One of my husband's favourite things to eat is naan bread. Week after week, we do our weekly grocery shopping and he never fails to add naan bread. I mean who can blame him? It's slightly chewy on the outside, but so soft on the inside. Whether you're making a sandwich, pizza or burgers (in my case here) naan is a beautiful choice to the bread part of the meal. It was burger night at my house the other day, and I decided to whip up an Asian style burger. I always like to change it up once in a while. I added grated ginger, garlic, teriyaki sauce, basil (think Vietnamese style), and other ingredients to make this burger juicy and full of Asian flavour! No worries though, it won't be an overwhelming flavour to scare those that are a bit timid when it comes to Asian flavours, but just enough to say yeahh I know what I'm eating (make sense?). Anyways, without further adieu, here is my version of Asian chicken burgers.

Makes 4-6 burger patties

  • 1 lb extra lean ground chicken or turkey
  • coarse salt and ground black pepper
  • 2/3 cup dry breadcrumbs
  • 1 egg, beaten
  • 1 tbsp ketchup (if you feel meat is dry add another tbsp of this)
  • 1-1/2 tsp ginger, grated
  • 3 garlic cloves, grated
  • large handful of fresh coriander or parsley, chopped
  • 3 tbsp onion, minced finely
  • 2 tbsp teriyaki sauce
  • 3 tbsp fresh basil, sliced thin
  • 1-2 tbsp extra virgin olive oil (if cooking on stove-top)
  • 1 pkg of Naan bread (cut into half pieces)
  • Serve with: tomato slices, thinly sliced red or sweet onion, arugula leaves, and flavoured mayo

1. In a large bowl, combine the following ingredients: ground chicken or turkey, salt, pepper, breadcrumbs, egg, ketchup, ginger, garlic, coriander, onion, teriyaki sauce, and fresh basil. Using your clean hands, mix the ingredients until just combined. Make sure not to overmix the meat, you don't want to make it tough while cooking.

2. Form the mixture into 4-6 patties, depending on how thick you want your burgers to be. I like them to be about 1-inch thick. Cover with plastic wrap and place it into the fridge for about 20 minutes to firm up a bit. Make sure to take these burger patties out about 10 minutes before you cook, to take off the chill.

3. Heat a large non-stick frying pan, on medium high heat, add in the olive oil and cook the burgers on both sides. It should take about 7-10 minutes per side. After you flip the burgers, and it sears a bit, place the lid on top of the pan and bring down the heat a touch for the remainder of the cooking time. This will prevent burning. You can cook these on the grill if you like too.

4. Serve on toasted naan bread, then add the tomato slice, onion slice, and the fresh arugula leaves, and spread mayo on the top part of the naan bread. Sandwich it together and eat with a nice light salad. Enjoy!

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