Asian Chicken Burger With Sriracha Aioli

4
Servings
20m
Prep Time
8-10m
Cook Time
28m
Ready In


"Some chicken burgers can be quite dull - not this one. The sriracha really peps it up. I recommend that you use fresh ground chicken as I find the frozen is pumped full of water.and makes the paries very soft. This recipe is from the BC Liquor Store Magazine."

Original recipe yields 4 servings
OK
  • FOR GARLIC AIOLI

Nutritional

  • Serving Size: 1 (274.5 g)
  • Calories 552
  • Total Fat - 27.5 g
  • Saturated Fat - 7.3 g
  • Cholesterol - 352.1 mg
  • Sodium - 1193.4 mg
  • Total Carbohydrate - 48.3 g
  • Dietary Fiber - 2.3 g
  • Sugars - 13.7 g
  • Protein - 27.9 g
  • Calcium - 107 mg
  • Iron - 5.5 mg
  • Vitamin C - 9.6 mg
  • Thiamin - 0.3 mg

Step 1

In a large bowl gently combine ground chicken, panko crumbs, garlic, ginger, soy, sesame oil, egg, green onions,cilantro, salt & pepper.

Step 2

Form into 4 patties each apprx 6" diameter.

Step 3

Cover & refrigerate for at least 15 minutes up to 4 hours.

Step 4

Meanwhile combine the Sriracha Aloli ingredients.

Step 5

Toast your buns, split in the middle.

Step 6

BBQ or pan fry your burgers approx 4 minutes each side.

Step 7

Place a dollop of the mayo top & bottom on the buns, spread evenly.

Step 8

Add any other condiments you like (coleslaw, tomato, sweet onion slice etc etc).

Step 9

Add your burger & enjoy.

Tips & Variations


No special items needed.

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