Photo: Chinese Chicken Burgers with Rainbow Sesame Slaw Recipe
Ingredients
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
Directions
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 18 reviews
By Nicole 22
sacramento, CA
on June 16, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
We loved this! A wonderful recipe to tweak to individual liking. I decreased the sugar because we prefer less sweetness in savory things.
Also decreased the sriracha sauce by 1/2 in the lime mayo and found it to be just right for us. GRATED the lemongrass as per instruction I found elsewhere online. We loved the lemongrass flavor in this.
For simplicity, used just red pepper shaved on a mandolin for slaw. But will add the Jicama also next time. Delicious.
By Carissa R
Manhattan Beach, CA
on June 10, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Used 1# chicken & halved the remaining ingredients to make 3 patties. Skipped the lemongrass -- my daughter dislikes it -- and cooked them on a griddle in a tiny bit of grapeseed oil. They were terrific. Be careful not to overcook them, as the chicken dries out quickly. I used the Broccoli Slaw mix from Trader Joe's with great results: it maintained its crispness and was delicious on the burgers. I could see adding a splash of teriyaki to the mayo to tone the spice down a bit for kidlets. All in all, a great burger.
By karenpeda_12848023
concord, 73
on June 08, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
After eating this, I don't think I will ever want a regular hamburger again. This was fantastic. I used regular Asian slaw mix (find at Walmart and lemongrass that came in a tube (found in the produce dept( also at walmart It isn't too spicy.. just perfect! If you are doing these on the grill, start it out on a grill plate that you would use for fish until it holds together well.
Read all 18 reviews