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Thai Ginger Chicken Burger


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Rate this recipe 4.7/5 (3 Votes)
Thai Ginger Chicken Burger 1 Picture


  • 4 scallions, white part only, thinly sliced
  • 1 tablespoon chopped peeled fresh ginger
  • 1 pound skinless boneless chicken breasts. cut into 2 inch pieces.
  • 1/2 cup plus 1/3 cup plain dried bread crumbs
  • 1/3 cup fat free egg substitute
  • 1/3 cup chopped fresh cilantro
  • 1/2 teaspoon grated lime zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 muntigrain hamburger buns, toasted
  • 16 thin slices English (seedless) cucumber
  • 4 thin slices red onion
  • 4 leaf lettuce leaves


Servings 4
Preparation time 15mins
Cooking time 30mins


Step 1

With motor running, add scallions and ginger through feed tube of food processor and process until finely minced. Stop food processor and add chicken; pulse until coarsely chopped. Transfer to medium bowl; stir in 1/2 cup of the bread crumbs, the egg substitute, cilantro, lime zest, salt and pepper.

Place remaining 1/3 cup bread crumbs on sheet of wax paper. With damp hands, form chicken mixture into 4 (1 inch thick) patties. Dredge patties in bread crumbs, pressing gently to coat. Transfer patties to plate; cover and refrigerate 30 minutes.

Spray large nonstick skillet with nonstick spray and set over medium high heat. Add patties; cover and cook, turning occasionally, until instant read thermometer inserted into side of burger registers 165, 13-15 minutes. Serve burger in buns topped with cucumber, onion and lettuce.

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