Target: 6 × 4 inches · landscape

Ginger-Hoisin Chicken Burgers

40 min · 4 burgers

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

1. Dress cabbage with mayonnaise, vinegar, and sesame. Gently mix chicken, panko, egg, scallions, ginger, garlic, soy, sesame oil, salt, and pepper.

2. Shape four patties, dimple, and chill. Stir hoisin, vinegar, and water into a brushable glaze.

3. Heat an oiled skillet or grill to medium-high. Sear patties undisturbed until the first sides brown and release.

4. Flip, glaze, and cook until the center reaches 165 F. Rest burgers; blister snap peas in the hot skillet and salt them.

5. Toast buns cut-side down. Layer sesame cabbage and chicken patties on buns; serve with snap peas.

Cook’s note: Handle the chicken mixture gently and chill briefly so the patties stay tender yet turn cleanly.