Ginger-Hoisin Chicken Burgers

Ginger and scallion season tender chicken patties, finished with a glossy hoisin brush and crunchy sesame cabbage for a fast skillet burger supper.

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

Large skillet or grill · Instant-read thermometer · Mixing bowls · Thin spatula

Keep patties tender

Stop mixing as soon as the panko is moistened; a gentle hand keeps ground chicken from turning dense.

Serve while crisp

Assemble just before eating so the sesame cabbage stays crunchy against the warm glazed chicken.

01. Whisk mayonnaise with slaw vinegar, then fold in cabbage and sesame; set aside to soften slightly.

02. Fold chicken with panko, egg, scallions, ginger, garlic, soy, sesame oil, salt, and pepper just until combined.

03. Shape four even patties with shallow center dimples; chill briefly to hydrate the panko and firm them.

04. Stir hoisin with vinegar and water until brushable, then keep it near the stove.

05. Heat the skillet or grill to medium-high; oil the skillet or clean grates to help the soft patties release.

06. Sear the first side without moving until browned and released, then flip and cook the second side.

07. Brush both sides with glaze near the end; verify the thickest center reaches 165 F before serving.

08. Rest burgers on a clean plate; blister snap peas in the hot skillet and season them.

09. Toast bun cut faces in the skillet, then stack each with sesame cabbage and a glazed patty.

10. Serve the burgers promptly with crisp-tender snap peas on the side.