Why am I posting an Asian Chicken burger recipe? I love burgers, but making them healthier doesn’t always satisfy that burger craving. It’s fine to have a greasy, restaurant burger every now and again, but when you want a healthy burger-type dinner, you have to get a bit creative.
Non-stick cooking spray
- 1 small carrot
- 1 small onion, halved
- 1 pound ground chicken (read labels!)
- 1/4 cup Panko crumbs
- 1/4 cup hoisin sauce
- 1 tablespoon grated peeled ginger *
- 4 teaspoons low-sodium soy sauce
- 3 teaspoons hot Asian chili sauce, such as sambal oelek
- 8 ounces white mushrooms, thinly sliced
- 2 teaspoons toasted sesame oil
- Juice of 1 lime **
- 4 whole-wheat sesame hamburger buns
* Most markets sell ground ginger in the produce section (it’s in a tube). That’s what I use.
** I always have lime & lemon juice in the bottle on hand. Faster & easier.
- 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, 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 of 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.