Teriyaki Chicken Burgers |
Ingredients:
|
| 14 | ounces | chicken (minced) |
| 1 | small | egg |
| 4 | tablespoons | onion (grated) |
| 11/2 | teaspoons | sugar |
| 11/2 | teaspoons | soy sauce |
| 1 | tablespoon | cornflour (or more as needed, for coating) |
| 1/2 | bunch | spring onions (white parts only, finely shredded for garnish) |
| 1 | tablespoon | oil |
For the teriyaki sauce |
| 2 | tablespoons | sake or dry white wine |
| 2 | tablespoons | sugar |
| 2 | tablespoons | rice wine or dry sherry |
| 2 | tablespoons | soy sauce |
|  |
Method: |
| Mix the minced chicken with the egg, onion, sugar and soy sauce until the ingredients are thoroughly combined and bound well together. This will take about 3 minutes and the mixture will be quite sticky, which gives a good texture. |
| Shape the mixture into 12 small, round burgers and dust them lightly all over with the cornflour. |
| Soak the shredded spring onion in a bowl of ice-cold water for 5 minutes and drain thoroughly. |
| Heat the oil in a frying pan. Place the chicken burgers in the pan in a single layer and cook over a moderate heat for 3 minutes. Turn the burgers over and cook for a further 3 minutes on the second side. |
| Mix the ingredients for the sauce and pour it into the pan. Turn the burgers occasionally until they are evenly glazed. Move or gently shake the pan constantly to prevent the sauce from burning. |
| Arrange the chicken burgers on a warm serving plate and top with the shredded spring onions. Serve immediately. |
| Source: Best-Ever Burgers ISBN 1-84215-005-7 |
