Asian Chicken Burger

A quick update on what has been happening in the whole three month of the no activity here.

I went to the hospital. I gave birth. And yes it was long and painful. He came out all wrinkly and puffy. But we are thankful that everything that’s supposed to be there is, well, there. I did the 30 day Chinese confinement period as requested (or forced) by my mother. I had 30 kg of fresh ginger, prepared into drinks, soup and stir-fries. I survived.

The baby is three month old this week.We are slowly falling into a new routine with the small and loud addition to the family. I am now also finding a bit of free time hanging out in the kitchen, between screaming and diapering.

I turned on the oven and took the scale out for the first time yesterday and it was liberating.

You know when everything with spring onion and garlic is considered “Asian”? I made my version of Asian inspired burger, with chopped spring onion, garlic, ground chicken and Japanese mayo and spicy bottled sambal. It is easy, quick and satisfying.

It is quick when you don’t make the bun and mince the chicken by hand. Which I did both myself. It was a therapy for me.

Combine all the wet and fresh ingredient. Ground chicken, spring onion, garlic, egg, salt and pepper. Mix everything together.

Add the dry ingredient, the breadcrumb. It could be store-bought or toasted-and-smashed-till-powdery day old bread. I used cream crackers.

Mix everything together.

Shape the meat into patties. Use 1/3 cup measuring cup to spoon out the meat. About 70g, 1cm thickness patty.

Heat non-stick pan and cook patties over medium heat. 3-4 minutes each side.

Till golden brown. Make sure they cook all the way through.

I always butter the buns, both sides.

Lightly toast them on the same pan you cooked the patty. The buns will soak up all the juices from the patties. About 2 minutes over high heat.

I use the Japanese mayonnaise that comes with the squeezy white bottle. I love that mayo. Who doesn’t? Scribble some doodles on both sides of the toasted buns.

In a small bowl, mix equal amount of mayo and chili sauce.

Assemble the burger with following order, bun, lettuce, tomato, cucumber, chicken patty and a generous dollop of chili-mayo sauce. Top these with the bun.

Serve warm, with soda and baked fries.

Enjoy.

Print

Asian Chicken Burger

Makes 6 patties

Ingredients:

250 g ground chicken
2 spring onion, chopped
1 clove garlic, finely chopped
1/2 tsp salt
1/4 tsp white pepper
1 egg
40 g breadcrumb

Other condiments for burger
Burger buns, toasted
Lettuce
Tomato, sliced
Cucumber, slliced
Mayonnaise, Japanese preferred
Chili sauce

Chili-mayo dip
3 tbsp mayonnaise
3 tbsp chili sauce

Directions:

Combine chicken, spring onion, garlic, egg, salt and pepper in a mixing bowl.
Add breadcrumb. Mix everything well.
Shape meat into round patties by scooping the meat with a 1/3cup measuring cup.
Each patty would weigh about 70 g.
Heat cooking pan and cook the patties over medium high heat, about 3-4 minutes each side.
Serve with buns, lettuce, tomato, cucumber and chili mayo sauce.

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22 Responses to “Asian Chicken Burger”

  1. 1

    Linda | The Urban Mrs — October 22, 2012 @ 11:18 am

    It always amazes me to hear stories about 30 day Chinese confinement period. Having ginger or herbal chicken is completely fine, but not being able to wash hair is a huge NO. So, hats off to you! Anyhoo, this chicken burger looks so delicious, especially it comes with chilli sauce. :)

    • Jun replied: — October 22nd, 2012 @ 10:58 pm

      I did the no washing hair for 18 days. It was gross. But it made my mother very happy, so I guess it was worth it. LOL. The ginger and herbal dishes was okay for first or two weeks, then it became unbearable. Also no drinking water was killing me.

  2. 2

    Amy — October 22, 2012 @ 12:20 pm

    Congrats and happy blogging again.

    • Jun replied: — October 22nd, 2012 @ 10:57 pm

      Thanks!

  3. 3

    grace — October 22, 2012 @ 10:07 pm

    been a longtime lurker on your site. Congratulations on the little one – and happy 100 days too

    • Jun replied: — October 22nd, 2012 @ 10:56 pm

      Thank you so much!

  4. 4

    Bee — October 22, 2012 @ 11:21 pm

    Welcome back Jun. Cute photos of baby D.

    Oh yes, you need your “me” time to keep your sanity. I am sure your kitchen has missed you.

    • Jun replied: — October 23rd, 2012 @ 12:48 am

      Thanks, Bee!

  5. 5

    leo — October 22, 2012 @ 11:54 pm

    Great comeback post Jun, I once thought this blog was abandoned. Reading this post gives me an idea to vary the ginger heavy postnatal meal, gotta save this recipe to surprise my wife as we’re expecting the little one too end of this year.

    Thanks.

    • Jun replied: — October 23rd, 2012 @ 12:48 am

      After all the hard work for years? Nah. LOL. It’s my baby. Well, another type of baby. Congrats on the little bundle of joy.

  6. 6

    Ivan — October 23, 2012 @ 1:38 am

    My guilty gastronomical pleasure reading is back :)

  7. 7

    DG — October 23, 2012 @ 3:14 am

    Congrats on your newborn baby and welcome to motherhood world. Your chicken burger look delicious, can’t wait to try on my kitchen :)

  8. 8

    Lyndsey@TinySkillet — October 23, 2012 @ 12:10 pm

    Congrats…your baby is adorable.

    These chicken burgers are on my “to make” list. I so often use pork, and my daughter love chicken burgers. I even have a squeeze bottle of Japanese mayo! Bookmarked for sure.

  9. 9

    mindy — October 23, 2012 @ 4:35 pm

    I have never commented but your sight is lovely. Congrats on your baby. He is sooo cute.

  10. 10

    Lenny — October 25, 2012 @ 4:28 pm

    Congrats on your baby boy, Jun!

  11. 11

    mycookinghut — October 26, 2012 @ 11:17 am

    Hello Jun! Welcome back! Your baby is cute! The 30-day confinement does seem like a challenge!!

  12. 12

    Michiko — October 30, 2012 @ 7:05 am

    Congrats, what a beautiful baby! I have been a lurker on your site….I lived in Jakarta for two years and love the local food. I love your site as it’s hard to find good homestyle Indonesian recipes online, so your lovely blog is excellent.

  13. 13

    Elino — November 4, 2012 @ 4:00 pm

    Congratulation Jun, beautiful baby.
    It’s amazing cause my wife went thru the same rounting too…lol
    We love your recipes and I find it so easy to follow. Thank you for sharing.

  14. 14

    Vivi — February 4, 2013 @ 5:52 am

    Congrats for your baby! Woww…you did the chinese confinement period?? Well I’m happy for not having that here :)

  15. 15

    Mini Chicken Burgers | MAKING IT BLISSFUL — March 9, 2013 @ 7:04 am

    [...] NOT making a slider here, because I am simply reducing the size of these chicken patties from Indochine Kitchen, and no onions were [...]

  16. 16

    M Jazeel — March 12, 2013 @ 3:15 am

    Beautiful baby.. looks so cute :)
    Thanx for the recipe, this surly is a mouth-watering dish, and yeah it’s always best served with chips and cola ;)

  17. 17

    Lyna — June 6, 2013 @ 1:30 am

    Hi! I just chanced upon your blog via pinterest. Do keep blogging, love ur recipes, some of them are my type of comfort food that I would love to learn how to make!!!

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