Asian Chicken and Rice Burgers with DYP® Chips
Category
Entree
Servings
4 burgers
Prep Time
15-20 minutes
Cook Time
15 minutes
Author:
Chef Tom Fraker

Ingredients
-
1 pound Baby Dutch Yellow® Potatoes, sliced very thin
-
Canola Oil for frying as needed
-
Kosher Salt to taste
-
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
For the Chips
For the Burgers
Directions
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.