Ingredients with Measurements:
- 1 pound ground chicken
- 1 tablespoon har cheong gai paste
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon sugar
- 1 tablespoon white vinegar
- 1 tablespoon ketchup
- 1 tablespoon vegetable oil
- 4 burger buns
- 4 lettuce leaves
- 4 slices of tomato
- 4 slices of onion
Special equipment needed:
- Mixing bowl
- Grill or skillet
Step-by-step instructions:
1. In a mixing bowl, combine ground chicken, har cheong gai paste, soy sauce, and cornstarch. Mix well.
2. Divide the mixture into 4 equal portions and shape them into patties.
3. Preheat the grill or skillet over medium-high heat.
4. Brush the patties with vegetable oil and grill or cook them for 5-6 minutes on each side or until fully cooked.
5. In a small saucepan, combine sugar, white vinegar, and ketchup. Cook over medium heat until the sugar dissolves and the sauce thickens.
6. Toast the burger buns.
7. Assemble the burger by placing a lettuce leaf, a slice of tomato, and a slice of onion on the bottom bun. Place the cooked patty on top and drizzle with the sweet and sour sauce. Top with the other half of the bun.
Time:
Preparation time: 15 minutes
Cooking time: 12 minutes
Temperature:
Grill or skillet: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 390
Total fat: 14g
Saturated fat: 3g
Cholesterol: 95mg
Sodium: 770mg
Total carbohydrates: 35g
Dietary fiber: 2g
Sugar: 10g
Protein: 30g
Substitutions for ingredients:
- Ground chicken can be substituted with ground turkey or ground pork.
- Har cheong gai paste can be substituted with shrimp paste or fish sauce.
- White vinegar can be substituted with rice vinegar or apple cider vinegar.
Variations:
- Add sliced jalapenos or pickles for extra flavor and crunch.
- Use a different type of bun such as brioche or ciabatta.
- Add a slice of cheese on top of the patty.
Tips and tricks:
- Make sure to brush the patties with oil to prevent sticking to the grill or skillet.
- Let the patties rest for a few minutes before assembling the burger to allow the juices to redistribute.
- Double the sweet and sour sauce recipe if you prefer a saucier burger.
Storage instructions:
Leftover patties can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the patties in the microwave or on a skillet over medium heat until heated through.
Presentation ideas:
Serve the burger on a plate with a side of sweet potato fries or onion rings.
Garnishes:
Garnish the burger with chopped scallions or cilantro.
Pairings:
Pair the burger with a cold beer or a glass of iced tea.
Suggested side dishes:
Sweet potato fries, onion rings, coleslaw, or potato salad.
Troubleshooting advice:
- If the patties are falling apart, add more cornstarch to the mixture.
- If the sweet and sour sauce is too thick, add a tablespoon of water at a time until desired consistency is reached.
Food safety advice:
Make sure to cook the patties to an internal temperature of 165°F to ensure they are fully cooked.
Food history:
Har cheong gai is a popular Singaporean dish that consists of fried chicken marinated in shrimp paste.
Flavor profiles:
The burger has a savory and umami flavor from the har cheong gai paste and soy sauce, and a tangy and sweet flavor from the sweet and sour sauce.
Serving suggestions:
Serve the burger with a side of sweet potato fries and a cold beer for a delicious and satisfying meal.
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