Asian Chicken Burger Minis

  • Yield servings

Ingredients

Burger Ingredients:
2 pounds ground chicken, dark meat
2/3 cup homemade ranch dressing mix (recipe follows)*
1 tablespoon sugar
-- Zest of 1/2 lime (approximately 1/4 tsp)
-- Juice of 1/2 lime (approximately 1/2 T)
1 1/2 teaspoons sesame oil
1 teaspoon soy sauce
1 teaspoon fresh grated ginger
Lime Mayo Spread ingredients:
1/2 cup low fat mayonnaise
-- Zest of 1/2 lime (approximately 1/4 tsp)
-- Juice of 1/2 lime (approximately 1/2 T)
1/4 teaspoon sesame oil
Garnishes:
6 -- 8 leaves of romaine lettuce (depending on size)
2 -- carrots
1 -- green onion, chopped
3 tablespoons toasted sesame seeds

Instructions

Total prep and cooking time: 25-30 minutes
Servings: 5-6 (4-5 mini burgers per person)

In a large bowl, combine ground chicken, ranch dressing mix, sugar, lime zest and juice, sesame oil, soy sauce, and fresh grated ginger. Mix gently with a wooden spoon or hands until ingredients are evenly combined. Use your hands to form small burger patties approximately 2 – 2.5 inches in diameter (yielding 20-24 burgers).

Place stove top non-stick grill pan over medium low heat. Arrange burgers on grill pan. (If grill pan is not available, use a 12" non-stick skillet. You may have to repeat the cooking process twice with a skillet). Cook approximately 4-5 minutes on each side, or until completely cooked through. Use a meat thermometer to test for doneness, approximately 165F. If a meat thermometer is not available, simple "sacrifice" one mini burger by cutting it in half to check that the meat is completely cooked through. Use that burger as your taste test.

While burgers are cooking, prepare spread by combining mayonnaise, zest and juice of lime, and sesame oil.

Use a vegetable peeler to clean off the outer portion of the carrots. Then applying pressure in a downward motion with the peeler, create thick carrot ribbons. You will need as many ribbons as you have mini burgers (20-24 ribbons).

With your hands, tear lettuce leaves into 4 inch x 4 inch (or so) squares. You will need as many squares as you have mini burgers (20-24 squares).

To plate Asian Ranch burgers, fold one carrot ribbon, and place it onto the middle of a lettuce square. Place mini burger on top of ribbon. Dollop the Lime Mayo Spread onto the top of the burger. Top mayo with one or two chopped green onions and sprinkle with a pinch of toasted sesame seeds. Repeat until all "No Buns About It" Asian Ranch Burgers are assembled. Go ahead and enjoy more than one! They are tiny, and not bad for you either!

*Homemade ranch dressing: combine 1/2 cup powdered milk, 1 tsp dried chopped onion (or onion powder), 1 tsp dried parsley, 1/4 tsp ground marjoram, 1/4 tsp ground coriander, 1/2 tsp dried basil, 1/4 tsp ground black pepper, and 1/2 tsp salt in a bowl. Mix with a whisk or fork, combining ingredients.

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