Asian Chicken Burgers

With my hamburger buns ready, I am making some chicken burger patties to go with it.  My first yummylicious Asian Chicken Burgers from my humble kitchen, for our dinner.

Ingredients: (makes 4 patties)

(A) For the chicken burger patties

1 large chicken breast (half breast only, skinless)

1 whole chicken leg (deboned and skinless)

1 tbsp. light soy sauce

3/4 tbsp. oyster sauce

1 1/2 tsp. sesame oil

1 sprig spring onion (finely chopped)

1 small egg 

1/2 cup panko bread crumbs

2 dashes ground white pepper

(B) For the sweet soy drizzle sauce

1/2 tbsp light soy sauce

1 tsp. sesame oil

1 tbsp. honey

1 tbsp. brown sugar

1/2 tsp. garlic powder

1/2 tsp. cornflour

1 tsp. water

(C) For the Asian chicken burgers assembly

4 large burger buns

2 tbsp. Sriracha sauce + 1 tbsp. Kewpie mayonnaise (mix in a small bowl and set aside)

Sliced tomatoes

Leafy greens of your choice

Methods:

(A) To ground the chicken

1. Rinse and pat dry the chicken.
2. Cut the chicken into 1-inch cubes.
3. Arrange the cut chicken on a plate or tray and put it in the freezer to chill for 20 minutes.  At this point the chicken is firm but not frozen.
4. Using a food processor, process the chicken until it's grounded or minced to your desired texture.  We might need to process it in portions, depending on the amount of chicken used.
5. Transfer the mince into a large bowl.  

(B) To make the chicken patties

1. Combine the minced chicken with light soy sauce, oyster sauce, sesame oil, spring onion, egg, pepper and bread crumbs.  You can use your hand or a big wooden spoon to mix everything thoroughly.
2. Divide the chicken into 4 patties.  Form into balls, then flatten them with the palm of your hands to form patties with sizes, fit for the hamburger buns.  Do not make your burger patties thicker than 1 inch or they will dry out before they are thoroughly cooked).
3. Arrange the formed patties on a parchment-lined baking tray or on a large plate.  Refrigerate the patties while you make your sweet soy drizzle sauce.

(C) Make the sweet soy drizzle

1. In a small bowl, stir together water and cornflour until dissolved, and set aside.
2. In a small saucepan, combine the soy sauce, sesame oil, honey, brown sugar and garlic powder.  Stir well until combined.  Heat the mixture over low heat, stirring often until the sugar is dissolved.  Once the mixture starts to form little bubbles on the sides, add the cornflour mixture.  Whisk vigorously with a spoon, keeping the heat low and do not let the mixture bubble over.  Once the mixture has slightly thickened, turn off the heat and immediately transfer the sweet soy mixture into a small bowl.  Set aside.

(D) Cook the chicken burger patties

1. Heat about 1/4 inch of oil in a skillet using medium-low heat.  Once the heat is hot enough, reduce to low, then add chicken patties in 2 batches, flipping the burgers two or three times to avoid over browning.  The burgers should be nicely golden and fully cooked.  I use a small knife to poke into the burger patties to confirm its doneness.  If it can easily cut through, then its done.
2. Remove from heat and place them on a plate, and repeat with the rest until all is done.

(E) Assemble the Burgers

1. Cut the hamburger buns into 2 portions horizontally.
2. Place your leafy greens on the bottom layer of the burger bun.  Top it with 2 slices of tomatoes.  Drizzle or spoon some sriracha mayo sauce over the tomatoes and follow by a burger patty.  Finally, spread or drizzle some sweet soy sauce dressing over the patties.  It is fine if some of the sauce drip down the sides of the burger.
3. Our dinner is served!

This yummylicious Burger recipe is adapted from 'womanscribbles.net' with a slight adjustment to suit my preference.