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Grilled Asian Chicken Patties

These grilled chicken patties are a wonderful diversion from ordinary hamburgers.  They also are a healthy alternative as they are much lower in fat than their ground beef cousins.  We like to serve them on buns with lettuce and fresh tomato slices, but they would be just fine without.  Because they are made with ground chicken care must be taken to cook them thoroughly but don't exceed the recommended 160 degrees or they may dry out.  This make 4 patties.
1 teaspoon   salt
1 teaspoon   sesame oil
2 tablespoons Hoisin sauce
1 tablespoon   soy sauce
1 inch fresh ginger, pressed
1 small onion, finely diced
1 medium carrot, grated
1 tablespoon sambel olek
to cup   Panko (Japanese style) bread crumbs
1 pound ground chicken

Mix first eight ingrdients in a mixing bowl.  Add the chicken and  ½ of the bread crumbs and work with your hands until well combined.  Continue to add bread crumbs until mixture is binding well enough to form into patties.  Form into 4 patties and rest in the fridge for at least 30 minues (lets the pattie "set up"). 

Grill patties as you would hamburgers.  They are ready when the internal temperature registers 160 degrees on an instant read thermometer.

 

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