I love BURGERS! When I want a burger but need it to be healthy, this is my go to. It's my Chicken 'Satay' Burger with Spicy Asian Greens, Harissa Aioli on a Soba Noodle Bun. And it's gluten-free if you choose the coconut aminos instead of the soy sauce. It's also dairy free. Don't want the soba noodle bun, wrap this in a lettuce wrap and it's just as delicious.
Chicken 'Satay' Burger on a Soba Noodle Bun
- Servings: 1 burger
- Yield: 2 burgers
- Prep Time: 30 min
- Cooking Time: 30 min
- 2 cups cooked soba noodles
- 1 teaspoon cumin
- 2 eggs, beaten
- 2 tablespoons peanut butter powder
- 3 tablespoons soy sauce or coconut aminos
- ½ tablespoon toasted sesame oil
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1 pound ground chicken
- 2 tablespoons mayonnaise
- 1 tablespoon harissa
- 4 tablespoons avocado oil (or your favorite oil)
- ½ cup spicy asian greens (or mixed greens with arugula)
- 2 tomato slices
- 4 pickled asparagus spears
- Thoroughly mix together the soba noodles, cumin and egg. Spray 4 ramekins with non-stick spray and evenly divide the soba mixture into the ramekins. Place parchment paper over noodles then add a can or heavy object over the parchment paper to compress the noodle mixture. Refrigerate.
- Whisk together the peanut butter powder, soy sauce, sesame oil, ginger and garlic. Save 1 tablespoon and set aside. Add chicken to the sauce and gently mix together. Form chicken mixture into 2 equal patties and refrigerate until ready to cook.
- In a skillet, add 2 tablespoons oil over medium high heat. Take can and paper off the ramekins and take a knife to the inside rim of the ramekins to loosen the noodles. When oil is hot, turn ramekins over to drop soba noodles into the hot skillet, one at a time. Do not move noodles once they hit the oil, let them cook for 3-5 minutes. Do not flip until the noodles easily pull away from pan. If you try to flip and they are sticking, let them keep cooking. When ready, flip the noodles over. Make sure they stay in a round shape, like a bun. Cook other side for another 3-5 minutes. Remove and let cool.
- In a skillet, add 2 tablespoons oil over medium high heat (grill or stove). When oil is hot, add the chicken patties and cook for 5-6 minutes each side or until chicken is done (at least 165 degrees in the middle of patty). After you flip the chicken, brush on the remaining tablespoon of soy sauce mixture. Remove chicken and lightly tent to retain juices.
- Add mayonnaise and harissa and mix together.
- To assemble, start with soba noodle bun and add some mixed greens. Add a chicken patty followed by a tomato slice. Drizzle on some aioli then add 2 asparagus spears and top with another noodle bun. Skewer the entire burger. Repeat with remaining burger and enjoy!
If you want to make your own Harissa, check out my recipe on my blog. Harissa Recipe
Harissa Segment on WZZMTV13 in November 2014
This recipe makes 2 burgers that are ½ pound each. If you want smaller portions, you could yield 3 burgers that are ⅓ pound each or even 4 burgers that are ¼ pounders. For the 3 burger option, you will divide your soba noodles into 6 ramekins and for 4 burgers, you will use 8 ramekins.
You can also replace the harissa with sriracha, gochujang, sambal, sweet chili sauce or any of your favorite spicy sauce.
You can replace the soba noodle buns with lettuce wraps or any bun that you like.
Make sure that you look at the label for the soba noodles if you want this dish to be gluten-free. Not all soba noodles are the same. Look for the words 100 percent buckwheat or a gluten-free label.
If you don't want the pickled asparagus, feel free to add some pickled cucumber or radish. You could even try this burger with some kimchi.
Don't worry if the raw ground chicken seems mushy after you add the sauce mixture. I promise that the peanut butter powder and soy sauce will act as binders and the chicken patty will not fall apart. It will be moist and delicious. And remember if you use a grill, add your cast iron skillet to the grill. This is not one that you want to cook start to finish on the grill. If you want that grilled flavor, then cook in skillet until almost done and then add to the grill for remaining 1-2 minutes to impart that grilled flavor.
This post comes from the TODAY Food Club community, where anyone can write posts, ask questions and share advice. Learn more and join us!