Asian Chicken Burger With Sriracha Aioli
July 27, 2017
Categories: Dinner, Lunch, Main Dish, Burgers, Poultry, Chicken, Eggs, Budget-Friendly, Birthday, Father's Day, Game/Sports Day, July 4th, Labor Day, Picnic, Regional Holiday, Summer, Weeknight Meals, Electric Skillet, Grill (Electric), Grilling (Outdoor), Skillet, Stove Top, No Eggs, Spices, Ground Chicken, Spicy, Kosher Meat more
"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."
- FOR GARLIC AIOLI
- 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
In a large bowl gently combine ground chicken, panko crumbs, garlic, ginger, soy, sesame oil, egg, green onions,cilantro, salt & pepper.
Form into 4 patties each apprx 6" diameter.
Cover & refrigerate for at least 15 minutes up to 4 hours.
Meanwhile combine the Sriracha Aloli ingredients.
Toast your buns, split in the middle.
BBQ or pan fry your burgers approx 4 minutes each side.
Place a dollop of the mayo top & bottom on the buns, spread evenly.
Add any other condiments you like (coleslaw, tomato, sweet onion slice etc etc).
Add your burger & enjoy.
Tips & Variations
No special items needed.