Ingredients
Method
- Slice the romaine lettuce into thin ribbons by cutting the leaves crosswise and place in a bowl.
- In another bowl combine the ground chicken, grated ginger, panko breadcrumbs and half of the sesame oil. Season with salt and pepper.
- In a large cast-iron (or nonstick) pan heat 1 tablespoon of olive oil on medium-high heat until hot.
- Add the burger patties and cook for about 7 minutes per side, or until browned and cooked through. Then transfer to a plate when fully cooked through.
- While the patties are cooking, add the remaining sesame oil and the mirin to the bowl of romaine lettuce. Season with salt and pepper to taste and toss to coat.
- If you want to toast the buns, do that now.
- In another small bowl add the hoisin sauce and the mayonnaise and mix together. Add salt and pepper if needed.
- Spread the mayonnaise mixture onto the top and bottom of the buns, dividing evenly. Top the bottom buns with the chicken burger patty and romaine lettuce, and top with the dressed top bun.
Notes
Serve these burgers with a side of roasted broccoli, sweet potato fries, or oven fries to complete the meal.
