Ginger-chicken burgers

Random recipe review

Oh, the smell while they cook!

5/5

Can't wait to eat them, such a tempting aroma.

Paul R Smith

Ginger-chicken burgers

Servings:	Serves 8 - Makes 8 ginger chicken burgers
Calories per serving:	129
Ready in:	30 minutes
Prep. time:	15 minutes
Cook time:	15 minutes
Difficulty:
Recipe author:	Chef
First published:	24th October 2012

The soy sauce makes them look like beefburgers!

These barbecue chicken burgers are really tasty and quick to make. Serve in decent bread rolls with a little green salad and satay sauce.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 500g (1/2 lb) of boneless chicken (breast, thighs etc)
• 2 tablespoons freshly grated ginger
• 2 cloves garlic, peeled and crushed
• 4 spring onions, finely chopped
• 1 fresh red chilli, finely chopped
• 1 tablespoon dark soy sauce
• 40 g breadcrumbs

Method

1. Place the chicken pieces in a food processor with a metal blade and pulse until you have a rough mince. Don't over-do it or you'll end up with baby-food.
2. Add the remaining ingredients and give it a quick pulse.
3. Tip out onto a cutting board and make the final mix with your hands.
4. Shape into 8 burgers.
5. Place on an oiled barbecue grill, hotplate, griddle, or even a frying pan.
6. Cook for about 8 minutes, turning every two minutes.
7. Check they are properly cooked.
8. Rest for 4 minutes.

Serving suggestions

Serve with satay sauce.

Chef's notes

Use chili sauce if you don't have fresh chillies.

Freeze the uncooked burgers, separated with greaseproof paper for easy thawing.

With in the proportions above, you should not need a beaten egg to hold the burgers together, however, if you increase the quantity of breadcrumbs over 40g , then add a beaten egg at step one.

See also

• Get chicken pieces the economical way, joint the chicken yourself

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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