January 6th Asian Chicken Burgers with Wasabi Aioli

Asian Chicken Burgers with Wasabi Aioli

I saw this burger in Food Network magazine and adapted it to what ingredients I had on hand.  The wasabi aioli is a traditional recipe designed for the food processor only with wasabi instead of garlic.

For the burgers:

  • 1lb. ground chicken
  • ¼ C. hoisin sauce
  • ½ C. panko crumbs
  • Salt and pepper
  • 2-3 green onions chopped
  • 1 t. grated fresh ginger
  • ½ t. Chinese 5 Spice Powder

Combine all ingredients well.  Shape into 4 patties and bake on a greased roasting sheet at 375 degrees for 20-25 minutes.   Serve on toasted, buttered, whole wheat buns with more hoisin sauce, wasabi aoli and thinly sliced red onions. 

For the aioli:

  • 2 egg yolks
  • 1 T. white wine vinegar
  • 1 -3 t. wasabi paste – to taste
  • ½ t. salt
  • 1 C. canola or olive oil or a combination of the two.

In the food processor, mix the first 4 ingredients with 1 T. of the oil for about 1 minute.  Add ¼ C. of oil through the feeder tube with the machine running.  The little hole in the feeder tube forces it into a slow, steady stream.  Once the oil is drained out of the feeder tube, stop the machine.  Add the rest of the oil in a slow stream with the machine running watching closely for the consistency you want.  If it begins to get too thick you can add a few drops of water to thin it.  Refrigerate and use within a day or two.  Makes about 1 cup.


About swellkid recipes

I am a mother of two boys, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me with my Canon Digital Rebel XT. No filters or Photoshop, usually natural light on my kitchen table. My motto is, if I can do it, you can do it!
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2 Responses to January 6th Asian Chicken Burgers with Wasabi Aioli

  1. judy says:

    This sounds really yummie Carrie, I will definatly try this!

  2. swellkid says:

    Glad you will try it out! It was really easy and everyone enjoyed it.

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