Categories: Sandwiches
Ingredients
- 3 1/2 oz. boneless, skinless chicken breast
- 6 1/2 oz. boneless,skinless chicken thigh
- 1/2 bunch green onion
- 2 stems cilantro
- 1/2 tsp Gourmet Garden brand lemongrass paste
- 1/2 tsp. Gourmet Garden ginger paste or fresh ginger grated into a paste
- 1/2 tsp. Gourmet Garden garlic paste or fresh garlic minced into paste
- 1Tbsp. olive oil
- 1/2 Tbsp. soy sauce
- 1/2 Tbsp. fish sauce
- 1/2 Tbsp. plain rice vinegar
- 1/2 Tbsp. water
- 1/2 Tbsp. sugar
- Hamburger buns or onion rolls, toasted for serving
Directions
- Cut chicken meat into chunks, discarding visible fat, transferring them to a food processor as you work. Pulse until just coarsely chopped.
- Coarsely chop all but 2 of the green onions. Transfer chopped onions to the food processor, along with the cilantro. Pulse for 5 seconds or just until incorporated. Transfer to a mixing bowl, stir in lemongrass, ginger and garlic pastes; cover and refrigerate for 15 minutes, then shape the mixture into 2 somewhat flat patties of equal size.
- Heat the oil in a large nonstick skillet over medium heat. Once the oil shimmers, add the patties and cook 4 minutes, the turn and cook 4 minutes on second side.
- Add the soy sauce, fish sauce, vinegar, water and sugar to the skillet, stirring until the sugar dissolves. Cover with a lid and cook for 2 minutes, turning the burgers so they are coated, until the sauce in the pan has become sticky. The burgers should be cooked through. Turn them over to coat them evenly in the pan sauce just before removing.
- Place burgers on buns, cut remaining green onions into thin shreds; garnish the burger with them. Serve at once.
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makes 2 servings