Ingredients

The following ingredients have 4 Servings
  • 2 garlic cloves (minced)
  • 1 small shallot (minced)
  • 1- inch fresh ginger (peeled and minced)
  • 1 serrano pepper (ribs and seeds removed, minced)
  • 2 tablespoons finely chopped cilantro
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 1 tablespoon honey mustard ((or 2 teaspoons Dijon + 1 teaspoon honey))
  • 1/2 teaspoon sea salt
  • 1 pound ground chicken ((preferably dark meat))
  • Vegetable oil
  • Bibb lettuce leaves (for serving)
  • Sriracha mayo

Instruction

  • In a large mixing bowl, stir together the garlic, shallots, ginger, serrano, cilantro, fish sauce, lime juice, mustard and salt. Add the chicken and mix with your hands until the vegetable mixture is incorporated, but the chicken is still coarsely combined. Form into 6 even patties, 2-inches thick, and set aside on a plate.
  • Heat a thin layer of oil in a large nonstick skillet. Cook the burgers over medium-high heat until nicely browned and cooked through, about 4 minutes per side. Remove to a plate to rest for 5 minutes.
  • Serve the chicken burgers in lettuce leaves or on toasted buns and top with a dollop of sriracha mayo. Garnish with fresh cilantro and serve the remaining mayo on the side.