Asian Chicken Burgers

I am a few days behind in posting. It may be called the lazy days of summer; however, business-wise the beginning of August is always hectic for me.  But rest assured all of you naysayers, I have recipes to share, and am keeping with my Food Challenge of something different 365 times in 2014.  Once again concentrating on what is coming in the garden I chose this week's fare around cabbage, peppers and cucumbers. The next 3 posts all have an Asian flair.   Light and crunchy, colorful and healthy. Tying the weeks dishes together with a common thread made use of ingredients purchased, used what was fresh in the garden, and created what was a main dish one night into a side the next.  Wallah! Inexpensive, tasty and healthy! Say it my food friends....the trifecta of a perfect food plan!

Asian Chicken Burgers

printable recipe

1 small carrot, grated

1 half of a small red onion grated

1 lb. ground chicken (or turkey)

1/4 c. Panko bread crumbs

1/4 c. Hoisin sauce

1/8 tsp ground ginger 

4 tsp. soy sauce

3 tsp. Asian chili sauce

1 c. Finely shedded cabbage

2-3 thin slices red onion

2 tsp. sesame oil

1 T. Lime juice

4 whole wheat sandwich buns 

Preheat the oven to 375 degrees.  Lightly brush a baking sheet with oil. 

In a medium mixing bowl, combine the chicken, Panko, carrot, onion, 2 T. Of the hoisin, ginger, 3 tsp. of the soy sauce and 1 tsp. chili sauce.  Mix until combined and shape into 4 patties. 

Place on baking sheet and bake for 20 minutes.  

In a small bowl combine the shredded cabbage, sliced onion, sesame oil, lime juice, chili sauce, 2 T. Hoisin and the remaining soy sauce.  Toss to combine. 

Place burger on a split whole wheat bun.  Top with slaw.