Chinese Chicken Burgers with Rainbow Sesame Slaw |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
2/3 cup julienned jicama |
2/3 cup julienned bell peppers (red, orange, yellow or any combination) |
2/3 cup snow peas, strings removed and julienned |
1 1/2 tablespoons rice wine vinegar |
1 tablespoon sesame oil |
1 tablespoon sesame seeds, toasted |
1 tablespoon soy sauce |
1 tablespoon sugar |
3/4 cup mayo |
zest and juice of 1 lime |
2 tablespoons sriracha |
2 pounds ground chicken |
1/3 cup scallions, sliced on the bias |
2 tablespoons soy sauce |
2 tablespoons sugar |
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 |
sweet potato fries or sweet potato chips, for serving, optional |
Directions:
1. 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.
2. For the Sriracha lime mayo: Combine the mayonnaise, Sriracha, lime zest and juice in a small bowl. Set aside.
3. 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.
4. 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 and enjoy! These burgers are great served with sweet potato fries or sweet
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