This fresh and tasty burger is satisfying and high in protein. I serve it as a lettuce wrap so it is low carb too. The pickled ginger and sirracha garnish lend satisfying heat and a delicious tangy finish. This dish makes a great lunch or quick dinner. The burger patties can be made in advance, individually wrapped and frozen for up to a month. Then you can pop them into the fridge to defrost and enjoy them for dinner.
Author:Eating Enchanted
Yield:4 people 1x
Category:Dinner, Lunch, Main Dish
Cuisine:American, Asian
Ingredients
Scale
1 lb organic ground chicken (pasture raised )
2 tbsp sesame oil
1 tbsp rice vinegar
1 tbsp organic Tamari (low sodium)
2 green onions (finely chopped)
2 tbsp cilantro leaves (chopped)
freshly ground black pepper
For Garnish
2 tbsp Siracha ((optional))
2 tbsp pickled ginger (preferably organic)
1 tbsp sesame seeds
4 large bibb or romaine lettuce leaves
Instructions
In a large mixing bowl, combine the ground chicken, sesame oil, rice vinegar, tamari, green onions, cilantro leaves and black pepper.
Mix well and chill the mixture for approximately 15-20 minutes.
Remove the bowl from the refrigerator.
Warm a large skillet or grill pan over medium high heat and add two teaspoons sesame oil to the pan.
Using moistened hands, divide the chicken mixture into 4 equal parts and form each into a patty approximately 3/4 inch thick.
Place two patties in the grill pan at a time or all four if they will fit without touching one another.
Grill patties for approximately 3 minutes then carefully flip each patty and continue cooking on the other side for approximately 3 minutes more or until cooked through. The patties are done when they register 165℉ on a probe thermometer inserted into the center of each burger.
Place each burger on a lettuce leaf, drizzle with Sriracha sauce, sprinkle with sesame seeds and garnish the center of the patty with pickled ginger.