Best Cassies Awesome Asian Chicken Burgers Recipes

ASIAN CHICKEN BURGERS

Asian Chicken Burgers image

Nice flavors. I normally do not have to use an egg and breadcrumbs for these burgers. If your ground chicken is very dry or crumbly add an egg and a 1/4 cup of breadcrumbs. Nice served on a bun with lettuce, stir-fried beansprouts, teaspoon of soy sauce and sesame seeds. As a topping we use sour cream.

Provided by PetsRus

Categories Lunch/Snacks

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 -2 tablespoon peanut oil
1 onion, finely chopped
1 teaspoon fresh grated ginger
2 garlic cloves, crushed
1 deseeded red chili peppers (optional) or 1 green chili pepper, finely chopped (optional)
4 ounces shiitake mushrooms, stems removed and finely chopped
1 lb ground chicken or 1 lb ground turkey
1 -2 tablespoon soy sauce
1 tablespoon rice wine or 1 tablespoon dry sherry
1 tablespoon hoisin sauce
1 teaspoon sugar
oil (for frying)

Steps:

Heat the oil and fry the onion, ginger, garlic and chili for a 2-3 minutes, add the mushrooms for the last minute.
Set aside to cool.
Mix the ground chicken with all the other ingredients and the cooled onion mixture, shape into 4 or 6 burgers.
Fry them in some oil on a medium fire for several minutes on each side until done and browned.
Serve as suggested in the recipe-intro or use your own ideas.

Nutrition Facts : Calories 236.8, Fat 12.9, SaturatedFat 3.2, Cholesterol 97.6, Sodium 388.1, Carbohydrate 8.6, Fiber 1.4, Sugar 4.1, Protein 21.5

~ CASSIES AWESOME ASIAN CHICKEN BURGERS ~

~ Cassies Awesome Asian Chicken Burgers ~ image

I love creating new burgers for my family to enjoy, and we love anything Asian, and anything chicken, so this is my newest creation. The sauce was so good with this burger. I used tomato, red cabbage and cucumbers as condiments. Use whatever you desire. Just make sure you try my sauce. This recipe can easily be doubled or...

Provided by Cassie *

Categories Burgers

Time 25m

Number Of Ingredients 19

Ingredients

8 oz boneless, skinless chicken breast
1/4 c shredded carrots
1 green onion, minced - green tops too
1 clove garlic, minced
1 Tbsp soy sauce
1 tsp ginger paste
1 tsp sesame oil
1/2 Tbsp rice vinegar
salt & pepper
tomato slices, red cabbage shredded, cucumber sliced thin - these are just what i used, you can use whatever you prefer
toasted buns or i used toasted french bread
SAUCE
1 1/2 Tbsp sour cream
1 Tbsp mayonnaise
1/2 Tbsp soy sauce
1/4 tsp sriracha sauce or less if preferred
1/2 Tbsp brown sugar
1/4 tsp sesame oil
1/2 tsp dijon mustard

Steps:

1. Make sauce : Whisk all sauce ingredients until smooth. Cover & refrigerate until ready to use.
2. In a food processor, add chicken breast and pulse until chicken is ground. ( Or can buy already ground chicken. ) Place in a small bowl. Shred carrots, green onion and garlic in food processor. Add to chicken. Next, add the ginger, soy, sesame oil, ginger, vinegar and mix until well blended.
3. The chicken burgers can either be grilled or broiled. If grilling you will need a grill pan as it is a loose mixture. Spray the grill pan, divide meat mixture in half, shape patties once on the pan. Salt and pepper. Place on rack over medium heat on grill and cook for 6 minutes, then flip to other side and cook another 6 minutes or until juices run clear.
4. I broiled mine today. Spray broiler pan with non stick cooking spray and divide meat mixture in half and pat out meat mixture in the shape of a patty once on pan. Salt & pepper. Place rack in oven about 4 - 6 inches below heat. Cook for 6 - 8 minutes on one side and flip to the other and finish cooking until juices run clear.
5. Butter your bread or bun and toast either on grill or in broiler - I toasted mine right beside the patties. Spread sauce on bottom and top pieces of bread or bun. Add desired condiments. Enjoy! So good!

ASIAN CHICKEN BURGER WITH SPICY LEMONGRASS MAYO AND PICKLED ASIAN SLAW

Asian Chicken Burger with Spicy Lemongrass Mayo and Pickled Asian Slaw image

Provided by Kelsey Nixon

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 21

Ingredients

1 cup mayonnaise
1 to 2 tablespoons chili sauce, such as Sriracha
1 tablespoon bruised and finely minced lemongrass
Zest and juice of 1 lime
Kosher salt and freshly ground pepper
1 1/2 pounds ground chicken, half dark and half white meat
2 tablespoons hoisin sauce
1 tablespoon toasted sesame oil
1 tablespoon soy sauce
4 cloves garlic, minced
4 scallions, green and white parts minced
Kosher salt and freshly ground pepper
4 sesame-seed hamburger buns, halved and buttered
Pickled Asian Slaw, for serving, recipe follows
1/4 cup rice wine vinegar
2 tablespoons toasted sesame oil
2 cloves garlic, minced
Kosher salt and cracked black pepper
2 tablespoons thinly sliced pickled ginger
1/4 small head napa cabbage, finely shredded (about 3 cups)
1/4 red bell pepper, thinly sliced

Steps:

For the spicy lemongrass mayo: Mix together the mayonnaise, chili sauce, lime zest and juice and lemongrass in a small bowl. Season with salt and pepper and set aside. For the Asian chicken burger: Combine the chicken, hoisin, sesame oil, soy sauce, garlic and scallions in a large bowl. Mix together and form into 4 equal patties about 1/2-inch thick and 4 inches wide. This patty will be a bit wetter than your average patty because of the sauces and flavor in there. Sprinkle each side of the patties generously with salt and pepper. Create a small well in the center of each patty, using your thumb. Cook your patties on the griddle over medium heat until golden brown on each side and 160 degrees F, 4 to 5 minutes per side. Because of the sugar content in these patties, they can burn easily so watch your heat. Let rest 5 minutes. Place your buns on the griddle and toast them. For assembling: Place some of the spicy lemongrass mayo on each side of the buns. Add the chicken patties and top with the Pickled Asian Slaw. Finish with the top bun and serve with additional slaw and mayo on the side.
Add the rice wine vinegar to a mixing bowl and whisk in the sesame oil and garlic. Season with salt and pepper. Add the ginger, cabbage and peppers and toss to coat with the dressing. Adjust the seasoning and let sit 20 minutes to let the flavors meld together before serving. Yield: 2 cups.

ASIAN INSPIRED CHICKEN TENDERS ~ CASSIES

Asian Inspired Chicken Tenders ~ Cassies image

I consider this sauce to be of restaurant quality, if not better than some...it was just perfect...I started adding ingredients I had that I knew would work together, and let me tell you, it was fabulous! My family couldn't get enough. I ended up making 5 pounds of tenders & very little sauce left. If you won't be making as many tenders, you could cut the sauce recipe if half...but, you may even want to double it - to store for another recipe. This would be great to use many different ways. I think it would be great on pork or even to drizzle over a good juicy burger. Enjoy! My pic

Provided by Cassie * @1lovetocook1x

Categories Chicken

Number Of Ingredients 22

Ingredients

SAUCE
1 cup(s) honey
2 clove(s) garlic, minced
1 1/2 - fresh lemons - squeezed
2/3 cup(s) low sodium soy sauce
1/2 cup(s) pineapple juice
1/4 cup(s) each - rice vinegar & olive oil
1/2 cup(s) packed, brown sugar
1 1/4 teaspoon(s) garlic powder
1/4 - 1/2 teaspoon(s) five spice
1 1/2 teaspoon(s) black pepper - more for chicken too
1 teaspoon(s) red pepper flakes - optional - they give it just the right amount of heat - not too hot
FOR THE CHICKEN TENDERS
3 - 5 pound(s) chicken tenders
garlic - powder, onion powder and kosher salt to season chicken
2 1/4 cup(s) flour divided
1 tablespoon(s) season salt
1 teaspoon(s) pepper
3 - eggs
1/4 cup(s) each- milk & flour
1 tablespoon(s) oil
oil - for frying

Steps:

For the sauce: In a medium saucepan, whisk all of the ingredients together. Bring to a boil and simmer until slightly thickening. It won't be a thick sauce. Thickens a bit more as it cools. So, it's great to make this ahead to give it more time to thicken, plus for he flavors to have time to mesh. This sauce is delish..Can use it t drizzle over the chicken or as a dipping sauce on the side.
For the tenders: If you have a turkey fryer to use, works great for making many tenders at once. If not use a frying pan with enough oil that the chicken can float. Place 2 cups of flour in a bowl or shallow dish. Add the pepper and seasoning salt. Add other spices if you like too. In another dish, whisk eggs until well blended, whisk in the flour, oil and milk.
Season your chicken - I used onion and garlic powder, some kosher salt and pepper. Toss to evenly season.
Once oil is hot - dip chicken into egg mixture, let excess batter drip off and then coat in the flour mixture. Place in hot oil, making sure not to over crowd. I did 10 at a time, in the turkey fryer. Depends what type of pan or fryer you're using. When they float, they are done...Drain on paper towels, then season with salt if preferred. Plate and either dip or drizzle the chicken with the sauce - or as my daughter likes it as a dipping sauce on the side.
Enjoy these delicious tenders and sauce - they are so very good. The sauce is super.

CHINESE CHICKEN BURGERS WITH RAINBOW SESAME SLAW-CONTEST WINNER!

Chinese Chicken Burgers With Rainbow Sesame Slaw-Contest Winner! image

This is Brigitte Nguyen's $50,000 Grand Prize recipe in the 2009 National Chicken Cooking Contest put on by the National Chicken Council. Geared to big appetites, it could easily be turned into eight burgers rather than six. Cook them on the grill or in a frying pan if you prefer. As a shortcut, you could substitute 2 cups of already-grated cabbage for the julienned vegetables in the slaw. Look for Sriracha chile sauce on the Asian aisle of the supermarket. Any type of Asian chile sauce may be substituted.

Provided by Sharon123

Categories Chicken

Time 40m

Yield 6 serving(s)

Number Of Ingredients 24

Ingredients

2 lbs ground chicken
2 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon toasted sesame oil
6 garlic cloves, minced
1 tablespoon minced lemongrass
1/3 cup sliced scallion
6 hamburger buns with sesame seeds
6 tablespoons butter, softened
1 tablespoon vegetable oil
6 tablespoons hoisin sauce
sliced scallion
3/4 cup mayonnaise
1 lime, juice and zest of
2 tablespoons sriracha chili sauce
2/3 cup julienned bell pepper (red, orange, yellow or any color combination)
2/3 cup julienned snow peas (strings removed)
2/3 cup julienned jicama
1 1/2 tablespoons rice wine vinegar
1 tablespoon sugar
1 tablespoon soy sauce
1 teaspoon sriracha chili sauce
1 teaspoon sesame oil
1 tablespoon toasted sesame seeds

Steps:

In large bowl, mix together ground chicken, soy sauce, sugar, sesame oil, garlic, lemongrass and scallions. Divide the mixture into 6 patties and set aside.
Place a grill pan over medium heat. Spread softened butter on hamburger buns and place on grill pan until light brown. Wipe grill pan with paper towel and brush with vegetable oil.
Place chicken patties on grill pan and cook over medium-high heat, turning once, until internal temperature reaches 165 degrees, about 7 minutes per side. During last few minutes of cooking, baste each burger with 1 tablespoon of the hoisin sauce.
To assemble, place 1 tablespoon Sriracha Lime Mayo on each bottom and top bun. Place chicken on bun bottoms and top each with 1/3 cup Rainbow Sesame Slaw. Serve with any remaining slaw and mayo on the side. Garnish with scallions. Enjoy!
Makes 6 servings.
Sriracha Lime Mayo:.
In small bowl, mix together mayonnaise, zest and juice of lime and Sriracha chile sauce. Set aside.
Rainbow Sesame Slaw:
In medium size bowl, mix together bell peppers, julienned snow peas, julienned jicama, rice wine vinegar, sugar, soy sauce, Sriracha chile sauce, sesame oil and toasted sesame seeds.