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.
Sounds yummy! Just to let you know the “subscribe Me” input box is cutting off your text on my browser (Firefox 2 on mac).
you can also use the same mixture to put inside a wonton wrapper and then either steam it or saute in a pan: delicious.
Olga: That’s where I got the idea, it’s very similar to the pork dumplings I make.
What is shaoxing?
Cyndi: It’s a common Chinese cooking wine used in many Asian dishes.
Just to let you know, I’m using Firefox 2 too & I don’t seem to have a problem. 😀
mmm chicken burgers! I did not even know they sell ground up chicken!
These look so delicious, I have some ground turkey that I can now put to good use!
The burgers were yummy when served with wasabi mayonaise and sweet Vietnamese chili sauce as condiments. I also mixed black sesame seeds and chopped green onions in which made the patties a bit more colorful.
I made these last night and they were AWESOME…
I used turkey instead of chicken because we were having chicken every other night of the week, and I didn’t add the Shaoxing (because I don’t have easy access to an Asian grocery store) but even with these changes they turned out so well.
My husband always has toppings and sauces on his burger, but he paid these the highest compliment possible by saying they “didn’t need a thing”…nice work Rachel!
I am glad you and your husband enjoyed the burgers, Courtney! re: Shaoxing- my local Safeway, Giant and Superfresh all carry it so you might want to be on the lookout at your local grocery store if you’re still interested in picking some up!
Just wanted to chime in and let you know that I tried this recipe. It turned out great and was very flavorful. I used ground turkey and subbed rice wine vinegar for the wine but I loved the flavor and the juiciness. Nice work!
YUM YUM, these were SO GOOD! I only made two patties and I’m using the leftovers for Moussaka, but fantastic! I will be making these again. Thanks!
This was a great recipe to work from, thank you for sharing it! I am allergic to gluten and on a pretty restrictive diet for other food allergies as well. Instead of using Panko, I used a quarter cup of ground flaxseed. I also grated in one shallot instead of two and left out the wine. Came out great!