For me, burgers are the perfect go-to meal in the summer. They are so easy and quite scrumptious. The best part (in my opinion) is the how versatile they are. You can change up the flavor profiles night after night, and create completely different cuisines. Take these Asian-style chicken burgers. The are loosely based on this recipe, but I certainly changed and omitted a lot. (Mainly because I am definitely *not* a fan of any mayo.)
Like pretty much every burger, this dish took barely any time to pull together. It was a welcome change from the typical burger flavors. The cucumber and red pepper relish added a great crunch. I decided to make 8 smaller “sliders” instead of 4 normal sized burgers. This way, you can have 2 lettuce wraps and not feel guilty. (It’s all about tricking the mind!)
Start with the relish…
- Chop up 1 English cucumber and 1 red pepper.
- Place the veggies into a container.
- Squeeze in the juice of 1 lime juice.
- Add a couple of splashes of rice wine vinegar.
- Season with salt and pepper to taste.
- Mix well, then refrigerate until ready to use.
- Preheat your grill to medium-high.
- Chop up 1 bunch of scallions, a chunk of peeled ginger, and a bunch of cilantro.
- Place 1 package of ground chicken into a bowl.
- Add the scallions, ginger, and cilantro.
- Season with some black pepper.
- Then, pour in a little soy sauce.
- Mix well and form into 8 small patties.
- Place on your grill.
- Grill about 6 minutes per side, until completely cooked through.
Serve in lettuce leaves leaves topped with the cucumber-red pepper mixture.
Enjoy!
One Year Ago: Lemon Blueberry Bread
Two Years Ago: Chocolate Mug Cake
Cilantro Ginger Chicken Burger Lettuce Wraps (serves 4)
INGREDIENTS:
- 1 English cucumber, chopped
- 1 red pepper, chopped
- the juice of 1 lime
- 2 tablespoons rice wine vinegar
- salt
- black pepper
- 1 package ground chicken
- 1 bunch scallions, chopped
- 2 inch piece of ginger, peeled and minced
- 1 bunch cilantro, chopped
- 4 teaspoons soy sauce
- 1 head bibb lettuce, leaves removed, rinsed, and dried
DIRECTIONS:
- Combine the cucumber, red pepper, lime juice, and rice wine vinegar in a container.
- Season with salt and pepper to taste.
- Mix well, then refrigerate until ready to use.
- In a large bowl, combine the chicken with the scallions, ginger, and cilantro.
- Add the soy sauce.
- Mix well and form into 8 small patties.
- Grill about 6 minutes per side, until completely cooked through.
- Serve in the lettuce leaves.
- Top with the cucumber-red pepper mixture.
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