Time 30m Yield 4 servings Number Of Ingredients 13 Steps:
Preheat the oven to 375 degrees F. Mist a baking sheet with cooking spray. Grate the carrot and 1/2 onion into a large bowl. Add the chicken, panko, 2 tablespoons hoisin sauce, the ginger, 3 teaspoons soy sauce and 1 teaspoon sambal oelek and mix until combined. Shape the chicken mixture into 4 patties and place on the prepared baking sheet. Bake until cooked through, about 20 minutes. Meanwhile, thinly slice the remaining 1/2 onion. Toss with the mushrooms, sesame oil, lime juice and the remaining 1 teaspoon soy sauce in a bowl. Mix the remaining 2 tablespoons hoisin sauce and 2 teaspoons sambal oelek with 1 tablespoon water in another bowl. Warm the hamburger buns in the oven. Serve the burgers on the buns with a drizzle of the hoisin-sambal sauce and some of the mushroom mixture.
Time 25m Yield 4 Number Of Ingredients 10 Steps:
Heat gas or charcoal grill. In small bowl, toss coleslaw mix and onion with dressing; set aside. In medium bowl, mix remaining ingredients except buns. Shape mixture into 4 patties, about 3/4 inch thick. Carefully brush oil on grill rack. Place patties on grill over medium heat. Cover grill; cook 10 to 14 minutes, turning once, until thermometer inserted in center of patties reads 165°F. During last 2 minutes of grilling, place buns, cut sides down, on grill. Place burgers on bun bottoms. Using slotted spoon, top each burger with about 1/3 cup coleslaw mixture. Cover with bun tops.
Time 45m Yield 4 Number Of Ingredients 22 Steps:
Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet. Mix ground chicken, zucchini, green onions, bread crumbs, chile paste, 1 teaspoon sesame oil, garlic powder, red pepper flakes, fish sauce, ground ginger, 1/2 teaspoon black pepper, and salt in a large bowl. Form into 4 patties and place on prepared baking sheet. Bake in preheated oven for 10 minutes, flip, and continue baking until no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Whisk mayonnaise, chile-garlic sauce, mustard, 1 teaspoon sesame oil, lemon juice, and 1 teaspoon pepper together in a bowl. Spread sauce onto cut sides of hamburger buns. Stack lettuce, tomato, and onion onto one side of each bun. Top vegetables with a burger and complete sandwiches with remaining bun halves.
Time 1h Yield 2 servings. Number Of Ingredients 11 Steps:
Prepare grill for medium heat or preheat oven to 450°. In a large skillet, cook onion in oil over medium-high heat until crisp-tender, 4-5 minutes. Add mushrooms; cook until tender, 4-5 minutes. Stir in tomato paste, basil and oregano; cook until tomato paste starts to caramelize, 6-8 minutes. Stir in broth, stirring to loosen browned bits from pan. Bring to a boil; cook until sauce has thickened, 8-10 minutes. Remove from heat; cool slightly. , Cut each chicken breast into 3 long strips. Divide chicken strips between two 18x12-in. pieces of heavy-duty nonstick foil, placing food on dull side of foil; sprinkle with salt and pepper and top with zucchini. Spoon tomato mixture over zucchini. Fold foil around mixture, sealing tightly., Place packets on grill or in oven; cook until chicken is no longer pink, 15-20 minutes, turning once. Open packets carefully to allow steam to escape. If desired, top with additional basil.
Time 45m Yield 4-6 serving(s) Number Of Ingredients 11 Steps:
Mince onion. Finely chop zucchini and red bell pepper. In skillet on medium heat, add peanut oil and saute onion until for 5 minutes stirring frequently. Then add bell pepper and zucchini and saute for about 15 minutes or until until tender. Remove from heat and allow to cool for about 15 minutes. Preheat oven to 350 degree F. In a small bowl lightly whisk eggs. In mixing bowl combine onion, zucchini, bell pepper, eggs, ginger, cumin, soy sauce, teriyaki sauce, and walnuts with cooked rice and mix together thoroughly. Make into hamburger patties. Line a jelly roll pan with baker’s parchment paper, then add burgers to preheated oven and bake for 15 minutes flipping them mid way through. (Bake until thoroughly cooked through).
Time 50m Yield 4 serving(s) Number Of Ingredients 14 Steps:
In bowl, stir together water, soy sauce, white wine, cornstarch, and seasonings. Cut chicken into 1-inch pieces and add to marinade, stirring to coat. Let stand at room temp. for 30 minutes. Drain chicken, reserving marinade. Preheat wok or large skillet over high heat; add oil. Stir-fry green onion, mushrooms, zucchini, and garlic in hot oil for 2-3 minutes, until tender; remove from skillet. Add chicken to skillet; stir-fry for 3-4 minutes, or until no longer pink. Push chicken from the center to the sides of skillet or wok. Stir marinade, and add to center of skillet. Cook and stir until thick and boiling. Add onion mixture and water chestnuts. Cook and stir 1-2 minutes, until heated through. Serve with hot cooked rice.
More about “asian zucchini and chicken burgers recipes”
Yield 4 servings Number Of Ingredients 27 Steps:
Make the Greek yogurt sauce by mixing together all of the ingredients in a small bowl. Place in the fridge until ready to serve. Preheat the oven to 425°F. In a large bowl, combine all of the burger ingredients except the oil. Use your hands to mix well and form 4 patties. Heat the oil in a large ovenproof skillet over medium heat, swirling to coat the bottom of the pan. Add the patties and sear for about 2 minutes on each side until golden brown. Carefully transfer the pan to the oven and bake for 7 to 10 minutes, until cooked through. While the burgers are baking, smear about a tablespoon of hummus inside each pita pocket. Stuff with the veggies and top with the cooked burgers. Either drizzle the Greek yogurt sauce inside or serve it as a dip.
