Servings 4
Ingredients:
For the burgers:
1 pound ground chicken
1 tablespoon low-sodium soy sauce or gluten-free soy sauce – tamari
1 teaspoon freshly grated ginger
1 teaspoon Sriracha (more if you like it spicy!)
2 large cloves garlic, minced
2 scallions (whites and light green parts), minced
1 tablespoon finely chopped cilantro
For the salad:
2 cups thinly sliced hearts of romaine
1 cup thinly sliced red cabbage
1 cup shredded carrots
¼ cup cilantro leaves, chopped
2 scallions (white and light green parts), thinly sliced
2 tablespoons toasted sesame seeds
For the dressing:
1 clove garlic, grated
¾ teaspoon freshly grated ginger
1 tablespoon smooth natural peanut butter
1 tablespoon honey
1 tablespoon unseasoned rice vinegar
1 tablespoon plus 2 teaspoons low-sodium soy sauce
½ teaspoon Sriracha
1 tablespoon sesame oil
For serving:
4 large lettuce leaves
Directions:
Place all the ingredients for the burgers in a large bowl. Mix the ingredients until just combined. You may want to use your hands to mix.
Form the chicken mixture into 4 equal patties. They will be pretty mushy/messy, but damp hands will help.
Heat about 1½ tablespoons of oil in a large pan.
When hot, add the burgers and cook for about 7 minutes on each side until nicely browned and cooked through. Remove the burgers from the pan and let rest for 5 minutes.
While your burgers are cooking, you’re going to make the salad. Place all the ingredients for the salad in a large bowl and toss to combine. Briefly set aside.
In a small bowl combine all the ingredients for the dressing.
Serve burgers on lettuce and top burgers with dressed salad and serve with extra dressing for dipping/drizzling. Do not top burgers or add dressing until you are going to serve and have even re-heated the burgers. You can even freeze patties and cook right before eating.
