1lb ground chicken
2 tablespoons dark soy sauce
1 1/2 tablespoons black sesame oil
1 tablespoon shaoxing wine
1/4 cup panko
1 inch knob ginger, grated
2 shallots, grated
In medium bowl, combine all ingredients with a light hand. If the mixture is very wet, add more panko. Shape into four patties. Grill or cook in a large skillet for about 5 minutes on each side. If they are on the thick side, cover the skillet for part of the cooking time to help them cook through. Serve hot on rolls.
I hesitated posting this because it wasn’t very photogenic and I couldn’t think of a good name to call it but they were so good I couldn’t resist. These are the juiciest, most flavorful chicken burgers I’ve ever had. Chicken burgers have the tendency to be dry and breast meat isn’t always the most flavorful but this burger really works. The ginger and shallot give it a fresh flavor and I am betting that the sesame oil, in addition to being tasty, really sealed the juices in. Perfect for a light Spring meal and they took less than 20 minutes to make.