Chinese Chicken Burgers with Rainbow Sesame Slaw

Total Time:
35 min
25 min
10 min

6 servings

  • Rainbow Sesame Slaw:
  • 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
  • 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
  • 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

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 and enjoy! These burgers are great served with sweet potato fries or sweet potato chips.

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