Thursday, April 15, 2010

A Kona Hema 'O Ka Lani

I made these Pacific Rim Burgers that I had seen on the Sticky, Gooey, Creamy, Chewy Blog a couple of weekends back and thought they were so, so good. My parents thought they were "interesting" and didn't seem as in to them as I was. I might make these again when I got back to Australia and get Boyfriend's opinion of them because I was really surprised that my parents weren't raving over these burgers like I was. I served them with sweet potato fries (and I thought the mayo made a good dip for the fries, too) and I thought it was the perfect backyard barbecued dinner to celebrate the start of spring.

Pacific Rim Burgers with Ginger Mayonnaise
Adapted from Kristine Snyder and The Food Network

  • 1 1/4 pounds ground chicken ( I used one pack of Trader Joe's minced chicken and it was just a little over 1.25 pounds)
  • 2/3 cup 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 (I use 2 cloves.)
  • 1 teaspoon Asian hot chili sauce (I use Sambal Oelek and add 2 teasoons!) (I didn't have this so I sprinkled some red pepper flakes in)
  • 1 teaspoon salt
  • 1/2 cup bottled teriyaki glaze (I didn't have any so I used soy sauce)
  • 4 teaspoons honey (I use 3 tablespoons)
  • 1 tablespoon vegetable oil, plus extra for hands
  • 4 sesame buns, split and toasted
  • 1 seedless cucumber, peeled and sliced very thinly (any one want to tell me how you easily deseed a cucumber without being left with just the outside ring? guess I misread this and I was supposed to buy seedless to begin with!)
  • Ginger Mayonnaise (recipe follows)

In a large bowl, mix together the chicken, panko, egg, green onions, chopped cilantro, garlic, chili sauce, and salt. With oiled hands, form mixture into 4 patties ( I think I got more like 6-7 good sized patties out of my meat mixture).

In a small bowl, mix together the teriyaki glaze 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 mixture, about 10 minutes, or until fully cooked through. (SGCC Note: I find that the glaze sometimes starts to burn before the burgers are cooked through, so I sear the burgers and finish them off for 10 minutes in a 400 degrees F. oven)
(I did my burgers on the bbq)

Place burgers on toasted buns and top with cucumber and Ginger Mayonnaise. Garnish with cilantro sprigs and cucumber slices.

Ginger Mayonnaise

1/2 cup mayonnaise (I used light mayo because that is what we had open)

(I think that I ended up adding more relish and ginger and lime juice and garlic to my mayo to give it a stronger flavor so start out with this and then add extra as needed for your taste)

2 teaspoons sweet pickle relish
2 teaspoons minced fresh ginger
2 teaspoons lime juice
1 clove garlic, minced
1/4 teaspoon salt

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

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