Asian Chicken Burger, Spicy Lemongrass Mayo and Pickled Slaw

READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • Spicy Lemongrass Mayo
  • 1 -2
    tablespoon chili sauce, such as Sriracha
  • 1
    tablespoon bruised and finely minced lemongrass
  • 1
    lime (zest and juice)
  • kosher salt & freshly ground black pepper
  • Asian Chicken Burger
  • 1 12
    lbs ground chicken, half dark and half white meat
  • 2
    tablespoons hoisin sauce
  • 1
    tablespoon toasted sesame oil
  • 1
    tablespoon soy sauce
  • 4
    garlic cloves, minced
  • 4
    scallions, green and white parts minced
  • kosher salt & freshly ground black pepper
  • 4
    hamburger buns with sesame seeds, halved and buttered
  • Pickled Asian Slaw
  • 14
    cup rice wine vinegar
  • 2
    tablespoons toasted sesame oil
  • 2
    garlic cloves, minced
  • kosher salt and black pepper
  • 2
    tablespoons thinly sliced pickled ginger
  • 3
    cups napa cabbage, finely shredded
  • 14
    red bell pepper, thinly sliced
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DIRECTIONS

  • For the spicy lemongrass mayo:
  • Mix together the mayonnaise, chili sauce, lime zest and juice and lemongrass in a small bowl. Season with salt and pepper and set aside.
  • For the Asian chicken burger:
  • Combine the chicken, hoisin, sesame oil, soy sauce, garlic and scallions in a large bowl. Mix together and form into 4 equal patties about 1/2-inch thick and 4 inches wide. This patty will be a bit wetter than your average patty because of the sauces and flavor in there. Sprinkle each side of the patties generously with salt and pepper. Create a small well in the center of each patty, using your thumb.
  • Cook your patties on the griddle over medium heat until golden brown on each side and 160 degrees F, 4 to 5 minutes per side. Because of the sugar content in these patties, they can burn easily so watch your heat. Let rest 5 minutes. Place your buns on the griddle and toast them.
  • For the slaw:
  • Add the rice wine vinegar to a mixing bowl and whisk in the sesame oil and garlic. Season with salt and pepper. Add the ginger, cabbage and peppers and toss to coat with the dressing. Adjust the seasoning and let sit 20 minutes to let the flavors meld together before serving.
  • For assembling:
  • Place some of the spicy lemongrass mayo on each side of the buns. Add the chicken patties and top with the Pickled Asian Slaw. Finish with the top bun and serve with additional slaw and mayo on the side.
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