Don't be one of those people who serves dull chicken burgers. Because chicken lends itself almost as a blank canvas for seasonings, it is particularly ideal for this recipe — allowing the flavors to pop, without surrendering its own mild flavor.
Makes 4 burgers
Prep time: 30-45 minutes
Cook time: 10-20 minutes
- Ingredients -
Sweet & Sour Sauce
¾ cups pineapple sauce
½ teaspoon rice vinegar
⅓ cup soy sauce
2 tablespoons brown sugar
3 tablespoons cornstarch
Orange Mayo
1 egg yolk
½ cup sunflower oil
1 orange
1 teaspoon rice vinegar
¼ teaspoon salt
Burger
1 ⅓ lbs chicken, cubed (we use bone-in thighs - they have a good amount of fat and flavor)
⅛ cup slivered scallions
¼ cup chopped cashews
2 cloves garlic, crushed
6 thin slices ginger root
½ teaspoon red pepper
½ teaspoon anise seeds
½ teaspoon cloves
½ teaspoon ground cardamon
½ teaspoon white pepper
¼ teaspoon ground cinnamon
¼ teaspoon fennel seeds
1 pear
4 buns
- Tools -
Weston Manual Kitchen Kit
Weston Meat Grinder
Weston Burger Press
Weston Apple Peeler
1. Prepare Sweet & Sour Sauce
Combine all ingredients, except for the corn starch in a sauce pan and bring to a boil, stirring constantly. Once boiling, add the corn starch and mix well. Once the mixture is thick and syrupy, remove from heat, cover and set aside.
2. Prepare Orange Mayo
Use your
Kitchen Kit Egg Separator to separate the yolk from the white. Discard the white and pour the yolk into the Kit. Use the Citrus Juicer accessory to juice the orange until you have about two teaspoons of juice in the Kit.
Pour in vinegar and salt and use the Whisk attachment to mix until the yolk turns bright yellow. Pour in ¼ teaspoon of oil and continue to whip. Keep slowly pouring in a ¼ teaspoon of oil at a time as you mix, until you only have ¼ cup of the oil left. Pour in the remaining ¼ cup all at once and whip vigorously for about 8 minutes, or until you have a thick mayonnaise.
Use the Zesting accessory to zest the orange into the mayo, then whip again, just to mix. Cover and chill while you prepare the burgers.
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| Clearly, the Manual Kitchen Kit is pretty versatile. |
3. Grind & Press Burgers
Use a medium grinder plate to grind the chicken, garlic, and ginger with your
Meat Grinder.
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| We used the Weston #8 Heavy Duty Meat Grinder to whip up our fresh chicken burger mix in under a minute. |
Use a wooden spoon to mix in the remaining ingredients for the burgers. Work quickly so that the chicken stays as cold as possible.
Use a
Weston Burger Press set to ⅓ pound to press the burgers. Once pressed, you can freeze the burgers for later use or cook them right away on the grill or in a skillet. It's a good idea to use a meat thermometer to check the internal temperature of the center of the burger while cooking. For one thing, you want to ensure you've reached a safe poultry temp (165°F). For another, you don't want to go too far above that temp or you will dry out your burger.
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| How perfect are those homemade chicken burger patties?! |
While they cook, use a
Weston Apple Peeler to core, slice, and peel your pear.
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| It's true: The apple peeler works on pears just as well as apples. Maybe we should change the name... |
Serve the Asian Chicken Burgers drizzled with Sweet & Sour Sauce, slathered with orange mayo, and topped with a couple of pear slices.
