The only drawback of these flavor-packed chicken burgers is that they have to be pan-cooked in order to keep their shape because they are very moist. Worth the mess!
The original recipe notes that the ginger, garlic, cilantro and scallions incorporated into the burger makes them similar to a dumpling filling. They were fresh and light.
I loved the soy-lime mayonnaise sauce and loads of toppings. I served them with a generous amount of sauce, and jalapeño and avocado slices on potato rolls. There were so many toppings that we forgot to add lettuce! I may even try them topped with arugula next time.
This recipe was adapted from The New York Times, contributed by Yasmin Fahr. I used freshly ground chicken thigh meat and froze the formed burgers for 20 minutes prior to cooking. We ate them with pickles and chips.
Yield: Serves 4
freezer for 20 min before cooking
- 1/3 cup mayonnaise
- 1 tsp soy sauce or fish sauce
- 1 lime, cut into wedges
- Kosher salt
- 1 packed cup cilantro leaves and tender stems, roughly chopped, plus more for serving
- 1/4 cup mashed, ripe Hass avocado (from about 1/2 avocado; slice the other half for serving)
- 2 scallions, light green and white parts only, thinly sliced
- 3 large garlic cloves, grated, minced, or pushed through a garlic press
- 1 (2-inch) piece ginger, grated or minced (about 2 tsp)
- 1/4 to 1/2 teaspoon red-pepper flakes, to taste
- 1 pound ground chicken, preferably dark meat (I used freshly ground chicken thighs)
- 2 T neutral oil, such as canola oil, or ghee
- 4 potato, brioche, or other burger buns, lightly toasted, as desired
- butter lettuce or other tender lettuce, for serving, or arugula
- 1 jalapeño, thinly sliced, for serving, optional
To Make the Sauce:
- In a small serving bowl, combine the mayonnaise and soy sauce.
- Season with the juice of 1 lime wedge and salt as needed.
To Make the Burgers:
- In a medium mixing bowl, use a fork to mash and thoroughly combine the chopped cilantro, mashed avocado (see Tip), scallions, garlic, ginger, red-pepper flakes, 1 teaspoon salt and 1 tablespoon of the soy-lime mayonnaise sauce.
- Add the chicken and gently combine. Form into 4 large balls.
- Cover with plastic wrap and refrigerate or freeze for 20 minutes to help maintain the shape while cooking.
- Heat a large (12-inch) cast-iron or heavy skillet over medium heat until very hot, 1 1/2 to 2 minutes.
- Add the neutral oil or ghee, then add the chicken meatballs, spacing them out in the pan. (We cooked 2 at a time.)
- Use a metal spatula to press them until they form 1/2-inch-thick patties.
- Cook without moving for 3 1/2 to 4 minutes, until a deep golden crust has formed and they easily release from the pan.
- Flip the patties using the spatula and cook until done with a nice crust on the other side, about 3 minutes more. If the patties need more time, cover the pan and cook for 1 to 2 more minutes, adjusting the heat as needed to avoid scorching.
- Squeeze a lime wedge over the patties and serve sandwiched between the buns topped with lettuce, a healthy slathering of sauce, avocado slices, jalapeño slices if using, and cilantro sprigs, if desired.
- Serve with the remaining lime wedges and mayonnaise on the side.
Tip: Resist the urge to add more than 1/4 cup mashed avocado to the ground chicken, as the burgers will get too soft and fall apart during cooking.