Ingredients
- 1/3 cup Kewpie or other mayonnaise
- 1 teaspoon soy sauce
- 1 lime, cut into wedges
- Kosher salt
- 1 packed cup cilantro leaves and tender stems, roughly chopped, plus more for serving
- 1/4 cup mashed, ripe Hass avocado (from about ½ avocado; slice the other half for serving) (see Tip)
- 2 scallions, light green and white parts only, thinly sliced
- 3 large garlic cloves, grated or minced
- 1 (2-inch) piece ginger, grated or minced (about 2 teaspoons)
- 1/4 to ½ teaspoon red-pepper flakes, according to taste
- 1 pound ground chicken, preferably dark meat
- 2 tablespoons neutral oil, such as canola oil, or ghee
- 4 brioche or burger buns, lightly toasted
- Butter lettuce or other tender lettuce, for serving
- 1 jalapeño, thinly sliced, for serving (optional)
Instructions
- In a small serving bowl, combine the mayonnaise and soy sauce. Season with the juice of 1 lime wedge and salt as needed.
- In a medium mixing bowl, use a fork to mash and thoroughly combine the chopped cilantro, mashed avocado, scallions, garlic, ginger, red-pepper flakes, 1 teaspoon salt and 1 tablespoon of the soy-lime mayonnaise. Add the chicken and gently combine. Form into 4 large balls.
- Heat a large (12-inch) cast-iron or heavy skillet over medium heat until very hot, 1½ to 2 minutes. Add the neutral oil or ghee, then add the chicken meatballs, spacing them out in the pan. Use a metal spatula to press them until they form ½-inch-thick patties. Cook without moving for 3½ to 4 minutes, until a deep golden crust has formed and they easily release from the pan. Flip the patties using the spatula and cook until done with a nice crust on the other side, about 3 minutes more. If the patties need more time, cover the pan and cook for 1 to 2 more minutes, adjusting the heat as needed to avoid scorching.
- Squeeze a lime wedge over the patties and serve sandwiched between the buns topped with lettuce, a healthy slathering of the lime-mayonnaise, avocado slices, jalapeño slices if using, and cilantro sprigs, if desired. Serve with the remaining lime wedges and mayonnaise on the side.
Full Article
Dane Tashima for The New York Times. Food Stylist: Barrett Washburne.
These zippy chicken burgers are loaded with ginger, garlic, cilantro and scallions for fresh flavor and some textural crunch. The secret ingredient is a little mashed avocado that’s added to the ground chicken before cooking, which keeps the burgers tender and light. A citrusy soy mayonnaise is used both inside the patties and slathered on top. (Fish sauce could be used in place of the soy. Decrease the amount and adjust to taste.) Kewpie is a Japanese mayonnaise made with rice wine vinegar and egg yolks rather than distilled vinegar and whole eggs, but you can just as easily use your preferred mayonnaise. Fresh jalapeños offer a satisfying crunch when biting into the burger, though pickled ones could be used for extra acidity.