Chinese Chicken Burgers with Rainbow Sesame Slaw

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

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