Spring Roll Bun Burgers
These burgers use ground chicken and veggie spring rolls as the bun, and are topped with spinach, tomato, and a generous drizzle of sweet and sour sauce.
Ingredients
- 1/2 pound ground chicken
- 2 cups shredded carrot
- 2 cups shredded cabbage
- 1 bunch scallions
- 2 tablespoons sambol garlic chile paste
- 2 tablespoons BBQ sauce
- 12 thin spring roll wrappers
- 1 pound ground beef
- 3 slices american cheese
- 1 large tomato sliced
- 1 handful baby spinach
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 teaspoon chile flake
- 1 splash soy sauce
- 1 splash sriracha
Instructions
- In a frying pan with some oil, season and cook the chicken until browned and cooked through. Remove.
- Add in the carrot, cabbage, and scallion and cook until softened and reduced in size, about 8-10 minutes. Remove.
- In a large bowl, mix the veggies with the chicken, chile paste, and bbq sauce. Stir well to combine.
- Form the spring rolls by putting one wrapper down, adding some filling, and then folding the wrapper over the filling on all sides to form the round bun shape. Wrap the spring roll a second time, but put the folds on the opposite side this time. Repeat until you have 6 spring rolls, 2 for each burger.
- Fry the rolls in oil at 375 degrees. Remove and allow to dry on a rack.
- Form 3 patties with the meat, a little bigger around than the spring rolls because they will shrink.
- Grill the burgers on each side to brown and cook to a medium doneness.
- Add the cheese after flipping to melt.
- Mix all the ingredients well and set aside.
- Put the first spring roll seam side up on a plate.
- Top with the burger, then the tomato, spinach, and sweet and sour.
- Top with a second spring roll, seam side down. Serve immediately!