Chinese Chicken Salad Burgers

Prep: 15 mins

Cook: 15 mins

Level: Easy

Serves: Updated

4

Description

Tender lettuce-wrapped chicken burgers topped with Chinese slaw. An easy, healthy and unbelievably delicious anytime meal.

Ingredients

• FOR THE BURGERS:
• 1 pound Ground Chicken
• 1 Tablespoon Low Sodium Soy Sauce
• 1 teaspoon Freshly Grated Ginger
• 1 teaspoon Sriracha
• 2 cloves Garlic, Minced
• 2 whole Scallions, Minced
• 1 Tablespoon Finely Chopped Cilantro
• Vegetable Oil, For Your Grill Pan
• FOR THE SALAD:
• 2 cups Thinly Sliced Hearts Of Romaine
• 1 cup Thinly Sliced Red Cabbage
• 1 cup Shredded Carrots
• ¼ cups Cilantro Leaves, Chopped
• 2 whole Scallions, White And Light Green Parts Only, Thinly Sliced
• 2 Tablespoons Toasted Sesame Seeds
• FOR THE DRESSING:
• 1 clove Garlic, Grated
• ¾ teaspoons Freshly Grated Ginger
• 1 Tablespoon Smooth Peanut Butter
• 1 Tablespoon Honey
• 1 Tablespoon Unseasoned Rice Vinegar
• 1 Tablespoon Plus 2 Teaspoons Low-sodium Soy Sauce
• ½ teaspoons Sriracha
• 1 Tablespoon Dark Sesame Oil
• FOR SERVING:
• 4 leaves Lettuce (I Prefer Bibb Lettuce) Or Buns Of Your Choice

• FOR THE BURGERS:
• 1 pound Ground Chicken
• 1 Tablespoon Low Sodium Soy Sauce
• 1 teaspoon Freshly Grated Ginger
• 1 teaspoon Sriracha
• 2 cloves Garlic, Minced
• 2 whole Scallions, Minced
• 1 Tablespoon Finely Chopped Cilantro
• Vegetable Oil, For Your Grill Pan
• FOR THE SALAD:
• 2 cups Thinly Sliced Hearts Of Romaine
• 1 cup Thinly Sliced Red Cabbage
• 1 cup Shredded Carrots
• ¼ cups Cilantro Leaves, Chopped
• 2 whole Scallions, White And Light Green Parts Only, Thinly Sliced
• 2 Tablespoons Toasted Sesame Seeds
• FOR THE DRESSING:
• 1 clove Garlic, Grated
• ¾ teaspoons Freshly Grated Ginger
• 1 Tablespoon Smooth Peanut Butter
• 1 Tablespoon Honey
• 1 Tablespoon Unseasoned Rice Vinegar
• 1 Tablespoon Plus 2 Teaspoons Low-sodium Soy Sauce
• ½ teaspoons Sriracha
• 1 Tablespoon Dark Sesame Oil
• FOR SERVING:
• 4 leaves Lettuce (I Prefer Bibb Lettuce) Or Buns Of Your Choice

Preparation

Place all the ingredients for the burgers in a large bowl. Use your hands to mix the ingredients until just combined. (Yes, I know some of you don’t love touching raw meat, but it will be over soon.) Form the chicken mixture into 4 equal patties. They will be pretty mushy/messy, but damp hands will help.

Heat about 1½ tablespoons of vegetable oil in a large non-stick pan. (There should be just enough oil to coat the bottom of the pan.) When hot, add the burgers and cook for about 7 minutes on each side until nicely browned and cooked through. Remove the burgers from the pan and let them rest for 5 minutes.

While your burgers are cooking, you’re going to make the salad. Place all the ingredients for the salad in a large bowl and toss to combine. (Easy!) Briefly set aside.

In a small bowl combine all the ingredients for the dressing.

When it comes to serving these bad boys, you have two options:
1. Serve burgers on lettuce/buns topped with salad and drizzle with dressing to taste.
2. Add half of the dressing to the salad and toss to coat. Top burgers with dressed salad and serve with extra dressing for dipping/drizzling.

As always, you do you.