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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, diced
1 medium carrot, grated
1 tablespoon Sambal Olek
¼ to ½ cup panko (Japanese-style) bread crumbs
1 pound ground chicken

Mix first eight ingredients in a mixing bowl.  Add the chicken and  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 minutes (lets the patty "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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