Fresh Herb Asian Chicken Burgers Recipe
These Fresh Herb Asian Chicken Burgers are bursting with vibrant flavors from cilantro, basil, and aromatic spices, paired perfectly with a smoky ginger aioli. Juicy and flavorful, these patties combine ground chicken with fresh herbs and Asian-inspired seasonings. They can be cooked easily on the stovetop, grill, or air fryer and served on buns, wraps, or salads for a versatile, delicious meal.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: Halal
Ingredients
Herb and Vegetable Mixture
- 1 cup roughly chopped fresh cilantro
- 1 cup roughly chopped fresh basil
- 1 large yellow bell pepper
- 6 medium scallions (coarsely chopped)
- 2 tablespoons finely grated fresh ginger
- 1 tablespoon low-sodium soy sauce
- 2 tablespoons sweet chili sauce
Burger Patties
- 1 pound ground chicken
- 1 large egg
- ¾ cup Panko breadcrumbs
- 2 teaspoons ground coriander
- 1 teaspoon curry powder
- ½ to 1 teaspoon kosher salt (Morton’s recommended)
- ½ teaspoon ground black pepper
- 1 tablespoon extra virgin olive oil (for cooking)
- Additional olive oil for brushing the patties
Smoky Ginger Aioli
- ½ cup Greek yogurt
- ¼ cup mayonnaise (Helman’s recommended)
- 1 tablespoon finely grated fresh ginger (or ginger paste)
- ½ teaspoon smoked paprika
- ¼ teaspoon kosher salt (Morton’s recommended)
Instructions
- Prepare Your Workstation: Line a sheet pan with foil or parchment paper and set aside for forming the burger patties.
- Make Herb and Scallion Mixture: In a food processor bowl, combine cilantro, basil, bell pepper, scallions, 2 tablespoons finely grated ginger, soy sauce, and sweet chili sauce. Pulse on and off until mixture retains some texture – avoid creating a smooth puree. Scrape down the sides as needed to ensure even pulsing.
- Combine Burger Ingredients: In a medium-large mixing bowl, add ground chicken, egg, Panko breadcrumbs, ground coriander, curry powder, salt, and pepper. Pour in the herb mixture and mix thoroughly with a sturdy spatula until well combined.
- Form Burger Patties: Spray a half-cup measuring cup with non-stick cooking spray. Scoop the chicken mixture into the cup, level it off, then invert onto the prepared sheet pan. Tap to release the patty. Repeat for all the mixture. Lightly wet hands to flatten the patties slightly and shape them into rounds. Cover and refrigerate if not cooking immediately.
- Cook on Stovetop Sauté or Grill Pan: Heat a large sauté or grill pan over medium heat. Add 1 tablespoon extra virgin olive oil. Lightly brush the patties with olive oil on both sides. Cook patties for 5 to 7 minutes per side until nicely browned, flipping a few times if needed. Remove and let rest for a few minutes before serving.
- Grilling Option: Preheat grill to medium-high heat. Clean and oil the grates well. Brush patties with oil on both sides. Grill for 6 to 9 minutes per side until nicely browned. If patties appear dry, brush with extra oil during cooking. Remove and rest before serving.
- Air Fryer Option: Preheat air fryer to 425°F. Brush each patty with olive oil on both sides. Air fry for 6 to 10 minutes per side or until golden brown and cooked through. Remove and rest before serving.
- Prepare Smoky Ginger Aioli: In a medium bowl, whisk together Greek yogurt, mayonnaise, grated ginger, smoked paprika, and kosher salt until smooth. Store in refrigerator and use as a spread or dip.
- Serving Suggestions: Serve burgers on toasted brioche buns, low carb wraps, salads, or rice and vegetable bowls with a generous dollop of smoky ginger aioli for a fresh, flavorful meal.
Notes
- You can refrigerate formed patties for up to 24 hours before cooking.
- Adjust the salt level to taste as ground chicken can vary in moisture and flavor intensity.
- Be careful not to over-process the herb mixture; you want texture, not a smooth paste.
- Use a food thermometer to ensure chicken burgers reach an internal temperature of 165°F (74°C) for safety.
- For gluten-free version, substitute Panko breadcrumbs with gluten-free breadcrumbs.
- Smoky ginger aioli keeps well refrigerated for up to 3 days.
- Leftover burgers can be refrigerated for up to 3 days and reheated gently on stovetop or in air fryer.
