Chinese Chicken Burgers With Rainbow Sesame Slaw
Serves: 5
Iva Padberg
1 January 1970
Based on User reviews:
51
Spice
49
Sweetness
51
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 cup
Jicama (julienned)1.5 tbsps
Rice Wine Vinegar1 tbsp
Sesame Oil1 tbsp
Sesame Seed (toasted)2 tbsps
Soy Sauce2 tbsps
Sugar3 cup
Mayo2 tbsps
Sriracha910 g
Ground Chicken1 tbsp
Lemongrass (minced)6 cloves
Garlic (minced)1 tbsp
Vegetable Oil6 tbsps
Hoisin SauceDirections:
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
2
Set aside
3
For the Sriracha lime mayo: Combine the mayonnaise, Sriracha, lime zest and juice in a small bowl
4
Set aside
5
For the burger patties: Combine the chicken, scallions, soy sauce, sugar, sesame oil, lemongrass and garlic, gently mixing to incorporate
6
Divide the mixture into 6 patties and set aside
7
Heat a grill pan over medium-high heat, and brush with the vegetable oil
8
Place the patties on the grill and cook, turning once until done, 6 to 8 minutes per side
9
During the last few minutes of cooking, baste each burger with 1 tablespoon hoisin sauce
10
To assemble, spread about 1 tablespoon of the Sriracha lime mayo on each bun bottom and top
11
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