Easy Asian Chicken Burgers with a Greek Yogurt Dipping Sauce
“Oh my gosh, Mom, these are awesome!”
When you hear these words about a meal you prepare for your eight year old son, you know you’ve done something right. He’s not a picky eater, but I wouldn’t say that chicken burgers would generally appeal to someone of his age. Cheeseburgers, sure, but chicken burgers with a Greek yogurt dipping sauce…who knew?
This month, I’ve been on a mission to limit my trips to the grocery store to once a week and get creative with the healthy ingredients in my refrigerator. With a husband on the road all the time, doing this streamlines my life and also keeps money in my pocketbook. This week’s repertoire included a whole poached chicken which I turned into a gorgeous homemade chicken soup (thanks Jamie Oliver for both recipes). I still had leftover chicken which I couldn’t waste, which led me to develop these yummy Easy Asian Chicken Burgers. I’m embarrassed to admit it, but I ate three. Hope you enjoyed them as much as my family and I did!
Easy Asian Chicken Burgers
- 3 cups poached chicken
- 1/4 of a red bell pepper, sliced
- 1/4 of a yellow or green bell pepper, sliced
- 1/4 cup white onion, diced
- 1/4 cup roughly chopped cilantro
- 1 tsp. toasted sesame oil
- 1 egg white, lightly beaten
- 1/4 cup panko, plus more if needed to bind burgers
- 1/2 tsp. kosher salt, plus more to taste
- 1-2 tsp. olive oil
- 1/2 cup Greek yogurt
- 1-2 garlic cloves
- 1 T. olive oil
- 1/2 – 1 tsp. salt to taste
In a food processor, pulse poached chicken in a food processor until finely ground. Remove and place in a large bowl. Wipe food processor clean with a paper towel. Place peppers, onion and cilantro in food processor. Pulse until finely chopped. Place in bowl with chicken, season with salt and sesame oil and toss until ingredients are combined. Add in egg white and panko. Form chicken burger patties. Heat olive oil in a medium skillet over medium heat. Cook burgers until warmed through and lightly browned. Cover and set aside. Wipe down food processor. Pulse garlic until finely chopped. Add Greek yogurt, olive oil and salt and pulse until combined. Place chicken burger on a bed of greens and enjoy with a generous side of the yogurt dip.