Recipe courtesy of Brigitte Nguyen

Chinese Chicken Burgers with Rainbow Sesame Slaw

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  • Level: Easy
  • Total: 35 min
  • Prep: 25 min
  • Cook: 10 min
  • Yield: 6 servings
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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


  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 potato chips.

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