Ginger Chicken Burgers Recipes

GINGER CHICKEN BURGERS

Steps:

• Mix all ingredients vigorously together in a bowl.
• Roll into balls, press into patties 2 cm thick.
• Fry in a pan on medium heat in olive oil for about 3 minutes on each side.
• Serve as desired.

CILANTRO CHICKEN BURGERS WITH AVOCADO

Steps:

• Mix ground chicken, cilantro, soy sauce, garlic powder, lime juice, ground ginger, and ground black pepper together in a large bowl.
• Form the mixture into 4 patties.
• Prepare a skillet with cooking spray and place over medium heat.
• Cook burgers in the hot skillet until cooked through and no longer pink in the middle, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
• Serve on hamburger buns with slices of avocado and a 1 tablespoon ranch dressing.

MASALA CHICKEN BURGERS

Steps:

• Preheat the oven or grill to 375 degrees. Line a large baking tray with parchment paper and spray olive over it. Keep aside.
• In a medium mixing bowl add all the ingredients for burger patties and mix well.
• Flatten the mix in the bowl and then make 2 cross slits in the middle to divide the mix into 4 quarters.
• Use a spoon or spatula shape each quarter into a round ball and drop it on the lined tray, 3 to 4 inches apart from each other Shape into a round circle with a spoon and then gently press the meat into a flat 3 to 4-inch patty. Press the middle of the patty with your thumb or back of a spoon, this will allow the patty surface to cook flat and not puff up.
• Lightly spray over the burgers and cook in the preheated oven for 25 minutes. No need to turn halfway over.

PACIFIC RIM CHICKEN BURGERS WITH GINGER MAYONNAISE

Steps:

• MIX chicken, panko, egg, onions, cilantro, garlic, chili sauce and salt in a large bowl.
• With oiled hands, form into 4 patties.
• Mix together teriyaki glaze and honey in a small bowl.
• In large nonstick fry pan over medium high heat, place 1 tablespoon oil.
• Add chicken and cook, turning and brushing with teriyaki glaze, about 10 minutes or until done.
• PLACE burgers on toasted buns and top with lettuce, cucumber and Ginger Mayonnaise (recipe follows).
• Garnish with additional cilantro and cucumber slices.
• Ginger Mayonnaise: MIX 1/2 cup mayonnaise, 2 teaspoons sweet pickle relish, 2 teaspoons minced fresh ginger, 2 teaspoons lime juice, 1 clove garlic, minced and 1/4 teaspoon salt in a small bowl.

PACIFIC RIM CHICKEN BURGERS WITH GINGER MAYONNAISE

Steps:

• In a large bowl, mix together the chicken, panko, egg, green onions, chopped cilantro, garlic, chili sauce, and salt. With oiled hands, form mixture into 4 patties. In a small bowl, mix together the teriyaki glaze and honey.
• Heat oil in a large non-stick frying pan over medium-high heat. Add chicken patties and cook on both sides, brushing each side with the teriyaki-honey mixture, about 10 minutes, or until fully cooked through. Place burgers on toasted buns and top with lettuce, cucumber, and Ginger Mayonnaise. Garnish with cilantro sprigs and cucumber slices.
• In a small bowl, mix together all ingredients. Refrigerate until ready to use.

GINGER CHICKEN BURGERS WITH SESAME SLAW

Steps:

• Crumble chicken into a small bowl. Sprinkle with ginger, garlic and salt; mix well. Shape into two patties. , Broil 4-6 in. from the heat for 4-6 minutes on each side or until a thermometer reads 165° and juices run clear. , In a large bowl, combine the coleslaw mix, onion, salad dressing, mayonnaise and sesame seeds. Serve burgers on buns with coleslaw.

CRISPY PANKO CHICKEN BURGER WITH HONEY MUSTARD DRESSING

Steps:

• Cut the chicken: Remove the chicken tenders from the chicken breast. And then slice the remaining chicken breast in two, lengthwise. This will give two thinner chicken pieces along with one chicken tender. You can also pound the chicken thinner with something heavy.
• Make the marinade: Whisk the egg. Mix all the marinade ingredients together in a large bowl and add your prepared chicken breasts to it. Marinate for about 1 hour, covered in the fridge.
• Prepare the bread crumbs: To make the panko bread crumbs, we mix all the dry ingredients together in a large dish.
• Make the orange honey mustard: Mix all ingredients together, taste and season accordingly.
• Prepare your add-ons: Cut your preferred vegetables (for example spinach, tomato, avocado, onion and pickled jalapeños) and make the garlic mayo. Mix mayonnaise with garlic powder, season with salt and pepper to taste. Toast burger buns when chicken is almost done.
• Heat the oil: Pour 3 cups of oil into a large pan, make sure it will not be more than 1/3 full. The oil is hot enough when a drop of water into the oil sizzles. This will be at a temperature around 350-375 F (175-190C). The temperature will drop once the chicken is in.
• Bread the chicken: When the chicken has marinated for 1 hour, let the excess marinade drip off the chicken before placing it in the panko bread crumb mixture. Cover it nicely with the dry mixture, preferably using tongs.
• Fry the chicken: Add breaded chicken to the hot oil. Because the temperature is supposed to drop, I do suggest filling the pan, although not overcrowding it. If you cook one piece at a time, the oil will be too hot, burning the panko bread crumbs. Depending a little on the size of your chicken and the temperature of the oil, the chicken will be done at 5-8 minutes. If the oil doesn't cover the chicken entirely, flip them over once mid-frying. Remove from heat when they're golden brown. Sprinkle with some salt and drain on a paper towel.
• Assemble the burger: Slice your warm bun, spread garlic mayo on the bottom and orange honey mustard on the top. Get some greens and tomatoes on the bottom, add the chicken burger, onion, pickled jalapeños and avocado. Put the burger top on and you are officially ready to dig in.