Poultry
Chinese Chicken Burgers
These burgers are great served with sweet potato fries or sweet potato chips.
Author
Soffia Wardy
Servings
6
Temperature
Medium
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, brushed lightly with oil
- 1 bunch of picked cilantro leaves for garnish
- Sweet potato fries or sweet potato chips, for serving, optional
Method
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.
Sriracha Lime Mayo
- Combine the mayonnaise, Sriracha, lime zest and juice in a small bowl. Set aside.
Burger Patties
- Combine the chicken, scallions, soy sauce, sugar, sesame oil, lemongrass and garlic, gently mixing to incorporate. Divide the mixture into 4-6 (6-8oz) patties, place on a cookie sheet cover with plastic wrap and refrigerate for at least 2 hours. Chilling the burgers, prior to grilling will help bind the lean ground chicken.
- Heat the Evo grill to medium 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 and lightly grill the buns. Oiling the grill surface will help prevent the burgers from sticking.
- 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 and a few cilantro leaves, add the bun top and enjoy!