Asian Teriyaki Chicken Burger with Wasabi Fries

Instructions

1. 1

   Preheat the vegetable oil in a deep fryer or large pot to 180°C (350°F).

2. 2

   Wash and cut the Yukon gold potatoes into fries. Pat them dry with paper towels.

3. 3

   Carefully fry the potatoes in batches for 3-4 minutes until golden and crispy. Remove and drain on paper towels. Sprinkle with 1 tsp salt while hot.

4. 4

   In a large bowl, combine the ground chicken with 2 tbsp teriyaki sauce and 1 tsp salt. Mix well and form into 4 equal patties.

5. 5

   Heat a grill or skillet over medium-high heat. Cook the chicken patties for 5-6 minutes per side, or until fully cooked through.

6. 6

   In the last minute of cooking, brush each patty with the remaining 2 tbsp teriyaki sauce and top with a slice of Swiss cheese. Cover to melt the cheese.

7. 7

   Toast the sesame buns lightly on the grill or in a toaster.

8. 8

   Spread 1 tbsp wasabi mayo on the bottom half of each bun. Place a butter lettuce leaf on top.

9. 9

   Add the teriyaki chicken patty with melted cheese, then top with the other half of the bun.

10. 10

    Serve the burgers hot with the wasabi fries on the side.