Asian zucchini-and-chicken burgers are a must for your summer menu! This recipe is from the blog “Culinary Hill” and it’s been rated one of the best Asian recipes on the internet. I love how they used a secret ingredient in this recipe to make them more flavorful – ginger paste! It sounds weird, but trust me, you will LOVE these burgers. These burgers would be perfect for dinner with some fried rice or grilled vegetables on the side. Give this delicious burger a try today and see why everyone loves them so much!
prep: 25 mins cook: 20 mins total: 45 mins Servings: 4 Yield: 4 burgers
½ teaspoon ground ginger
½ cup bread crumbs
2 cups shredded zucchini, squeezed dry
1 pound ground chicken
1 teaspoon red pepper flakes
2 teaspoons Asian chile paste (such as sambal oelek)
½ teaspoon salt
1 teaspoon sesame oil
½ cup chopped green onions
½ teaspoon fish sauce
1 teaspoon garlic powder
½ teaspoon ground black pepper
Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
Mix ground chicken, zucchini, green onions, bread crumbs, chile paste, 1 teaspoon sesame oil, garlic powder, red pepper flakes, fish sauce, ground ginger, 1/2 teaspoon black pepper, and salt in a large bowl. Form into 4 patties and place on prepared baking sheet.
Bake in preheated oven for 10 minutes, flip, and continue baking until no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Whisk mayonnaise, chile-garlic sauce, mustard, 1 teaspoon sesame oil, lemon juice, and 1 teaspoon pepper together in a bowl.
Spread sauce onto cut sides of hamburger buns. Stack lettuce, tomato, and onion onto one side of each bun. Top vegetables with a burger and complete sandwiches with remaining bun halves.
Per Serving: 506 calories; protein 33.6g; carbohydrates 47.2g; fat 20.7g; cholesterol 74.4mg; sodium 1038.3mg.