Chicken Dumpling Burgers
The ultimate fusion burger! Ginger-garlic chicken patties with a zesty Kewpie slaw and a kick of spicy chili crunch.
Ingredients
Burger
- 1 lb ground chicken
- 1 tsp ground ginger
- 1 tsp garlic powder
- 4 chopped green onions
- 2 tbsp soy sauce
- ½ tsp salt
Coleslaw:
- 3 cups coleslaw mix
- ¼ cup kewpi mayo
- 1 tbsp lime juice
- 1 tbsp soy sauce
Spread:
- ½ cup kewpi mayo
- 2 tbsp chili crunch
- 4 Burger Buns
Instructions
The Patties
- In a large bowl, combine the ground chicken, ground ginger, garlic powder, chopped green onions, soy sauce, and salt.
- Divide into 4 patties.
- Pro Tip: Since chicken is leaner than beef, lightly wet your hands to prevent sticking while shaping.
The Cooking Process
- Heat a skillet or grill over medium-high heat with a splash of neutral oil.
- Cook for about 5–6 minutes per side. Because this is chicken, ensure the internal temperature reaches 165°F.
- While the burgers cook, lightly toast your buns. A toasted bun provides the structural integrity needed for the creamy slaw.
The "Dumpling" Elements
- Whisk the Kewpie mayo, lime juice, and soy sauce in a medium bowl. Toss in the coleslaw mix.
- Stir the chili crunch into the remaining Kewpie mayo.
Assemble the Burger
- Bottom Bun: A thick layer of the Chili Crunch Spread.
- The Patty: Hot and juicy straight from the pan.
- The Slaw: Pile it high—the crunch is essential here.
- Top Bun: Add another thin swipe of spread if you're feeling bold.
Nutrition
Calories: 598kcal, Carbohydrates: 28g, Protein: 27g, Fat: 42g, Saturated Fat: 8g, Polyunsaturated Fat: 21g, Monounsaturated Fat: 11g, Trans Fat: 0.1g, Cholesterol: 115mg, Sodium: 1604mg, Potassium: 824mg, Fiber: 3g, Sugar: 6g, Vitamin A: 201IU, Vitamin C: 23mg, Calcium: 106mg, Iron: 3mg
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