Asian Chicken Burgers Food

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.

ASIAN CHICKEN BURGERS

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.

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.

ASIAN CHICKEN BURGERS

Steps:

• Vegetable oil for brushing
• Remove and discard the tough outer skin from the lemon grass stalks and roughly chop.
• Using a food processor, mix all the marinade ingredients and process until smooth.
• Place the chicken in a large plastic sealable bag.
• Pour the marinade over the chicken. Ensure that the chicken in evenly coated.
• Place the bag in the refrigerator for 1 hour.
• Preheat the barbeque to medium high (375°F/190°C).
• Oil the grill to prevent sticking.
• Remove the chicken from the marinade and wipe off excess moisture. Place the chicken on a tray, drizzle with vegetable oil and season with salt and pepper.
• Place chicken on the grill and cook for 3-4 minutes per side with the lid of the barbeque open. Chicken is cooked when the flesh is opaque and the juices run clear.
• Serve on a toasted baguette with mescaline greens and spicy mango salsa.

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.

ASIAN CHICKEN BURGER, SPICY LEMONGRASS MAYO AND PICKLED SLAW

Steps:

• For the spicy lemongrass mayo:.
• Mix together the mayonnaise, chili sauce, lime zest and juice and lemongrass in a small bowl. Season with salt and pepper and set aside.
• For the Asian chicken burger:.
• Combine the chicken, hoisin, sesame oil, soy sauce, garlic and scallions in a large bowl. Mix together and form into 4 equal patties about 1/2-inch thick and 4 inches wide. This patty will be a bit wetter than your average patty because of the sauces and flavor in there. Sprinkle each side of the patties generously with salt and pepper. Create a small well in the center of each patty, using your thumb.
• Cook your patties on the griddle over medium heat until golden brown on each side and 160 degrees F, 4 to 5 minutes per side. Because of the sugar content in these patties, they can burn easily so watch your heat. Let rest 5 minutes. Place your buns on the griddle and toast them.
• For the slaw:.
• Add the rice wine vinegar to a mixing bowl and whisk in the sesame oil and garlic. Season with salt and pepper. Add the ginger, cabbage and peppers and toss to coat with the dressing. Adjust the seasoning and let sit 20 minutes to let the flavors meld together before serving.
• For assembling:.
• Place some of the spicy lemongrass mayo on each side of the buns. Add the chicken patties and top with the Pickled Asian Slaw. Finish with the top bun and serve with additional slaw and mayo on the side.

CHICKEN ZUCCHINI BURGERS

Steps:

• Make the Greek yogurt sauce by mixing together all of the ingredients in a small bowl. Place in the fridge until ready to serve.
• Preheat the oven to 425°F.
• In a large bowl, combine all of the burger ingredients except the oil. Use your hands to mix well and form 4 patties.
• Heat the oil in a large ovenproof skillet over medium heat, swirling to coat the bottom of the pan. Add the patties and sear for about 2 minutes on each side until golden brown. Carefully transfer the pan to the oven and bake for 7 to 10 minutes, until cooked through.
• While the burgers are baking, smear about a tablespoon of hummus inside each pita pocket. Stuff with the veggies and top with the cooked burgers. Either drizzle the Greek yogurt sauce inside or serve it as a dip.

CRISPY JAPANESE-STYLE CHICKEN BURGERS

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.

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.

CHEF JOHN'S CHICKEN SATAY BURGER

Steps:

• Combine peanut butter, lime juice, and 1 teaspoon Asian chile pepper sauce in a small bowl; stir until thoroughly combined.
• Mix carrot, cucumber, and jalapeno pepper in a bowl; stir in fish sauce and rice vinegar. Set aside.
• Mix garlic, coconut milk, cumin, turmeric, and 1 teaspoon Asian chile pepper sauce in a bowl. Add bread crumbs and soy sauce to the mixture. Stir in ground chicken and basil until thoroughly combined. Mixture will be soft.
• Break off a small piece of chicken mixture and fry in a nonstick skillet over medium heat until chicken is browned and no longer pink. Taste the little cooked piece and season the raw chicken mixture to taste with salt and cayenne pepper. Do not eat raw chicken mix.
• Spoon 1/4 the chicken mixture into skillet, forming it into a patty shape, and cook until bottom of patty is browned, about 5 minutes. Flip patty and cook until other side is browned and chicken mixture is no longer pink inside, about 5 more minutes. Repeat with remaining chicken to make 3 more patties.
• Spread about 1 teaspoon of peanut spread onto each bun half; top bun bottoms with a chicken patty, about 1/4 cup of the carrot slaw, and 1 tablespoon of cilantro leaves. Place tops of buns on burgers to serve.

ASIAN BARBECUE BURGERS

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Mix ground beef, green onion, hoisin sauce, Sriracha sauce, sesame oil, garlic powder, red pepper flakes, ginger, salt, and black pepper together in a bowl until thoroughly combined. Divide meat mixture into quarters; form each portion into a patty.
• Grill on the preheated grill until meat is browned and no longer pink inside, about 10 minutes per side.