This is a review of Blue Apron & their Thai Chicken Burger Recipe. I was not compensated by Blue Apron for this review.
Recently a couple friends of ours, we shall call them the Birdtails (long story unimportant story) offered Chuck and I the opportunity to try out Blue Apron. Apparently after you receive a few deliveries you can then let someone else try it out for free, which is a pretty cool way for them to build business if I do say so myself. I wasn’t planning on reviewing it, but I really want to share this amazing burger recipe so I figured it was only fair.
I like to cook so this was never really something that interested me however with the wedding coming and all the crafts that I had going on I thought that it would a good time to try it out. For that purpose it worked out great. I didn’t have to meal plan or grocery shop and everything comes premeasured, with instructions so food life was pretty easy. Most of the recipes were pretty good, especially these burgers, which we will get to soon. However I did have a few qualms; while all the packaging is recyclable it’s still a lot of packaging, and my environmentalist heart just can’t stomach that. The other thing was the delivery times, wed, thurs, fri, or sat for my area just doesn’t work the end of the week is always tough for us, because we travel or go to my parents for dinner, so I’d prefer a Monday or Tuesday delivery. I also think that the recipes available might be a little too much for a picky eater, there aren’t any plain Jane recipes here folks, this is geared toward foodies. As you can probably tell my gripes are few for the huge benefit that comes from the service, and the awesome food that results.
So now that the review is out of the way let’s talk burgers.
I absolutely loved these burgers, like can’t stop thinking about them, must make them again soon, they might be my favorite burger ever, kind of love. I was not expecting this. In fact I was expecting to hate these. You see lemon grass and I don’t generally get along. I’ve had it in tea, and occasionally in food, and every time after a few tastes, my stomach does a back flip and it takes everything I have not to throw it up (sorry; truth). My feelings for cilantro aren’t far off, while cilantro doesn’t make my stomach flip, I can only handle a small amount before it takes over my taste buds and the rest of the dish is ruined. In this case though I was piling it on! It was all just so good together. So amazingly wonderfully good!
Now the hoisin mayo is the stuff that dreams are made of in burger world. A two ingredient simple sauce that really brings the whole burger together. Its hard to say what my favorite part of this burger was, everything went so perfectly together and the overall flavor was spot on.
Now I do have to note I changed up the recipe a bit because of my apprehension, so this is my version of the Blue Apron Recipe.
- 1 inch piece of ginger grated (about 2 tablespoons grated ginger)
- 1 stalk of lemongrass grated (about 2 tablespoons grated lemongrass)
- 3 cloves of garlic, minced
- 2 tablespoons of oil – seperated
- 1 ½ lb ground chicken
- 1 ½ cup panko bread crumbs
- 2-4 teaspoons sriracha (add to taste)
- 4 teaspoons sesame oil
- 2 tablespoons low sodium soy sauce
- ¼ cup mayo
- 2 tablespoons Hoisin sauce
- Bunch cilantro, stems removed
- 1 tomato, sliced thin
- 4 buns
- In a large pan heat 2 teaspoons of oil over medium high heat. Add the ginger, lemongrass, and garlic. Cook for 30 seconds to 1 minute or until the mixture becomes aromatic. Remove from heat and place in a large bowl to cool.
- Lightly wipe out the pan. And make the Hoisin mayo by whisking together the hoisin sauce and mayo until well combined. Set aside.
- When the lemongrass, garlic, ginger mixture has cooled add the ground chicken, breadcrumbs, sriracha, sesame oil, and soy sauce. Using your hands mix the ingredients until well combined and then begin to form the mixture into patties about ½ inch thick.
- In the same pan used earlier heat 1 tablespoon of oil over medium high heat. Add the burgers to the pan and cook for 3 ot 5 minutes per side, until browned and remove from heat.
- Toast the buns if desired in the same pan before assembling burgers with burger, slice of tomato, cilantro, and hoisin mayo.
- Serve immediately.
More Burger recipes:
Mediterranean Chickpea Burgers
Thai Ground Chicken Salad
Chicken Caesar Buger
). That’s right these beads were meant to stick on scrap books. I chose to use them for a number of reasons; for one they already had a pretty rad design that I didn’t have to think up myself. Secondly they just stuck on, so there was no sewing necessary, which saves so much time. Third they were actually cheaper than the pearls and rhinestones made for sewing on that I wanted to use. I was afraid, and correctly so that they wouldn’t stick well to the fabric so I also invested in some 
as well. The glue worked like a charm and kept those babies on the ribbon.
