Inspired by the Japanese flavours of tonkatsu, we’ve mashed up a chicken burger with chicken katsu to make a burger that’s crisp on the outside, moist with just a hint of green onion flavour on the inside, and smothered in a Japanese-style mayo. Crisp iceberg lettuce lends a satisfying crunch to this elevated take on a classic chicken burger.
Burgers and sauce can be made the day before cooking.
Combine the tonkatsu mayo ingredients in a small bowl. Set aside until serving.
In a large bowl, mix together, chicken, ½ cup bread crumbs, ¼ cup milk, green onion, salt, and pepper. Divide into 4 equal portions and shape into patties.
Create a dredging station with 3 shallow bowls. Add flour and a pinch each of salt and pepper in one bowl. Beat together the egg and remaining 2 tablespoons milk in the second bowl. Combine remaining 1 ½ cup bread crumbs, sesame seeds, and a pinch of salt and pepper in the third bowl.
One at a time coat the chicken patties in flour, then egg, then bread crumbs. Place on a wire rack and repeat with remaining patties.
In a large skillet pour in oil and heat on medium high. Once hot, carefully lay the patties in the pan, working in batches if necessary, for 3-4 minutes, or until deep golden brown. Flip and cook and additional 2-3 minutes. Place on a wire rack to drain excess oil.
Pour any remaining oil out of the pan and return to medium heat. Toast the buns in the pan for 10-20 seconds, just until lightly golden.
To assemble, drizzle the bottom bun with the tonkatsu mayonnaise.
Top with a handful of lettuce, then a chicken burger. Drizzle with more mayo and top it with the other half of the bun. Leftover burger patties can be stored for 3 days. Reheat burgers in the oven, air fryer or frying pan.