By Traeger Kitchen
Switch up your burger routine by swapping the beef for chicken and adding some tangy, Asian flavor.
|As Needed||Nonstick cooking spray, for greasing|
|2 Pound||ground chicken, preferably white and dark meat|
|1 Cup||panko breadcrumbs, plus more as needed|
|1 Cup||coarsely shredded or grated Parmesan cheese|
|1 Medium||fresh jalapeño pepper, stemmed, seeded and diced small|
|2 Stalk||scallions, whites and greens minced|
|2 Clove||garlic, minced|
|1/4 Cup||minced cilantro leaves, loosely packed|
|2 Tablespoon||mayonnaise, plus more for serving|
|2 Tablespoon||Thai sweet chile sauce|
|1 Tablespoon||soy sauce|
|1 Tablespoon||fresh ginger, minced|
|2 Teaspoon||lemon juice|
|2 Teaspoon||lemon zest|
|1 Teaspoon||Black pepper|
|8 Whole||hamburger buns, split, lightly buttered and toasted or grilled, for serving|
|1 Large||ripe tomato, thinly sliced, for serving|
|As Needed||fresh arugula or spinach leaves, for serving|
|1 Large||red onion, thinly sliced|
Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Set aside.
As Needed Nonstick cooking spray, for greasing
In a large mixing bowl, combine the chicken, panko, Parmesan, jalapeño, scallion, garlic, cilantro, mayonnaise, chile sauce, soy sauce, ginger, lemon juice, lemon zest, salt and pepper.
2 Pound ground chicken, preferably white and dark meat
1 Cup panko breadcrumbs, plus more as needed
1 Cup coarsely shredded or grated Parmesan cheese
1 Medium fresh jalapeño pepper, stemmed, seeded and diced small
2 Stalk scallions, whites and greens minced
2 Clove garlic, minced
1/4 Cup minced cilantro leaves, loosely packed
2 Tablespoon mayonnaise, plus more for serving
2 Tablespoon Thai sweet chile sauce
1 Tablespoon soy sauce
1 Tablespoon fresh ginger, minced
2 Teaspoon lemon juice
2 Teaspoon lemon zest
1 Teaspoon Salt
1 Teaspoon Black pepper
Form your fingers into a claw and gently work the meat mixture until the ingredients are well-combined. If the mixture seems too wet to form into patties, add additional panko.
Wet your hands under cold running water, then form the meat into 8 patties, each an inch larger in diameter than the buns and about 3/4 inch thick.
With your thumbs or a tablespoon, make a wide shallow depression in the top of each. Put them on the prepared baking sheet. Spray the tops with nonstick cooking spray.
If not cooking right away, cover with plastic wrap and refrigerate.
When ready to cook, set Traeger temperature to 350°F and preheat, lid closed for 15 minutes.
350 ˚F / 177 ˚C
Arrange the burgers, depression-side down, on the grill grate.
Remove and discard the foil on the baking sheet so you'll have an uncontaminated surface to transfer the sliders to when cooked.
Grill the burgers for about 25 to 30 minutes, turning once, or until they release easily from the grill grate when a clean metal spatula is slipped under them. The internal temperature when read on an instant-read meat thermometer should be 160°F. (Stick the probe through the side of the burger for an accurate reading.)
350 ˚F / 177 ˚C
160 ˚F / 71 ˚C
In the meantime, spread the cut sides of the grilled buns with mayonnaise and arrange a tomato slice, if desired, and a few arugula leaves on one half of each bun.
8 Whole hamburger buns, split, lightly buttered and toasted or grilled, for serving
1 Large ripe tomato, thinly sliced, for serving
As Needed fresh arugula or spinach leaves, for serving
Top with a grilled burger and red onions, if using, then replace the top half of the bun.
1 Large red onion, thinly sliced
Serve immediately. Enjoy!
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