For the prep:

Cup of Yum
1. Line a sheet pan with foil or parchment paper. Set aside.

For the herb/scallion mixture:

1. Combine the cilantro, basil, bell pepper, scallions, ginger, soy sauce and sweet chili sauce in the bowl of a food processor. Pulse on and off until the mixture has just a bit of texture (you don’t want a super smooth puree). Stop the processor to scrape sides as needed.

For the burger patties:

1. Combine the ground chicken, egg, Panko, coriander, curry powder, salt and pepper in a medium-large bowl. Add the herb mixdture and mix with a sturdy spatual until well combined.
2. Spray a half cup measuring cup with non-stick cooking spray.
3. Scoop the ground chicken mixture up into the measruing cup, leveling the top. Turn the cup upside down onto the prepared sheet pan and give it a tap to remove the burger patty. Repeat with remaining chicken mixture. Lightly wet your hands and flatten the patties slightly then form them into nice round shapes. Proced with directions or cover the patties and refrigerate until ready to cook.

To cook in a sauté pan or a grill pan:

1. Heat a large sauté pan or grill pan over medium heat. Add 1 tablespoon of extra virgin olive oil. Brush the patties with a bit of additional olive oil.
2. When the pan is nice and hot, add the burger patties. Cook for 5-7 minutes per side or until nicely browned. Flip a few times, if needed.
3. Remove the burgers to a plate and let them rest for a few minutes before serving. We love them on toasted brioche buns, in low carb wraps, on salads, in rice or veggies bowls…

To grill:

1. Heat your grill to medium high. Clean the grates and oil them with a paper towel dipped in oil. Brush the patties with oil on each side.
2. Cook for 6-9 minutes per side or until nicely browned. If the burgers look dry while you’re grilling, brush them with a bit more oil.
3. Remove the burgers to a plate and let them rest for a few minutes before serving. We love them on toasted brioche buns, in low carb wraps, on salads, in rice or veggies bowls…

To cook in the air fryer:

1. Heat your air fryer to 425˚F. Brush each burger patty on both sides with extra virgin olive oil.
2. Cook for 6-10 minutes per side or until a nice golden brown.
3. Remove the burgers to a plate and let them rest for a few minutes before serving. We love them on toasted brioche buns, in low carb wraps, on salads, in rice or veggies bowls

For the Smoky Ginger Aioli:

1. Combine all aioli ingredients in a medium size bowl and whisk until nice and smooth.
2. Store in the refrigerator when not in use. (This is great for sandwiches, wraps and as a dip!)