Try a New Burger This Memorial Day: Pacific Rim Chicken Burgers


Pacific Rim Chicken Burgers with Ginger Mayo and Sweet Potato Fries

The 45th National Chicken Council Cook-off was held in Baltimore, Maryland. Contestants from all 50 states congregated to cook their best chicken recipes. I was fortunate to be a part of the judging room committee. My mouth watered as I got to see all the creative dishes prepared by the contestants. The winner was this $25,000 delicious recipe by Kristine Snyder of Hawaii.  I have made it over and over the last several years. The combination of cilantro, Asian hot sauce, teriyaki, cucumber and ginger is a pleasant change to the palate. You can also make them festive appetizers using Hawaiian rolls with umbrella toothpicks. Check out my personal changes to this delicious recipe below the nutrition facts.

Pacific Rim Chicken Burgers with Ginger Mayonnaise


1 1/4 pounds ground chicken

2/3 cup of panko bread crumbs

1 egg, lightly beaten

2 green onions, thinly sliced

3 Tablespoons chopped cilantro leaves, plus extra for garnish

1 clove garlic, minced

1 teaspoon Asian hot chili sauce

1 teaspoon salt

1/2 cup bottled teriyaki sauce

4 teaspoons honey

1 tablespoon vegetable oil, plus extra for hands

4 sesame buns, split and toasted

4 leaves red leaf lettuce

1 cucumber, peeled, seeded, halved, and thinly sliced lengthwise

Ginger Mayo, recipe follows


In a large bowl, mix together chicken, panko, egg, green onions, chopped cilantro, garlic, chili sauce, and salt. With oiled hands, form mixture into 4 patties. In a small bowl, mix together the teriyaki and honey.

Heat oil in a large non-stick frying pan over medium-high heat. Add chicken patties and cook on both sides, brushing each side with the teriyaki honey glaze, about 10 minutes, or until fully cooked through. Place burgers on toasted buns and top with lettuce, cucumber, and Ginger Mayonnaise. Garnish with cilantro sprigs and cucumber slices.

Ginger Mayo:

1/2 cup mayonnaise

2 teaspoons sweet pickle relish

2 teaspoons minced fresh ginger

2 teaspoons of lime juice

1 clove garlic, minced

1/4 teaspoon salt

In a small bowl, mix together all ingredients. Refrigerate until ready to use.

Nutrition Facts: (4 servings) Around 548 calories, 21 grams fat, 3.9 grams saturated fat, 49 grams total carbohydrate, 40 grams protein, 2 grams fiber, 2788 mg sodium.

*Nutrition Facts taken from

* Lighten it up by using light mayo, low sodium teriyaki and slider buns.

*Note: For burgers, I personally use my mini Cuisinart food chopper to finely chop cilantro, green onions, and garlic. I peeled and slice my cucumbers instead of julienne style. (It’s a personal preference). I also use bottled ginger paste for the mayo. One teaspoon of paste counts as one teaspoon of fresh minced. You can find it with the jarred garlic in your produce section.  Grilling is also an option. These do cook differently than beef so you need to watch them closely. They tend to stick to the grill a bit so lube your grill.  Lastly, instead of 4 large burgers, I like to do 8 mini sliders on Hawaiian rolls or wheat slider buns. I serve with baked sweet potatoes or sweet potato fries.


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Categories: Recipes, Uncategorized


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One Comment on “Try a New Burger This Memorial Day: Pacific Rim Chicken Burgers”

  1. June 7, 2011 at 9:08 pm #

    These look delicious! I’m going to try them this week with ground turkey. Thanks for the recipe, it’s always nice to try something new!

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