- 1 scallion
- 1 large clove garlic
- 1 inch cube fresh ginger
- 1 lb. ground chicken
- 1 tablespoon roasted sesame seeds
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce, or shoyu
- freshly ground black pepper
- ¼–½ teaspoon cayenne
- 1–2 tablespoon vegetable oil
- fresh cilantro sprigs, for garnish
- Korean Dipping Sauce
These delightfully seasoned chicken hamburgers are easy to prepare for light informal meals and picnics. While they may be broiled indoors in the oven or outdoors over charcoal, here I have cooked them in a frying pan.
Boned and skin ed ground chicken is required for this dish. I get my butcher to grind a half-and-half combination of light and dark meat for me as that gives the best texture. These patties are normally served with Korean Dipping Sauce and rice. You could, if you like, spoon a generous amount of the sauce over them and slap them inside a hamburger bun.
1. Cut the scallion crosswise into very fine rounds along its entire length, including the green section. Peel and mince the garlic. Peel and finely grate the ginger. Put the chicken in a bowl. Add the scallion, garlic, ginger, roasted sesame seeds, sesame oil, soy sauce, black pepper, and chili powder. Mix thoroughly.
2. Shape the mixture into 6 patties, each about 3-1/2 inches in diameter. Put them in a single layer on a plate and cover with plastic wrap. Set the patties aside until you are ready to eat. Prepare the Korean Dipping Sauce.
3. Lightly grease a large non-stick frying pan with the oil and set over a medium-high heat. When hot, add the patties and cook for 1- 1-1/2 minutes or until golden brown underneath. Turn the patties over and cook the other side for the same time. Turn the heat to medium and cook the patties for another minute or longer on each side, until browned and cooked through. To test, pierce the center with the point of a sharp knife - if meat is no longer pink inside, the patties are cooked. Serve hot, garnished with sprigs of cilantro if you like.
Chicken Patties with Ginger and Sesame Seeds (Tak Kogi Sopsanjok). To import, drag image to your MacGourmet recipe box.