Asian Chicken Burgers

From: my3girlz

On Mar 28, 2007

These turned out great! I used ground chicken and the mixture was ultra moist so I didn't add any egg or bread crumbs. Ground chicken, even when fully cooked, stays so tender and moist unlike ground beef burgers and it is so much lower in fat so I am always looking for "chicken burger" recipes for this reason. That being said, I am glad I found this one, I really enjoyed it and will be making again! The only thing I did differently was I used canned button mushrooms cause that is what I had on hand.

From: Ms*Bindy

On Aug 5, 2006

A lot of flavor for this burger!! Like Kree, I grilled mine, and they were very moist and flavorful. Mine were very moist, so rather than forming them into burgers, I just spooned dollops of mixture onto the grill and flattened/shaped them out on the grill.

From: Kree

On Jul 7, 2005

This is a delicious burger! I love the flavor it gets from the sauteed veggies. I used sesame oil instead of peanut based on what I had available, and I also omitted the mushrooms due to personal preference. As a result, I did have to add almost 1/4 cup breadcrumbs to take out the moisture. I grilled the burgers and they came out perfectly. I would definitely make these again.

From: Susie D

On Jun 20, 2005

Wonderful flavor in this burger! The flavors balance beautifully. I subbed a can of sliced mushrooms (drained) for the fresh and chopped them in a food processer. As a result the burgers were a bit soft, but still able to be formed into patties. Thanks PetsRUs for a recipe I will use again!