Description
A Vietnamese spin on a chicken burger. A great idea for a dinner or appetizer when served as a slider.
Ingredients
- 1 cup Rice Wine Vinegar
- ½ cups Water
- ½ cups Sugar
- 1 pound Ground Chicken
- ¼ cups Fish Sauce
- 2 Tablespoons Canola Oil
- ¼ sticks Lemongrass, Bottom End Diced
- 2 cloves Garlic, Minced
- 1 whole Large Carrot Cut With A Spiralizer
- 6 whole Radishes, Thinly Sliced
- 1 whole Daikon Cut With A Spiralizer
- 12 whole Hawaiian Buns
- ½ whole Cucumber, Thinly Sliced
Preparation
Note the assembled patties require overnight marinating. So plan ahead!
Place rice vinegar, water and sugar into a saucepan over medium heat, bring to a boil, and stir until the sugar has dissolved, about 1 minute. Remove from heat. Allow the mixture to cool. Divide in half.
Form the ground chicken into 12 equal sized small patties and place them in a dish.
Add the fish sauce into one of the bowls of sugar, water and rice wine vinegar. Mix well and pour over the ground chicken burgers. Put dish into the refrigerator to marinate overnight.
The next day…Heat a skillet and add the oil on medium heat. Put some of the burgers into the pan (don’t crowd the pan). Add the lemongrass and the garlic into the middle of the pan. You just want the burgers to be infused with with the lemongrass and the garlic. Cook for 3 -4 minutes per side. Remove cooked patties and finish cooking the rest.
Pour the other half of the cooled vinegar mixture over the carrot, radish, and daikon in a bowl. Allow to stand for at least 30 minutes. Drain off the excess vinegar mixture after the vegetables have marinated.
To assemble: Cut the rolls in half. Top the bottom half of each roll with a chicken patty. Then, top with 1 cucumber slice and some of the pickled vegetables. Top with the other half of the roll. Serve and enjoy!
