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5
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Asian Chicken Burgers
Take your burger game to the next level with Asian Chicken Burgers. Ready in 25 minutes, these flavorful burgers are served Banh Mi style with a tangy slaw and spicy mayo topping.
Prep Time
15
minutes
mins
Cook Time
10
minutes
mins
Total Time
25
minutes
mins
Course:
Dinner, Main Course, Weeknight Dinner
Cuisine:
American
Servings:
4
Calories:
368
kcal
Author:
Lori @ A Reinvented Mom
Equipment
Mixing bowls
Whisk
12-inch skillet
Meat thermometer
Ingredients
For the Sriracha Mayo:
¼
cup
mayonnaise
1
teaspoon
Sriracha
1
teaspoon
minced garlic
For the Asian slaw:
2
tablespoons
apple cider vinegar
1
tablespoon
honey
1
tablespoon
lime juice
about ½ of one lime
1
teaspoon
chopped cilantro
½
cup
carrots cut into matchsticks
¼
cup
broccoli stalks cut into matchsticks
1
tablespoon
jalapeno
finely diced
1
English cucumber
thinly sliced
For the burgers:
1
pound
ground chicken
¼
cup
Panko bread crumbs
1
egg
1
tablespoon
olive oil
2
teaspoons
hoisin sauce
2
teaspoons
minced garlic
1
tablespoon
chopped cilantro
¼
cup
diced green onions
¼
teaspoon
sea salt
¼
teaspoon
ground black pepper
Additional olive oil for cooking burgers
Instructions
To make the Sriracha mayo:
In a small bowl, whisk together the mayo, Sriracha, and garlic. Set aside or refrigerate until ready to serve.
To make the Asian slaw:
In a bowl, whisk together the vinegar, honey, lime juice, and chopped cilantro.
Add the carrots, broccoli, jalapeno, and cucumber slices.
Toss to coat and set aside.
To make the burgers:
In a large bowl, mix together the ground chicken, Panko, egg, olive oil, hoisin sauce, cilantro, green onions, salt, and pepper.
Divide the mixture into 4 even portions, and form into burger patties.
Place a nonstick skillet over medium heat on the stove and drizzle with olive oil or spray with cooking spray.
Place the patties into the pan and cook for 5-6 minutes until browned on the bottoms.
Carefully turn the burger patties and cook for another 5-6 minutes, or until the internal temperature reaches 165° F.
Serve with the prepared Sriracha mayo, and the Asian slaw. Garnish with additional cilantro, if desired.
Notes
Adjust the amount of Sriracha in the mayo recipe to your tastes.
To save time, use a pre-packaged broccoli slaw.
For even cooking, make the patties a similar size with an even thickness.
To prevent the patties from puffing up while cooking, make an indentation in the center of each patty with your thumb or finger.
Store leftover sauce, slaw and burgers in separate airtight containers in the refrigerator for up to 3 days.
See the blog post for additional tips and substitutions.
Nutrition
Serving:
1
burger
|
Calories:
368
kcal
|
Carbohydrates:
15
g
|
Protein:
23
g
|
Fat:
25
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
9
g
|
Monounsaturated Fat:
9
g
|
Trans Fat:
0.1
g
|
Cholesterol:
144
mg
|
Sodium:
421
mg
|
Potassium:
851
mg
|
Fiber:
2
g
|
Sugar:
8
g
|
Vitamin A:
2971
IU
|
Vitamin C:
16
mg
|
Calcium:
53
mg
|
Iron:
2
mg