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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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Total:: 30 min
Prep:: 10 min
Cook:: 20 min

Yield:: 4 servings

Level:: Easy

Nutrition Info

Healthy

Ingredients

Nonstick cooking spray
1 small carrot
1 small red onion, halved
1 pound ground chicken
1/4 cup panko (Japanese breadcrumbs)
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

Directions

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, the 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 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.

Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

My Private Notes

Name: Asian Chicken Burgers
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: Nonstick cooking spray; 1 small carrot; 1 small red onion, halved; 1 pound ground chicken; 1/4 cup panko (Japanese breadcrumbs); 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

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Asian Chicken Burgers

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