Description
These Chicken Dumpling Burgers bring all the bold, savory flavors of your favorite dumplings into a juicy, pan-seared burger patty. Loaded with garlic, ginger, green onions, and a splash of soy sauce, they’re perfect on a bun with crunchy slaw and a drizzle of sriracha mayo. Easy to make and full of flavor!
Ingredients
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For the Chicken Patties:
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1 lb ground chicken
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2 green onions, finely chopped
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2 cloves garlic, minced
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1 tsp fresh ginger, grated
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2 tsp soy sauce
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1 tsp sesame oil
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1/4 tsp salt
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1/4 tsp black pepper
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1/4 cup panko breadcrumbs
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1 egg (optional, for extra binding)
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Oil, for cooking
For the Slaw (Optional):
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1 cup shredded cabbage or coleslaw mix
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1 tbsp rice vinegar
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1 tsp sesame oil
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Pinch of salt
For Assembly:
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4 burger buns
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Sriracha mayo (mix mayo + sriracha to taste)
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Extra green onions or cucumber slices (optional)
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Instructions
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Make the slaw (if using):
In a bowl, toss cabbage with rice vinegar, sesame oil, and a pinch of salt. Set aside. -
Make the chicken patties:
In a large bowl, mix together ground chicken, green onions, garlic, ginger, soy sauce, sesame oil, salt, pepper, panko, and egg (if using). Form into 4 burger patties. -
Cook the patties:
Heat a little oil in a skillet over medium heat. Cook patties for 5–6 minutes per side, or until golden and cooked through (internal temp of 165°F). -
Assemble the burgers:
Toast the buns if desired. Spread sriracha mayo on each bun, add a chicken patty, slaw, and any other toppings you like.
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Serve:
Serve hot with fries, salad, or a side of dumplings if you’re feeling extra!
Notes
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You can air fry or grill the patties if you prefer.
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For extra dumpling vibes, top with crispy wonton strips or drizzle with soy sauce.
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Make it gluten-free with GF soy sauce and buns.
This pie is great served plain or with a dollop of whipped cream.
Store leftovers covered in the fridge for up to 4 days.