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Ginger-Hoisin Chicken Burgers

Fresh ginger, scallions, and a late hoisin glaze make tender chicken burgers with a crisp sesame cabbage layer and blistered snap peas.

A glossy chicken burger with sesame cabbage sits beside blistered snap peas.

These chicken burgers balance a soft, savory patty with cabbage that keeps its crunch. A thin hoisin glaze goes on near the end, where it turns glossy without burning in the hot pan.

Keep the chicken mixture loose

Panko and egg help ground chicken hold together, while ginger, scallion, garlic, soy, and sesame oil season it throughout. Fold only until the crumbs are damp, then give the formed patties a short chill so they firm without becoming compact.

Build contrast with cabbage

The quick sesame cabbage needs only mayonnaise and rice vinegar to turn lightly creamy and bright. A brief rest softens its raw edge, but the thin slices stay crisp enough to cut through the rich glaze.

Chicken patties sear in a skillet as one receives a brush of hoisin glaze. — Gently mixed chicken patties sear before receiving their hoisin glaze.

Glaze at the finish

Hoisin contains enough sweetness to darken quickly over direct heat, so brush it on only after the patties have begun to cook through. Turning once more coats both sides, and a thermometer confirms that the center is safely cooked.

Use the hot pan for the side

Once the burgers rest, the same skillet blisters snap peas in minutes and picks up savory browned bits. Toast the buns in the pan, then assemble just before serving to preserve the cabbage's crunch.

The cut burger shows a juicy glazed chicken patty layered with crisp sesame cabbage. — A glossy ginger-hoisin chicken patty sits over crisp sesame cabbage in a toasted bun.

Ginger-Hoisin Chicken Burgers

4 burgers

40 minutes total

Ingredients

• 1 1/4 lb ground chicken
• 1/3 cup panko breadcrumbs
• 1 large egg
• 2 scallions, thinly sliced
• 1 tbsp finely grated fresh ginger
• 1 garlic clove, finely grated
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1/2 tsp kosher salt
• 1/4 tsp ground black pepper
• 1/3 cup hoisin sauce
• 1 tsp rice vinegar
• 1 tbsp water
• 2 tbsp mayonnaise
• 1 tbsp rice vinegar, for slaw
• 5 cups thinly sliced green cabbage
• 1 tbsp toasted sesame seeds
• 8 oz sugar snap peas, trimmed
• 1 tbsp neutral oil
• 1/4 tsp kosher salt, for snap peas
• 4 soft burger buns

Method

Mix the crunchy slaw
Whisk the mayonnaise and rice vinegar for slaw in a bowl, then fold in the cabbage and sesame seeds until lightly coated. Set it aside so the cabbage softens slightly while you prepare the burgers.
Look for: The cabbage is lightly coated but still crisp.
Season the chicken
In a second bowl, combine ground chicken, panko, egg, scallions, ginger, garlic, soy sauce, sesame oil, kosher salt, and black pepper. Fold gently just until no dry panko remains; overmixing makes the patties dense.
Look for: The mixture holds together and still looks loose rather than paste-like.
Shape and chill patties
With damp hands, divide the mixture into four even patties about three-quarters inch thick, making a shallow dimple in each center. Chill for five minutes so the panko hydrates and the soft patties are easier to turn.
Look for: The patties hold their edges when lifted from the tray.
Stir the glaze
Stir hoisin sauce, rice vinegar, and water in a small bowl until smooth and brushable. Keep the glaze beside the stove so it can be applied near the end of cooking without scorching.
Look for: The glaze runs from a spoon in a steady ribbon.
Heat the cooking surface
Heat a large skillet or grill to medium-high. For a skillet, add the neutral oil and swirl to coat; for a grill, lightly oil clean grates so the delicate chicken patties release easily.
Look for: The skillet oil shimmers, or the grill feels hot when a hand is held above the grate.
Sear the first side
Lay the patties in the hot skillet or on the grill with space between them. Cook without moving for five minutes, until the bottoms are well browned and release with a thin spatula.
Look for: The undersides are browned and release instead of tearing.
Cook through with glaze
Flip the patties and cook for three minutes, then brush the tops with glaze and turn once more to coat the second side. Continue cooking and glazing for two minutes, checking the center of the thickest patty with an instant-read thermometer; chicken must reach 165 F.
Look for: The glaze looks glossy and tacky, and the thickest patty registers 165 F in its center.
Blister the snap peas
Transfer the burgers to a clean plate to rest. Add the snap peas to the hot skillet and cook, tossing occasionally, until bright green with scattered blistered spots; season with the remaining kosher salt for snap peas.
Look for: The peas are crisp-tender with a few browned blisters.
Toast the buns
Move the snap peas to a serving dish and place the buns cut-side down in the skillet. Toast briefly until warm with golden cut faces, using the residual oil and browned glaze for flavor.
Look for: The cut faces are warm and lightly golden, not dry or hard.
Assemble and serve
Pile sesame cabbage on the bottom buns, add a glazed chicken patty, and cap with the top buns. Serve the blistered snap peas alongside while the burgers are hot and the cabbage remains crunchy.
Look for: Each burger has a distinct crisp slaw layer and glossy patty.