Chicken Burgers with Peanut Sauce

Added 1/4 cup panko to the chicken mixture (and skipped the salt--totally unneeded!) and doubled the sauce, adding some lime juice and chili garlic paste to it. Made patties ahead of time and chilled, then cooked in my iron skillet with a tsp. of peanut oil. Didn't have sprouts so used finely ribboned thai basil and lettuce mix.   These were so moist and delicious! A real treat with some roasted sweet potatoes and napa cabbage & carrot slaw.

So I followed reviews and made a couple changes - I added about a cup of panko to hold the very wet mixture together, used white onion (because I don't like green), and put the burgers in the fridge for a bit to firm up. They were fantastic! I even kind of forgot about them on the grill and thought I had overcooked them and screwed them up, but they were delicious. I had two! The sauce and sprouts is a must, and it really doesn't need anything else. My only complaint is that while it made enough meat for 6 burgers - I don't like them too thick - it only made enough sauce for 2 burgers. I do like a lot of sauce. I served with chips and strawberries. I think next time I will make some Asian cucumber salad.

This was a great recipe!  I already had ground chicken, so I bypassed the food processor, but other than that really liked the taste.  Could not find onion sprouts so I ended up w/ a combo of spicy radish/alfalfa sprouts.  Used a ciabatta roll.  Yes, it was wet and cooking w/o sticking was kind of hard but prevailed in the end.  Yum!

Tasty alternative to a hamburger. I used ground turkey because that's what I had on hand. Will try it with chicken sometime because we enjoyed it. I was concerned that the patties would not survive the grill & didn't want to add any binders so I simply browned them in a non-stick pan. I thought the peanut sauce could use a bit of a kick so I added a couple drops of Sriracha and a couple drops of honey. It gave it more depth. Served it with a spicy kale salad.

We really enjoyed these burgers! We ended up using ground turkey and didn't have any issues with the burgers holding together. We put the patties together over the weekend and grilled them up during the week, so maybe the fridge time helped to hold them together. The peanut sauce was a nice touch. We like our food spicy, so next time we'll add more chili garlic paste. Served with baked sweet potato fries and sriracha ketchup. This will be joining our regular dinner rotation.

Wow!! These burgers were light, juicy and extremely tasty. We followed the recipe exactly but the meat mixture was sticking to our hands and the plate. We added a few tablespoons of pinko and the patties were perfect. The sauce and sprouts are a must! Perfect for company.

Excellent change-up burger. Made to recipe using ground turkey breast & used a hint from Aug '11 CL to add 2tbs oil per pound of ground poultry. Chilled the patties about 30min prior to grilling. Served with CL's curried potato salad. Very good.

I was going through recipes, and thought it sounded good, but then when I started to make it, I panicked, and thought, hmm, this doesn't sound all that exciting, but it was really good. I used ground turkey, instead of the chicken. I also added a little panko, as the meat mixture was pretty soft.

This is one of my all time favorite CL recipes. We make a double batch and freeze some for later easy grilling over a few months. I use already ground chicken, add the rest of the ingredients, pop in the freezer briefly to firm up and they are perfect. My sister now makes them regularly too and my husband always requests them especially in the summer time. The perfect foodie spin on a healthy burger and with a TON of flavor. Yum!

Urgh, DISGUSTING! I used expensive organic chicken breast and what a waste that was! I was surprised to read the recipe instructing to chop and process the chicken instead of simply using ground chicken breast. This dish was VERY salty...calling for soy sauce and salt. Save yourself the expense and don't make this one!!

This burger is tender and tasty. The blend of Asian flavors in a burger is a pleasant change from the everyday dinner fare. I used the Kitchen Aid to grind my own chicken breasts for these burgers which made for a very moist patty with fresh chicken flavor. I could not find sprouts in the store so I substituted with a crisp lettuce. Be sure to use low sodium soy sauce or the peanut sauce is too salty.

The recipe was very easy to make. We found the burgers a little dry. I didn't want the chicken underdone, so I may have grilled them too long. I'll try it again, and the peanut sauce was very flavorful!

Really yummy! I have used both turkey and chicken (already ground), but I always add some panko breadcrumbs to hold it together better.

I think if this thing came together in an ideal way it would be excellent; however, I had trouble with it. Like a few others, I had problems with these things coming apart a bit on the grill. If I'd had a grill grate with less space between the grates, then this may not have been as much of a problem. in any event, I finished it in a broiler and it turned out alright. Perhaps just using the broiler would be a better option. I'd also double the sauce. The problem is that the sauce is very thick, and as a result, a lot of it stayed stuck on the whisk, leaving less than 4 TBSPs to put on the four burgers. Other than that, they did taste pretty good, so I think that if it all came together correctly, this would be a very good burger variation.

My husband and I have this about every other week. It is easy and fast to make. The only thing I change is less garlic chili sauce because it is pretty spicy. The peanut sauce if perfect with it. A side of edamana goes great! I like to by the already ground chicken to make it faster.

Tasty burgers and a creative way to cook chicken breasts for a quick weeknight dinner. The peanut sauce was very tasty and worth the effort of making it yourself. Be sure to put these burgers into the refrigerator (I put them in for about 20-30 mins) before cooking to firm them up.