To make this dish healthier, you can skip the buns and make it more of a wrap, using the extra butter lettuce as the makeshift bun. But whatever you do, do NOT skip the sriracha and Kewpie mayo dipping sauce—it was so good that I was actually eating it by the spoonful. I would say that another option would be to use low-fat Greek yogurt instead of the mayo, but it's really so delicious that it would be a shame to opt out of using it.
Note: If you're going to grill it, which you will probably want to do in the summer months, you might want to add an egg white to help bind the meat so it doesn't fall apart and separate, but it really wasn't a problem in a skillet.
- Yield:Serves 4
- Active time: 15 minutes
- Total time:20 minutes
- ¼ cup mayonnaise (preferably Kewpie brand)
- ½ tablespoon sriracha
- 1 pound ground chicken
- ¾ cup fresh cilantro leaves, finely chopped, plus 1/4 cup whole leaves
- 1 tablespoon freshly grated ginger
- 3 medium cloves minced garlic (about 1 tablespoon)
- 2 scallions thinly sliced, white and light green parts only
- Kosher salt
- 1 ½ tablespoons olive oil
- 4 to 5 leaves butter lettuce
- 4 whole wheat, potato, or white burger buns, toasted
In a small serving bowl, combine the mayonnaise and sriracha, adding more sriracha as desired until desired heat level is achieved.
Combine the chicken, chopped cilantro, ginger, garlic, scallions and a generous pinch of salt in a mixing bowl just until combined, making sure not to overhandle the meat. Form into four patties.
Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the burgers and cook until the bottom is brown and crispy,about 4 minutes. Flip and repeat on the other side, 3 to 4 minutes longer, covering for the last minute. Patties should register 150 to 155°F on an instant read thermometer. Transfer to a paper towel-lined plate.
Place the lettuce on the bottom bun, top with the patties, add remaining whole cilantro leaves. Spread with sriracha mayonnaise, or serve on the side for dipping