Asian Chicken Burger - Cooking Like Kate

In a large bowl, mix together the ground chicken, green onion, soy sauce, sesame oil, ginger, garlic powder, black pepper, chili flakes, panko, and egg. Use your hands or a spoon to combine well. Form into 4 even patties.
1 lb ground chicken, 1 green onion, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp fresh ginger, 1 tsp garlic powder, 1/2 tsp black pepper, 1/2 tsp red chili flakes, 1/2 cup panko breadcrumbs, 1 egg

Preheat your grill to medium-high heat. Lightly oil the grates, then grill the patties for 5–7 minutes per side, or until cooked through and nicely charred (internal temp 165°F).

Heat a lightly oiled skillet or grill pan over medium heat. Cook patties for 5–7 minutes per side, until golden brown and cooked through.
While the patties are cooking, toast your buns on the grill or in a pan until lightly golden.
Spread gochujang aioli on both top and bottom buns. Add lettuce, a chicken patty, pickled carrots and cucumbers, shredded red cabbage, and fresh herbs. Top with optional avocado or a fried egg, then finish with the top bun.
1/2 cup Gochujang Aioli, 1/2 cup pickled carrots and cucumbers, 1 cup red cabbage, fresh cilantro or Thai basil leaves, sliced avocado or a fried egg, butter lettuce or romaine leaves, 4 burger buns
Serve hot with fries, sweet potato wedges, salad or a crunchy slaw on the side.

For best texture, avoid overmixing the chicken mixture to keep patties tender.
Chill patties for 15–20 minutes before cooking to help them hold their shape.
Adjust gochujang aioli spice level to your preference by adding more or less.
Use a meat thermometer to ensure patties reach 165°F for safe cooking.
Store leftovers in an airtight container in the fridge up to 3 days or freeze raw patties for up to 2 months.
Toast buns lightly for extra flavor and to prevent sogginess.
Slowly add more breadcrumbs if meat mixture is too liquidity to form patties.