Ingredients (19)
For the pickled carrots:
- 1/3 cup distilled white vinegar
- 1/3 cup granulated sugar
- 3/4 teaspoon kosher salt
- 1 cup peeled and coarsely shredded carrots (from about 2 medium carrots)
For the chile mayonnaise:
- 1/2 cup mayonnaise (see Game Plan note)
- 2 tablespoons chile-garlic paste or sambal oelek
For the burgers:
- 2 tablespoons fish sauce
- 2 medium scallions, finely chopped (white and light green parts only)
- 1 tablespoon finely chopped fresh ginger
- 1 tablespoon coarsely chopped fresh cilantro leaves
- 1 teaspoon packed finely grated lime zest (from 1 medium lime)
- 2 teaspoons freshly squeezed lime juice
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 1/2 pounds ground chicken (dark meat or a mixture of dark and white meat)
- Vegetable oil, for oiling the grill
To assemble:
- 4 Vietnamese or sweet French sandwich rolls, sliced in half horizontally and toasted
- 2/3 cup packed fresh cilantro leaves
- 4 romaine lettuce leaves
Nutritional Information
- Calories749
- Fat43.77g
- Saturated fat7.94g
- Trans fat0.15g
- Carbs52.34g
- Fiber3.08g
- Sugar20.19g
- Protein36.62g
- Cholesterol157.54mg
- Sodium1394.89mg
- Nutritional Analysis per serving (4 servings) Powered by
Tip
How to Freeze Burgers
Place patties in a single layer or stack and separate layers with non-greased freezer paper. Insert carefully into a freezer bag, lay flat in the freezer (if you have the room), and consume within three months.
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Tip
How to Thaw Burgers
Do not thaw the patties at room temperature. Instead, stick the patties in the refrigerator and wait until they are at least partially thawed. You can grill partially frozen patties, but it may take longer for the centers to finish. This could also result in an unevenly cooked burger.
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Tip
How to Store Burgers
Store hamburger patties the same way you’d store ground beef. Either keep the meat in its original container or wrap in saran wrap and insert into a plastic bag. The meat should stay fresh for one to two days.
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Next: How to Store Chicken
Tip
How to Store Chicken
Raw or cooked chicken can be stored in a refrigerator for a few days, though it’s important to prevent raw chicken juices from leaking and contaminating other foods. Ensure that chicken remains in its original packaging (which should be vacuum-sealed or tightly-wrapped) until it is ready to be cooked.
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Next: How to Freeze Chicken
Tip
How to Freeze Chicken
While freezing will make your chicken less tender and juicy, it is the perfect way to store the family-sized pack you bought at Costco last weekend. Remove the chicken from its original packaging and rewrap it tightly using aluminum foil, plastic wrap, or freezer paper. Double wrap if you are planning to store the chicken for more than two months. Ground chicken can last up to three months in the freezer, while chicken pieces can last up to nine.
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5 of 6
Next: How to Thaw Chicken
Tip
How to Thaw Chicken
You should never thaw chicken at room temperature, as it is highly susceptible to bacteria growth. Frozen chicken should either be thawed in the microwave, in the refrigerator, or in cold water (which should be changed every 30 minutes).
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Next: How to Freeze Burgers
Turn ho-hum ground chicken into something juicy and exotic by adding bold Asian ingredients and cooking it up on the grill. Topped with pickled carrots, cilantro leaves, crunchy lettuce, and a smear of spicy mayo, these burgers channel the complex textures and flavors of the Vietnamese banh mi sandwich. For extra spice, sprinkle on some thinly sliced jalapeños.
What to buy: Look for chile-garlic paste or sambal oelek in the Asian section of your supermarket. We like the ones made by Huy Fong Foods (with the rooster on the jar).
Purchase ground chicken that is all dark meat or a mixture of white and dark meat for the juiciest possible burger.
Game plan: The pickled carrots and chile mayonnaise can be made up to a day ahead and stored in the refrigerator. You could even make your own mayonnaise for the spicy mayo.
If you’re grilling outside, toast the rolls right on the grill while the cooked patties are resting. If you’re grilling inside using a grill pan, toast your rolls in the oven, because the moisture left in the pan from cooking the burgers will make the rolls soggy.
This recipe was featured as part of our Burger Bonanza!
Instructions
For the pickled carrots:
- 1Place the vinegar, sugar, and salt in a small, nonreactive saucepan over medium heat. Cook, stirring occasionally, until the sugar and salt have dissolved. Remove from the heat, add the carrots, and stir to coat them in the pickling mixture. Let stand at room temperature until the carrots have softened, at least 30 minutes or overnight in the refrigerator. Drain well and refrigerate in a covered container until ready to use.
For the chile mayonnaise:
- 1Combine the mayonnaise and chile-garlic paste or sambal oelek in a small bowl. Cover and refrigerate until ready to use.
For the burgers:
- 1Place all of the ingredients except the chicken and oil in a large bowl and stir to combine. Add the ground chicken and mix with your hands until just evenly combined.
- 2Divide the meat mixture into 8 equal portions. Shape each portion into an even 1/2-inch-thick patty, wetting your hands with water as needed if the mixture is sticky. Transfer the patties to a baking sheet and refrigerate while you prepare the grill.
- 3Heat a grill pan or outdoor grill to medium high (about 375°F to 425°F). When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil.
- 4Using a flat spatula, transfer the reserved patties to the grill, close the grill, and cook undisturbed (do not press down on the patties) until grill marks appear on the bottom, about 3 to 4 minutes. Using a clean spatula, flip the patties, close the grill, and cook until the patties are cooked through and the juices run clear, about 3 to 4 minutes more. Remove to a clean plate and let rest in a warm place or tent loosely with foil for 5 minutes.
To assemble:
- 1Spread about 1 tablespoon of the chile mayonnaise on each top and bottom roll (2 tablespoons per sandwich). Place 2 of the chicken patties side by side on each bottom roll. Divide the cilantro leaves, pickled carrots, and romaine lettuce evenly among the sandwiches and cover with the top rolls. Serve immediately.
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