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Pacific Rim Chicken Burgers with Ginger Mayonnaise


1 pound ground chicken
2/3 cup panko*
1 egg, lightly beaten
2 green onions, thinly sliced
3 tablespoons chopped cilantro
1 clove garlic, minced
1 teaspoon Asian hot chili sauce
1 teaspoon salt
1 tablespoon vegetable oil
1/2 cup bottled teriyaki glaze
4 teaspoons honey
4 sesame buns, split and toasted
4 leaves red lettuce
1 cucumber, peeled, seeded, halved and thinly sliced lengthwise
Ginger Mayonnaise: recipe follows.
cilantro sprigs


In large bowl, mix together chicken, panko, egg, onions, cilantro, garlic, chili sauce and salt. With oiled hands, form into 4 patties. In small bowl, mix together teriyaki glaze and honey. In large nonstick frypan over medium high heat, place oil. Add chicken and cook, turning and brushing with teriyaki glaze, about 10 minutes or until done. Place burgers on toasted buns and top with lettuce, cucumber and Ginger Mayonnaise. Garnish with additional cilantro and cucumber slices. Makes 4 servings.

Ginger Mayonnaise: In small bowl, mix together ½ cup mayonnaise, 2 teaspoons sweet pickle relish, 2 teaspoons minced fresh ginger, 2 teaspoons lime juice, 1 clove garlic (minced) and ¼ teaspoon salt.

* Panko is Japanese bread crumbs, available in the international section of large supermarkets. If not available, plain dry bread crumbs may be substituted.

For information about the 2005 National Chicken Cooking Contest in North Carolina, contact the National Chicken Council at 202-296-2622 or visit www.eatchicken.com.

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