Tuesday, June 1, 2010

Ginger Chicken Burgers

With grilling season in full swing, my hubby and I made up these extremely tasty burgers to celebrate the Memorial Day weekend. You will not be let down in the flavor department when making these juicy, moist burgers. My husband and I have added this burger recipe to our "Favorites" list. This recipe is simple to make and would easily impress even the pickiest of dinner guests! I can not rave about this burger recipe enough!! These burgers are made with ground chicken, which is easy on your pocket book as well as your waistline! The burgers are flavored with just the right amount of seasoning for a little kick and are topped with a creamy ginger mayo sauce. The burgers are also topped with lettuce and cucumbers to help cool down the touch of "heat" in the burgers! Try this recipe for your next summer get together!

Ginger Chicken Burgers
photo courtesy of blogchef
recipe adapted from blog chef

1 1/4 lbs. ground chicken (Make friends with your butcher at your favorite grocery store. He will gladly grind up the chicken for you)
2/3 c. Panko bread crumbs or regular breadcrumbs
1 egg, slightly beaten
2 green onions, chopped
3 T. cilantro, chopped
1 garlic clove, minced)
1 tea. chili sauce
1 tea. salt
1/2 c. teriyaki sauce
4 teas. Honey
6 hamburger buns
1 cucumber, peeled and thinly sliced

Ginger Mayo
1/2 c. Mayo
2 teas. sweet pickle relish
2 teas. minced fresh ginger
2 teas. lime juice
1 garlic clove, minced
1/4 teas. salt


Step 1:
to make ginger mayo- in a medium bowl combine mayonnaise, pickle relish, ginger, lime juice, garlic powder and salt. Mix well, cover and refrigerate until needed.
Step 2: In a large bowl combine the ground chicken, breadcrumbs, egg, green onions, cilantro, garlic, chili sauce and salt. Mix well and form into 6 patties. In a small bowl mix teriyaki sauce and honey. Step 3: Brush grill grates with oil and heat an outdoor grill (this recipe can also be done in a fry pan but grill is best!) to medium high heat. Add chicken burgers and brush with teriyaki glaze while turning and cooking until chicken has reached an eternal temp of 165 degrees.
Step 4: Place burgers on a bun, top with lettuce, cucumber and ginger mayo.
(Makes 6 good size burgers)


Ashlee, The Culinary Queen


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