Speedy Chicken Dumpling Burgers

5 from 1 vote

Speedy Chicken Dumpling Burgers

All the flavors you love in juicy dumplings, turned into speedy, flavor-packed burgers. The ground chicken patties are loaded with Asian-inspired goodness and stacked into soft buns with a crunchy sesame slaw, quick pickles and spicy gochujang aioli - perfect for easy weeknights, entertaining, or a better-than-takeout night in

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American

Keyword: chicken burgers, smash burgers

Servings: servings

Calories: 391kcal

Author: Kate Phillips

Ingredients

For the burgers -

1 lb ground chicken (or use turkey, pork, beef or a plant-based alternative) (500g)
3 scallions (spring onions), finely sliced
A handful of cilantro leaves (coriander), chopped
3 garlic cloves crushed
1- inch piece of ginger grated (or 2 teaspoons ginger paste)
2 tablespoons light soy sauce
1 tablespoon sesame oil
1 teaspoon fish sauce
1 tablespoon black vinegar or rice vinegar
Black pepper
1 tablespoon of olive oil
Burger buns
¼ cup spicy gochujang aioli or Kewpie mayo/garlic aioli

For the sesame slaw -

¼ red or white cabbage shredded
3 scallions (spring onions), finely sliced
A handful of cilantro (coriander) leaves
1 tablespoon sesame seeds
1 tablespoon rice vinegar
½ tablespoon sesame oil
1 teaspoon fish sauce

For the quick pickled cucumber -

1 cucumber
2 tablespoons rice vinegar
½ teaspoon salt

Instructions

Make your dumpling burger mixture.
Add the ground chicken, sliced scallions, cilantro leaves, crushed garlic, grated ginger, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 teaspoon of fish sauce, 1 tablespoon of black vinegar and a good grind of black pepper to a large bowl. Mix well to combine so that all the seasoning is evenly dispersed.
Form your burger patties.
Line a large plate or tray with parchment paper. Wet your hands (this will prevent the mixture from sticking to them) then scoop up a large ball of the mix. Form into a large, thin burger patty (roughly ⅓ inch thick). Place on the prepared plate and continue with the rest of the mixture. Place the burgers into the fridge to firm up while you prep the burger toppings (this will make them easier to handle and cook).

Depending on how large you make the patties, you'll get 4 to 6 from the mixture.

Make your sesame slaw.
To a mixing bowl, add the shredded cabbage, sliced scallions, cilantro leaves, 1 tablespoon of sesame seeds, 1 tablespoon of rice vinegar, ½ tablespoon of sesame oil and 1 teaspoon of fish sauce. Toss well to combine and set aside.
Make the quick pickled cucumber.
Slice your cucumber into thin rounds, then add to a bowl. Pour 2 tablespoons of rice vinegar on top, and scatter with ½ teaspoon of salt. Mix well, then set aside.
Cook the burgers.
Set a large frying pan or skillet over high heat and drizzle with 1 tablespoon of olive oil. Arrange the burger patties in the pan and cook until golden brown on the outside, with an internal temperature of 165°F (74°C), roughly five minutes on each side. You may need to cook them in batches, depending on the size of your pan.
Assemble the burgers.
Slice your burger buns in half (you can toast them if you like). Spread the gochujang aioli onto the buns (I do the bottom and the top). Top with some of the sesame slaw, then place a burger patty on top. Arrange a few slices of the pickled cucumber onto the patty, then place the other half of the bun on top. Repeat with the remaining burgers, then serve while hot.

Notes

INGREDIENT NOTES: While I'm using ground chicken, you can use ground turkey, ground pork, beef or a plant-based alternative. You can also blitz 1 lb of skinless, boneless chicken thighs in a food processor to make your own. Skip the fish sauce if you don't want to use it (though I promise it doesn't make the burgers taste fishy at all!) You could use regular dill pickles or burger pickles instead of making your own if you'd like.

PREP AHEAD: You can make the sesame slaw and pickled cucumbers a couple of days in advance and store them in the fridge. Mix and form the burgers a day in advance of cooking them if you like, just store them (covered) in the fridge until you're ready to cook them.

SERVING SUGGESTIONS: Serve the burgers with spicy loaded potato wedges, green goddess salad, a big Asian-style slaw or miso roasted sweet potatoes.

Nutrition