers. Save time by cooking extra chicken ahead of time when making other chicken dishes. Serve with your choice of toppings, like sour cream, guacamole, sliced avocados, sliced black olives, or whatever else you like!
Provided by Lisa F.
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Bring chicken breasts and water to a boil in a large skillet; cook over medium heat until chicken juices run clear and meat is no longer pink inside, about 10 minutes. Transfer chicken breasts to a large plate, reserving pan juices in skillet, and shred chicken with 2 forks.
- Cook onion and red bell pepper in reserved drippings over medium heat until onion is translucent, 5 to 8 minutes. Return shredded chicken to skillet. Stir black beans, corn, picante sauce, chopped green chiles, chili powder, and cumin into chicken mixture until thoroughly combined. Bring mixture to a simmer and cook until heated through, about 5 minutes. Pour chicken mixture into prepared baking dish.
- Arrange flour tortillas in a single layer over chicken mixture. Stir fiesta soup with diced tomatoes and green chiles in a bowl until thoroughly combined; spread soup mixture over tortillas. Top casserole with Mexican cheese blend.
- Bake in the preheated oven until cheese topping has melted and casserole is hot, about 30 minutes. Cool 5 minutes before serving.
Nutrition Facts : Calories 279.4 calories, Carbohydrate 35.9 g, Cholesterol 36.3 mg, Fat 7.7 g, Fiber 6.3 g, Protein 18.6 g, SaturatedFat 3.8 g, Sodium 1127.7 mg, Sugar 5.3 g
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