Asian Chicken and Rice Burgers with DYP Chips
By Chef Tom Fraker

For the Chips:

1 pound Dutch Yellow® Potatoes, sliced very thin
Canola Oil for frying as needed
Kosher Salt to taste

For the Burgers:

4 Chicken Thighs, cooked, chopped small
1 cup Cooked Rice
¼ cup Panko Bread Crumbs
1 Egg
1 tablespoon Ground Ginger
¼ cup Hoisin Sauce
1 tablespoon Soy Sauce
1 tablespoon Oyster Sauce
1 tablespoon Sweet Chili Sauce
Salt and Freshly Ground Pepper to taste
4 Burger Buns


Pour 2 inches of oil into a heavy pan and heat to about 365º.

Carefully drop the potatoes in the oil but do not over crowd the pan. Fry until golden brown.

Remove from the oil and drain on paper towels. Season right out of the fryer.

In a bowl, combine the chicken and the rest of the ingredients, except for the buns. Form the mixture into 4 patties.

Place the patties on a hot grill or grill pan and cook until you get nice color and grill marks. Flip them over and repeat. Place them on the buns, garnish with your favorite condiments and serve with the chips.

Makes 4 burgers