Soy, Garlic and Ginger Chicken Burgers

by Cate on April 16, 2004

Recipe courtesy of Rachael Ray’s 2, 4, 6, 8: Great Meals for Couples or Crowds
2 servings

3/4 pound ground chicken (I used a pound)
2 garlic cloves, chopped
2 tablespoons peeled and grated fresh ginger (I used 1-1/2 T of ginger paste)
2 tablespoons finely chopped fresh cilantro
2 tablespoons tamari
2 tablespoons vegetable oil (I skipped because we grilled them)
2 rolls, split and toasted
4 pieces of leaf or Bibb lettuce (I skipped)

Mix the meat with the garlic, ginger, cilantro, tamari, a little salt and lots of black pepper. Form 2 large, inch-thick patties – they’ll hang off the bun! Add the oil to a skillet and get it screaming hot over medium-high heat. Add the patties and cook them for 5-6 minutes on each side. When done, place the burgers on the rolls and top with lettuce.

Cate’s notes: I made a topping with a little bit of melted peanut butter and soy sauce – delish. I also added about 2 tablespoons of grated manchego to the meat mix.

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