Asian-Inspired Chicken Patties by Tyler Butt Nutrition Home Cooking

Ingredients

• 500g Chicken thighs or breast, boneless, skinless
• 1 pinch MSG (optional)
• 1 tsp Chilli salty seasoning or red pepper flakes
• 1 tsp Lemon zest
• 2 tbsp Psyllium husk or other fiber supplement (optional)
• 2 tbsp Sesame seeds, plus extra for coating
• 4 Burger buns
• 1 tbsp Vegetable oil for cooking
• 1/2 cup Mayonnaise
• 2 tbsp Soy sauce
• 1 tbsp Rice vinegar
• 1 tbsp Honey
• 1/2 Cucumber, thinly sliced or julienned
• 2 tbsp Rice vinegar
• 1 tsp Everything bagel seasoning (optional, for cucumber)
• 1 tsp Granulated sugar
• 1/4 head Green cabbage, thinly shredded

Instructions

1. Place the chicken thighs or breast into a food processor. Add the MSG (if using), chilli salty seasoning (or red pepper flakes), lemon zest, and psyllium husk (if using). Pulse until the chicken is finely minced and well combined, but not a paste.
2. Transfer the chicken mixture to a bowl. Add the 2 tablespoons of sesame seeds and mix well. If the mixture feels warm, refrigerate for 10 minutes, or place in the freezer for 5 minutes, to make it easier to handle.
3. Form the chicken mixture into 4 equal-sized patties. Gently press each patty into a shallow dish of additional sesame seeds to coat both sides, if desired.
4. Prepare the honey soy mayo: In a small bowl, whisk together the mayonnaise, soy sauce, rice vinegar, and honey until smooth and well combined.
5. Prepare the quick pickled cucumber: In another small bowl, combine the thinly sliced cucumber, 2 tablespoons rice vinegar, everything bagel seasoning (if using), and sugar. Toss well and let sit for at least 5 minutes to pickle slightly.
6. Prepare the pickled slaw: Thinly shred the quarter head of green cabbage. In a bowl, toss the shredded cabbage with a splash of rice vinegar and a pinch of sugar. Let sit while cooking the patties.
7. Heat vegetable oil in a large non-stick skillet or on a griddle over medium heat. Once hot, carefully place the chicken patties in the skillet. Cook for 5-7 minutes per side, or until golden brown and cooked through with an internal temperature of 74°C (165°F).
8. While the patties are cooking, lightly toast the burger buns in a separate dry skillet, toaster, or under the broiler for 1-2 minutes until lightly golden.
9. To assemble, spread a generous amount of the honey soy mayo on both the top and bottom halves of each toasted bun. Place a cooked chicken patty on the bottom bun. Top with a portion of the quick pickled cucumber and the pickled slaw. Place the top bun on and serve immediately.