INGREDIENTS
- 1 lb (450 g) ground chicken
- 1 finely chopped green onion
- 1 grated clove garlic
- ½ cup panko crumbs
- 2 tbsp fish sauce
- 1 tsp (optional) hot chili garlic sauce
- canola oil
Cilantro Salsa
- 1 cup chopped fresh cilantro
- 1 finely chopped green onion
- 1 small, finely chopped (optional) hot chili pepper
- 2 tbsp fresh lime juice
- 1/8 tsp salt
METHOD
For Serving
4 burger buns
Boston or leaf lettuce
Sliced tomatoes
- Mix the chicken, green onion, garlic, panko, fish sauce and chili-garlic sauce (if using) in a large bowl until well combined. Shape the mixture into 4 patties, each about 1⁄2 inch thick.
- To make the Cilantro Salsa, stir the cilantro with green onion, chili pepper (if using), lime juice and salt.
- Heat a large non-stick frying pan over medium heat. Brush the patties with a bit of canola oil, then cook 2 to 3 minutes per side or until golden. Reduce heat to low and cook 4 to 7 minutes or until cooked through.
- Serve burgers on buns with lettuce, tomato and Cilantro Salsa. Make ahead Mix the chicken and seasonings, shape into patties and keep refrigerated up to 12 hours.
Batch cooking: The recipe doubles—or even triples—well. Shape into patties and freeze in a single layer or with parchment paper dividers between each patty. Seal well and keep frozen for up to 1 month. Thaw fully in the fridge before cooking.