Asian Chicken Burgers w/ Sesame Sweet Potato Wedges!

If you’ve been reading my blog recently you’re probably thinking that I don’t eat that healthy. Truth is, most of the desserts I bake go to others. A little while back I mentioned that I was on a freezer diet, I was eating a Lean Cuisine then getting a fro-yo cone to hold me over for the night. I have to say it worked amazingly to lose the weight (I was also walking 2 miles home everyday). But I realized that I can’t continue on eating Lean Cuisines, they just aren’t that good and every weekend I’d end up gaining a couple lbs back. So I decided that I needed to start eating like a normal human being again 😉 just a little healthier. Recently I made a delicious low cal gnochhi made from cottage cheese and last night I made an amazing chicken burger with some Asian flare that is so good I just had to share…

I paired it up with some Sweet Potato Wedges with a Sesame Soy Dipping Sauce. Delicious, low calorie and so easy to make! It’s a perfect meal during the working week, or anytime really, but the ease of making it is nice after a long day at work.

I’ve also mentioned that I have a teeny tiny stove so in order to prepare both the burgers and the potatoes at the same time I had to parboil the potatoes first and cook at the same temperature as the burgers. If you were to cook them alone you would skip the parboiling and roast the wedges at 425 degrees for 30 minutes.

Asian Chicken Burger w/ Sweet Potato Wedges & a Sesame-Soy Dipping Sauce
Burger adapted from Food Network
Sweet Potatoes adapted from Martha Stewart


For the burger:
Cooking spray
2 carrots
2 garlic cloves
1 pound ground chicken
1/4 cup panko (Japanese breadcrumbs)
1/4 cup hoisin sauce
1 tablespoon grated peeled ginger
4 teaspoons low-sodium soy sauce
3 teaspoons hot Asian chili sauce, such as sambal oelek
4 Brussels sprouts
8 ounces white mushrooms, thinly sliced
1 teaspoon toasted sesame oil
Juice of 1 lime
4 whole-wheat hamburger buns

For the Sweet Potatoes:
4 sweet potatoes, peeled and cut into 3/4-inch-thick wedges
1 tablespoon extra-virgin olive oil
Coarse salt
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1/4 teaspoon toasted sesame oil
1 1/2 teaspoons sesame seeds


To prepare the Sweet Potato Wedges: Preheat the oven to 375 degrees F. Place sweet potato wedges in a pot with enough water to just cover the potatoes. Bring to a boil then immediately strain the potatoes to stop the cooking process.

Toss sweet potatoes with the oil and sprinkle with salt on a rimmed baking sheet. Spread in an even layer, and roast, turning halfway through (they should release easily from sheet), until tender and slightly browned, about 30 minutes.

Meanwhile, stir together soy sauce, vinegar, and sesame oil in a small bowl. Transfer potatoes to a serving dish; immediately sprinkle with sesame seeds. Serve with dipping sauce.

To prepare the Asian Chicken Burger: Mist a baking sheet with cooking spray.

Grate 1 carrot and the garlic into a large bowl. Add the chicken, panko, 2 tablespoons hoisin sauce, the ginger, 3 teaspoons soy sauce and 1 teaspoon sambal oelek and mix until combined. Shape the chicken mixture into 4 patties and place on the prepared baking sheet. Bake until cooked through, about 20 minutes. 

Meanwhile, thinly slice the Brussels sprouts and grate the 1 leftover carrot. Toss with the mushrooms, sesame oil, lime juice and the remaining 1 teaspoon soy sauce in a bowl. Mix the remaining 2 tablespoons hoisin sauce and 2 teaspoons sambal oelek with 1 tablespoon water in another bowl. 

Warm the hamburger buns in the oven. Serve the burgers on the buns with a drizzle of the hoisin-sambal sauce and some of the mushroom mixture. 

Chicken Burger per serving: Calories 350; Fat 14 g (Saturated 3 g); Cholesterol 75 mg; Sodium 1,143 mg; Carbohydrate 40 g; Fiber 4 g; Protein 24 g

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11 Responses to “Asian Chicken Burgers w/ Sesame Sweet Potato Wedges!”

  1. August 16, 2011 at 4:09 pm #

    Both of these sound awesome. I love fixing up ground chicken and turkey like this. Keep us updated on how your new eating habits are going. It’s hard getting away from those frozen meals (I know this from experience!)

  2. August 15, 2011 at 1:31 am #

    My grandma used to make something very similar to this and it was fantastic. Thank you for the wonderful recipe. On that note, she also used to make creamed tuna on toast. Do you have a recipe for that that you could provide me? Thanks in advance!

  3. August 13, 2011 at 10:59 am #

    I love using chicken for burgers, and then flavoring it all sorts of ways! i have an Asian Turkey burger recipe that i like, but have never tried it with chicken. This sounds wonderful!

  4. August 12, 2011 at 9:24 pm #

    Yummy this looks fantastic, you’re making me hungry! 🙂

  5. August 12, 2011 at 12:44 am #

    I just shared this recipe on my twitter feed. It looks so good.

    • Lacy DeVeney
      August 12, 2011 at 10:08 am #

      Thanks Tamar! That’s awesome 🙂 I’ve added myself as one of your twitter followers

  6. August 12, 2011 at 12:14 am #

    Delicious burger! I’m glad you’re back to eating normal! The weight may come off slower, but it’ll stay off!

  7. August 11, 2011 at 5:16 pm #

    Love this, my two favorites chicken and Asian style , great fusion. Thanks for the recipe!

    • Lacy DeVeney
      August 12, 2011 at 10:11 am #

      Thanks Rita! They really go well together don’t they? 🙂

  8. August 11, 2011 at 4:43 pm #

    Oh this sound so good. I love the idea of making an asian burger with chicken! I need to try this and eat the patties throughout the week.

    • Lacy DeVeney
      August 12, 2011 at 10:10 am #

      They are really fantastic, I was pleasantly surprised. This definitely will be come a staple at my house for burgers now.