Asian Chicken Burger with Cauliflower Fried “Rice”

Classic Asian flavors served up Paleo style! This Asian Chicken Burger is moist and tender and cooks up to juicy perfection, paired with our Cauliflower Fried “Rice” this makes a delicious and savory edition to your Paleo repertoire. Give it a try and let us know what you think!

 

Asian Chicken Burgers And Fried Rice
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Ingredients
  1. 1lb ground chicken meat
  2. 3 T. grated fresh ginger
  3. 3 T. minced fresh garlic
  4. 6 T. thinly sliced scallions
  5. ½ cup coconut aminos
  6. ¼ cup extra virgin olive oil
  7. 1 cup light tasting olive oil
  8. 1 egg
  9. 1 T. lemon juice
  10. ½ head cauliflower
  11. 1 carrot grated
  12. 1 T. sea salt
Instructions
  1. First make the burger mixture – in a bowl, add the ground chicken meat, add 1 T. grated ginger, 1 T. minced garlic, 2 T. sliced scallions, 1 tsp. salt, 1/8 cup coconut aminos, mix well to combine. Set aside.
  2. Break the cauliflower into florets, discarding the core and leaves.
  3. Process the cauliflower in a food processor, pulsing until rice sized pieces are created.
  4. Peel the carrot and pulse in the processor until fine bits are formed.
  5. To make the rice, pour a few tablespoons of the extra virgin olive oil into a nonstick sauté pan and add 1 T. ginger, 1 T. garlic, 2 T. scallions and the cauliflower rice and carrots, sauté for a few minutes, season with salt and coconut aminos, remove from heat and set aside.
  6. In a small container, crack 1 egg into bottom, add the 1 T. lemon juice on top, then pour the 1 cup of extra light olive oil over the top of that. Submerge an immersion blender into the container to the bottom and turn on to high speed.
  7. This will quickly form a mayonnaise. Add a few tablespoons of coconut aminos, remaining ginger, garlic, scallions and 1 tsp. sea salt. This is your aioli.
  8. When cooking chicken burgers the moisture content is much higher and the fat content is low, meaning they are likely to stick, so it is easier to use a good non-stick pan, heat some olive oil in the bottom and scoop out each burger with an ice cream scoop right into the pan, patting down the top to flatten. When the first side is brown, carefully turn burgers over to brown other side. If the pan is oven safe, you can place it into a 350 oven to complete the cooking through process. If not, put a lid over the pan and turn heat to low to cook burgers through.
  9. To serve, place a nice mound of the cauliflower fried rice on one side of the plate and pour a few tablespoons of the aioli onto the other side spreading it out evenly, and topping with two of the chicken burgers. Garnish with sliced scallions.
Paleo on the Go http://blog.paleoonthego.com/