Ginger Chicken Burgers with Hoisin Mayo & Sweet Potato Wedges

Ginger Chicken Burgers

with Hoisin Mayo & Sweet Potato Wedges

40 MIN
4 Servings
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Vegetarian
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600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

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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  • Nutrition
    PER SERVING
  • Calories
    660 Cals (est.)
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fresh
ingredients
Ginger Chicken Burgers with Hoisin Mayo & Sweet Potato Wedges
Title
time-saving
tips & techniques
Black Garlic
Mirin
How To: Safely Cut Round Vegetables
Sweet Potato
Hoisin Sauce
How To: Peel Garlic
Ginger
Sesame Oil
How To: Mince Garlic
Potato Buns
Panko Breadcrumbs
How To: Wash Lettuce
Mayonnaise
Romaine
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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!

Tips from Home Chefs

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Ginger Chicken Burgers

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:
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