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.