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Lemongrass Chicken Burgers

with Hoisin Mayo & Roasted Potato Wedges

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 800 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Tropical lemongrass lends its citrusy, fragrant character to many Southeast Asian dishes. Here, we’re using the tender core of a fresh stalk to brighten up our Thai-inspired chicken burgers. Combined with nutty sesame oil and umami-rich soy sauce­—plus a dash of hot sriracha—the lemongrass infuses these burgers with plenty of classic flavor. To round it all out, we’re adding a creamy, savory-sweet spread and juicy summer tomato.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:

1 Prepare the ingredients:


Preheat the oven to 475°F. Wash and dry the fresh produce. Cut the potatoes lengthwise into 1-inch-wide wedges. Peel and mince the garlic and ginger. Cut off and discard the ends of the lemongrass; peel away and discard the fibrous outer layers until you reach the pliable white core. Mince the lemongrass core. Halve the buns. Core the tomato and cut into ¼-inch-thick rounds. Pick the cilantro leaves off the stems; discard the stems.

Roast the potatoes:

2 Roast the potatoes:


Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer, skin sides down, and roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook the aromatics & make the hoisin mayo:

3 Cook the aromatics & make the hoisin mayo:


Once the potatoes have roasted for about 5 minutes, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, ginger and lemongrass. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Transfer to a large bowl and set aside to cool slightly. Wipe out the pan. While the aromatics cool, in a small bowl, combine the mayonnaise and hoisin sauce; season with salt and pepper to taste.

Form & cook the patties:

4 Form & cook the patties:


While the potatoes continue to roast, to the bowl of cooked aromatics, add the ground chicken, sesame oil, soy sauce and as much of the sriracha as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Gently mix until just combined. Using your hands, form the mixture into two ½-inch-thick patties. Transfer to a plate. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the patties; loosely cover the pan with aluminum foil. Cook 3 to 5 minutes per side, or until browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Loosely cover the cooked patties with aluminum foil and set aside in a warm place.

Toast the buns:

5 Toast the buns:


Add the buns, cut sides down, to the pan of reserved fond. (If the pan seems dry, add 1 teaspoon of olive oil.) Toast on medium 30 seconds to 1 minute, or until lightly browned. Divide between 2 plates.

Assemble the burgers & plate your dish:

6 Assemble the burgers & plate your dish:


Spread a layer of the hoisin mayo onto the bottoms of the toasted buns. Place a cooked patty and as much of the tomato as you’d like on the bun bottoms; season with salt and pepper. Top with the cilantro and the toasted bun tops. Serve with the roasted potato wedges and any remaining hoisin mayo on the side. Enjoy!

Tips from Home Chefs

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 anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:


Preheat the oven to 475°F. Wash and dry the fresh produce. Cut the potatoes lengthwise into 1-inch-wide wedges. Peel and mince the garlic and ginger. Cut off and discard the ends of the lemongrass; peel away and discard the fibrous outer layers until you reach the pliable white core. Mince the lemongrass core. Halve the buns. Core the tomato and cut into ¼-inch-thick rounds. Pick the cilantro leaves off the stems; discard the stems.

2 Roast the potatoes:


Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer, skin sides down, and roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the potatoes:

3 Cook the aromatics & make the hoisin mayo:


Once the potatoes have roasted for about 5 minutes, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, ginger and lemongrass. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Transfer to a large bowl and set aside to cool slightly. Wipe out the pan. While the aromatics cool, in a small bowl, combine the mayonnaise and hoisin sauce; season with salt and pepper to taste.

4 Form & cook the patties:


While the potatoes continue to roast, to the bowl of cooked aromatics, add the ground chicken, sesame oil, soy sauce and as much of the sriracha as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Gently mix until just combined. Using your hands, form the mixture into two ½-inch-thick patties. Transfer to a plate. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the patties; loosely cover the pan with aluminum foil. Cook 3 to 5 minutes per side, or until browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Loosely cover the cooked patties with aluminum foil and set aside in a warm place.

Form & cook the patties:

Toast the buns:

5 Toast the buns:


Add the buns, cut sides down, to the pan of reserved fond. (If the pan seems dry, add 1 teaspoon of olive oil.) Toast on medium 30 seconds to 1 minute, or until lightly browned. Divide between 2 plates.

6 Assemble the burgers & plate your dish:


Spread a layer of the hoisin mayo onto the bottoms of the toasted buns. Place a cooked patty and as much of the tomato as you’d like on the bun bottoms; season with salt and pepper. Top with the cilantro and the toasted bun tops. Serve with the roasted potato wedges and any remaining hoisin mayo on the side. Enjoy!

Assemble the burgers & plate your dish: