All the kudos go to Judy for serving us these amazing flavor-filled burgers last week! The Chinese-style chicken burgers are topped with colorful peppers, snow peas and jicama slaw….then add a fiery Sriracha lime mayo. Kick up your burger game this summer! Your people will thank you.
Chinese Chicken Burgers with Rainbow Sesame Slaw
Serves 6
Slaw
2/3 cup julienned jicama
2/3 cup julienned bell peppers (red, orange, yellow or any combination) sliced thin
2/3 cup snow peas, strings removed and julienned, sliced thin
1 1/2 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 tablespoon sesame seeds, toasted
1 tablespoon soy sauce
1 tablespoon sugar
Sriracha Lime Mayo
3/4 cup mayo
Zest and juice of 1 lime
2 tablespoons Sriracha
Burger Patties
2 pounds ground chicken
1/3 cup scallions, sliced on the bias
2 tablespoons soy sauce
2 tablespoons sugar, optional
1 tablespoon sesame oil
1 tablespoon minced lemongrass
6 cloves garlic, minced
1 tablespoon vegetable oil
6 tablespoons hoisin sauce
6 good-quality hamburger buns with sesame seeds
For the rainbow sesame slaw:
Combine the jicama, bell peppers, snow peas, rice wine vinegar, sesame oil, sesame seeds, soy sauce and sugar in a medium mixing bowl, tossing to combine. Set aside.
For the Sriracha lime mayo;
Combine the mayonnaise, Sriracha, lime zest and juice in a small bowl. Set aside.
For the burger patties:
Combine the chicken, scallions, soy sauce, sugar, sesame oil, lemongrass and garlic, gently mixing to incorporate. Divide the mixture into 6 patties and set aside. Heat a grill pan over medium-high heat, and brush with the vegetable oil. Place the patties on the grill and cook, turning once until done, 6 to 8 minutes per side. During the last few minutes of cooking, baste each burger with 1 tablespoon hoisin sauce.
To assemble, spread about 1 tablespoon of the Sriracha lime mayo on each bun bottom and top. Place the patties on the bun bottoms, top with about 1/3 cup of the slaw, add the bun top.
I’ve found that 1-2 hours in the fridge before grilling helps keep the burgers together better. Adapted from: Foodnetwork
