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Lemongrass Chicken Burgers
with Hoisin Mayo & Roasted Potato Wedges
40 MIN
2 Servings
From the Test Kitchen
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.
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NutritionPER SERVING
-
Calories800 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
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