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Ginger Chicken Burgers

with Hoisin Mayo & Sweet Potato Wedges

Customer Favorite
Customer Favorite
  • Group Created with Sketch.
    Time
    40 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 660 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

These Asian-inspired burgers get exciting flavor from fresh ginger and black garlic, gently mixed right into the chicken. They’re complemented perfectly by a savory, creamy spread of hoisin sauce and mayonnaise.

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instructions
Prepare & roast the sweet potatoes:
1 Prepare & roast the sweet potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes lengthwise into 1-inch-wide wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Form the patties:
2 Form the patties:

While the sweet potatoes roast, peel and finely chop the ginger and garlic. Place in a large bowl. Add the chicken, breadcrumbs, and half the sesame oil; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into 4 equal-sized patties. Transfer to a plate and let rest at least 5 minutes.

Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the patties rest, halve the buns. Cut off and discard the root end of the lettuce; thinly slice the leaves. Place in a medium bowl. In a bowl, combine the hoisin sauce and mayonnaise.

Cook the patties:
4 Cook the patties:

While the sweet potatoes continue to roast, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the patties and cook 5 to 7 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Toast the buns:
5 Toast the buns:

Add the halved buns to the pan of reserved fond, cut side down. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.

Build the burgers & serve your dish:
6 Build the burgers & serve your dish:

To the bowl of sliced lettuce, add the mirin and remaining sesame oil. Drizzle with olive oil and season with salt and pepper; toss to coat. Season with salt and pepper to taste. Assemble the burgers using the toasted buns, hoisin mayonnaise, cooked patties, and dressed lettuce. Serve the burgers with the roasted sweet potatoes on the side. Enjoy!

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About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare & roast the sweet potatoes:
1 Prepare & roast the sweet potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes lengthwise into 1-inch-wide wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Form the patties:

While the sweet potatoes roast, peel and finely chop the ginger and garlic. Place in a large bowl. Add the chicken, breadcrumbs, and half the sesame oil; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into 4 equal-sized patties. Transfer to a plate and let rest at least 5 minutes.

Form the patties:
Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the patties rest, halve the buns. Cut off and discard the root end of the lettuce; thinly slice the leaves. Place in a medium bowl. In a bowl, combine the hoisin sauce and mayonnaise.

4 Cook the patties:

While the sweet potatoes continue to roast, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the patties and cook 5 to 7 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the patties:
Toast the buns:
5 Toast the buns:

Add the halved buns to the pan of reserved fond, cut side down. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.

6 Build the burgers & serve your dish:

To the bowl of sliced lettuce, add the mirin and remaining sesame oil. Drizzle with olive oil and season with salt and pepper; toss to coat. Season with salt and pepper to taste. Assemble the burgers using the toasted buns, hoisin mayonnaise, cooked patties, and dressed lettuce. Serve the burgers with the roasted sweet potatoes on the side. Enjoy!

Build the burgers & serve your dish: