Chicken Potsticker Burgers

Name: Chicken Potsticker Burgers
Prep time: 23 min
Cook time: 20 min
Total time: 43 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 cups (150 g) napa cabbage, very finely chopped (about ¼-inch pieces); ½ tsp (3 g) kosher salt; 1½ lb (680 g) ground chicken, preferably thigh meat, cold, straight from the fridge; 3 whole (30 g) scallions, white and green parts thinly sliced; 1 tbsp (8 g) fresh ginger, peeled and finely grated; 2 cloves (6 g) garlic, finely grated; 1 tbsp (15 ml) soy sauce; 1 tbsp (15 ml) Shaoxing wine (or dry sherry); 2 tsp (10 ml) toasted sesame oil; 1 tbsp (8 g) cornstarch; ¼ tsp (½ g) ground white pepper; 2 tbsp (30 ml) neutral oil, such as avocado or canola, divided (1 tbsp per batch); 6 tbsp (90 ml) water, divided (3 tbsp per batch); ⅓ cup (80 g) mayonnaise; 1 tsp (5 ml) soy sauce; 2 tsp (10 ml) unseasoned rice vinegar; ½ tsp (2½ ml) toasted sesame oil; 1 tbsp (15 g) chili crisp, solids and oil stirred together (optional); 4 whole (280 g) brioche hamburger buns, split; 1 tbsp (14 g) unsalted butter, softened; ½ whole (120 g) English cucumber, sliced into thin rounds; 2 tsp (6 g) toasted sesame seeds; ¼ cup (5 g) fresh cilantro leaves, loosely packed (optional)

From the MyKitchenBank Kitchen

All the flavors of a pork-and-cabbage potsticker in a juicy burger: ginger-scented chicken patties with tender napa cabbage, pan-seared until crisp on the bottom, steamed through, and stacked on toasted buns with cool cucumber and a spicy sesame mayo.

Prep: 23 min
Cook: 20 min
Wait: 25 min
Total: 1 hr 8 min
Makes: 4 burgers

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Ingredients

4 servings

For the patties
2 cups (150 g) napa cabbage, very finely chopped (about ¼-inch pieces)
½ tsp (3 g) kosher salt
1½ lb (680 g) ground chicken, preferably thigh meat, cold, straight from the fridge
3 whole (30 g) scallions, white and green parts thinly sliced
1 tbsp (8 g) fresh ginger, peeled and finely grated
2 cloves (6 g) garlic, finely grated
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) Shaoxing wine (or dry sherry)
2 tsp (10 ml) toasted sesame oil
1 tbsp (8 g) cornstarch
¼ tsp (0.5 g) ground white pepper
2 tbsp (30 ml) neutral oil, such as avocado or canola, divided (1 tbsp per batch)
6 tbsp (90 ml) water, divided (3 tbsp per batch)
For the sesame chili mayo
⅓ cup (80 g) mayonnaise
1 tsp (5 ml) soy sauce
2 tsp (10 ml) unseasoned rice vinegar
½ tsp (2.5 ml) toasted sesame oil
1 tbsp (15 g) chili crisp, solids and oil stirred together (optional)
To assemble
4 whole (280 g) brioche hamburger buns, split
1 tbsp (14 g) unsalted butter, softened
½ whole (120 g) English cucumber, sliced into thin rounds
2 tsp (6 g) toasted sesame seeds
¼ cup (5 g) fresh cilantro leaves, loosely packed (optional)

Equipment (7)

12-inch (30 cm) nonstick or well-seasoned cast-iron skillet with a tight-fitting lid
Large mixing bowl
Small bowl for the sauce
Clean kitchen towel or fine-mesh strainer for squeezing the cabbage
Instant-read thermometer
Plate or parchment-lined tray for chilling patties
Thin spatula

Steps

Before you start

Use ground chicken thigh (or a blend labeled 'dark meat') if you can; lean breast meat makes drier, crumbly patties.
Keep the chicken refrigerated until you are ready to mix, and wet your hands with cold water when shaping so the sticky mixture doesn't cling.
Plan on 25 minutes of hands-off time: 10 for salting the cabbage and 15 for chilling the patties. Make the sauce and slice the cucumber during these waits.
You will cook the patties in two batches of two so each gets room to brown and steam properly.

1
Salt the cabbage
- Toss the finely chopped napa cabbage with the ½ tsp kosher salt in a medium bowl.
- Let it sit for 10 minutes so the salt draws out excess water; otherwise the water would leak into the patties and make them soggy.
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Ready when: Cabbage looks wilted and a puddle of liquid has collected in the bowl
Tip: Make the sauce and slice the cucumber while you wait.
2
Make the sesame mayo
- In a small bowl, stir together the mayonnaise, 1 tsp soy sauce, rice vinegar, ½ tsp sesame oil, and chili crisp (if using).
- Taste and add more chili crisp for heat.
- Cover and refrigerate until serving.
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Ready when: Sauce is smooth and evenly speckled with chili
3
Squeeze and mix
- Gather the salted cabbage in a clean kitchen towel and squeeze hard over the sink until it stops dripping; you should have about ¾ cup of damp, compact cabbage.
- In a large bowl, combine it with the ground chicken, scallions, ginger, garlic, 1 tbsp soy sauce, Shaoxing wine, 2 tsp sesame oil, cornstarch, and white pepper.
- Mix gently with your hands for about 30 seconds, just until the seasonings are evenly distributed and the mixture looks slightly sticky.
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Ready when: No streaks of cornstarch remain and the mixture holds together when pinched
Tip: Don't overmix, or the patties turn dense and rubbery. The soy sauce and salted cabbage season the meat, so no extra salt is needed.
4
Shape and chill
- Divide the mixture into 4 equal portions (about 6 oz / 170 g each).
- With wet hands, shape each into a patty about 4 inches (10 cm) wide and ¾ inch (2 cm) thick, pressing a shallow dimple into the center of each.
- Place on a plate or parchment-lined tray, cover, and refrigerate for 15 minutes so the patties firm up and hold together in the pan.
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Ready when: Patties feel cold and set to the touch
Tip: The dimple stops the centers from puffing up as they cook.
5
Prep the toppings
- While the patties chill, slice the cucumber into thin rounds and pick the cilantro leaves (if using).
- Spread the softened butter over the cut sides of the buns.
6
Sear first batch
- Heat 1 tbsp neutral oil in the 12-inch skillet over medium-high heat until it shimmers, about 2 minutes.
- Add 2 patties, dimple side up, leaving space between them.
- Cook without moving for about 4 minutes, until the bottoms are deep golden brown and release easily from the pan.
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Ready when: Bottom crust is deep golden brown and the patty lifts cleanly with a spatula
Tip: If the patties stick, give them another 30 seconds; they release once the crust forms.
7
Steam like a potstickerOven 165°F / 75°C
- Flip the patties and reduce heat to medium.
- Carefully pour 3 tbsp (45 ml) water into the pan (it will spatter) and cover immediately.
- Steam for 3 minutes, then remove the lid and cook 1–2 minutes more until the water has evaporated and the bottoms re-crisp.
- Check that the center of a patty reads 165°F (74°C) on an instant-read thermometer.
- Move to a plate.
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Ready when: Pan is dry and a thermometer in the center of the patty reads 165°F (74°C)
Tip: Stand back when adding the water and hold the lid like a shield.
8
Cook second batchOven 165°F / 75°C
- Wipe out the skillet with a paper towel if any bits are burnt.
- Repeat the searing and steaming with the remaining 1 tbsp oil, 2 patties, and 3 tbsp (45 ml) water: sear 4 minutes over medium-high heat, flip, reduce to medium, add water, cover for 3 minutes, then uncover for 1–2 minutes.
- Confirm 165°F (74°C) in the center.
- Rest all patties on the plate while you toast the buns.
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Ready when: Deep golden crust, dry pan, and 165°F (74°C) in the center
9
Toast the buns
- Wipe the skillet clean and set it over medium heat.
- Place the buttered buns cut side down and toast for 1–2 minutes, until golden brown and fragrant.
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Ready when: Cut sides are golden brown
Tip: Toasting makes a barrier that keeps the buns from going soggy under the sauce.
10
Assemble and serve
- Spread a generous spoonful of sesame chili mayo on both halves of each bun.
- Place a patty on each bottom bun, then layer on cucumber slices and cilantro.
- Sprinkle with toasted sesame seeds, add the top bun, and serve right away.
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Tip: Serve while the crust on the patties is still crisp.

Good to know

Tips

Squeeze the salted cabbage thoroughly; this one step determines whether the patties are juicy or watery.
Dark-meat ground chicken has more fat, which keeps the burgers moist. If you only find lean ground chicken, mix 1 tbsp extra neutral oil into the patty mixture.
Don't skip the chill: cold patties sear without spreading or breaking.
For extra potsticker flavor, serve with a small dish of soy sauce mixed with a splash of black vinegar for dipping.

Make ahead

The sesame chili mayo keeps in the fridge for up to 3 days. The patty mixture can be shaped, covered, and refrigerated for up to 24 hours before cooking; salt and squeeze the cabbage before mixing.

Storage & reheating

Store cooked patties (without buns or sauce) in an airtight container in the fridge for up to 3 days. Freeze cooked patties, separated by parchment, for up to 2 months. Raw shaped patties also freeze for up to 2 months; thaw overnight in the fridge. Reheat cooked patties in a covered skillet over medium-low heat with 1 tbsp water for 4–5 minutes, until 165°F (74°C) in the center. Don't leave cooked burgers at room temperature for more than 2 hours.

Substitutions

napa cabbage → green cabbage. Chop very finely and salt for 15 minutes instead of 10, since it is tougher and holds less water.
Shaoxing wine (or dry sherry) → dry sherry, or 1 tbsp chicken broth plus ½ tsp rice vinegar. Dry sherry is closest in flavor; the broth version is alcohol-free.
ground chicken, preferably thigh meat → ground pork or ground turkey thigh. Pork is the traditional potsticker filling and gives richer patties. Cook pork to 160°F (71°C); turkey to 165°F (74°C).
brioche hamburger buns → potato rolls or lettuce wraps. Potato rolls are similarly soft; for gluten-free, use gluten-free buns or wrap in butter lettuce.