Hoisin Chicken Burgers

Hoisin Chicken Burgers

My latest strategy for managing dinner is to make one and prep another at the same time. It’s likely you’ve just given your computer a hard eye roll but hear me out. As an example, take what happened the other night. I was making our dinner of pork chops and while the chops were doing their thing in the oven and my broccoli was roasting, I pulled the ground chicken meat from the refrigerator, added all the ingredients to make these burgers, formed patties and then put them on plate and covered them to sit in the refrigerator until the next night’s dinner. It didn’t take me any longer since I already had to be in the kitchen. Plus it saved me from grazing on random things on my counter as I waited for dinner to cook.  By the time the next night had rolled around, I was in a great position to get our meal on the table.

Our new book The School Year Survival Cookbook is full of these strategies. We talk all the time about make the most out of your time in the kitchen and we’ve never meant it more than while we’re on book tour. We’ve had so many events and commitments lately (we’re not complaining) that the last meal of the day is the last thing we have time to think about. So we’re taking our advice and ratcheting it up. I may be making two dinners at a time on some evenings but the ease it buys me the next day is invaluable. And by invaluable I mean, you can’t put a price tag on the satisfaction that comes from putting my comfy clothes on that much sooner!

Photo by Ashley van der Laan

Hoisin Chicken Burgers

Ingredients

  • 1 lb ground chicken
  • ½ onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp hoisin sauce
  • 2 tsp soy sauce
  • 1/3 cup panko
  • ¼ tsp fresh, grated ginger
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ red onion, sliced
  • ½ cup vinegar
  • 1 tbsp sugar
  • 1 tbsp salt
  • ½ tsp anise extract
  • 4 buns
  • lettuce
  • sriracha mayo

Method

Preheat the oven to 375. Prepare a baking sheet with cooking spray.

In small bowl, mix together the vinegar, sugar, salt and anise extract. Add the red onions to the vinegar mix; cover and set aside for at least 30 minutes.

Meanwhile, in large bowl, combine chicken, onion, garlic, hoisin sauce, soy sauce, panko, ginger, salt and pepper; mix well. Form the mix into four patties and place on the prepared baking sheet. Bake until cooked through, about 20 to 25 minutes.

Warm the hamburger buns in the oven. Serve the burgers on the buns with pickled onions and sriracha mayo.

 

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