Tuesday, October 11, 2011

Chinese Chicken Burgers with Rainbow Sesame Slaw

This recipe comes from an article in the Deseret News about the 2009 National Chicken Cooking Contest put on by the National Chicken Council. The winning recipe: Chinese Chicken Burgers with Rainbow Sesame Slaw. The reviews were astounding so I knew I had to try it. Fast forward two years and I finally made them. This recipe was a bit intimidating to me for two reasons. 1: I don't like cooking with ground chicken, and 2: there are a lot of steps.

Well, I discovered cooking with ground hcicken isn't so bad and the recipe itself wasn't all that time consuming. Even better, it was delicious! Even better, my kids loved them because they thought they were eating regular hamburgers.

Chinese Chicken Burgers with Rainbow Sesame Slaw

2 lbs ground chicken
2 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon toasted sesame oil
6 garlic cloves, minced
1 tablespoon minced lemongrass
1/3 cup sliced scallions
6 hamburger buns with sesame seeds
6 tablespoons butter, softened
1 tablespoon vegetable oil
6 tablespoons hoisin sauce
sliced scallion

Sriracha Lime Mayo 
3/4 cup mayonnaise
1 limes, juice and zest of
2 tablespoons sriracha chili sauce

Rainbow Sesame Slaw

2/3 cup julienned bell peppers ( red, orange, yellow or any color combination)
2/3 cup julienned snow peas ( strings removed)
2/3 cup julienned jicama
1 1/2 tablespoons rice wine vinegar
1 tablespoon soy sauce
1 teaspoon sriracha chili sauce
1 teaspoon sesame oil
1 tablespoon toasted sesame seeds

In large bowl, mix together ground chicken, soy sauce, sugar, sesame oil, garlic, lemongrass and scallions. Divide the mixture into 6 patties and set aside.

Place a grill pan over medium heat. Spread softened butter on hamburger buns and place on grill pan until light brown. Wipe grill pan with paper towel and brush with vegetable oil.
Place chicken patties on grill pan and cook over medium-high heat, turning once, until internal temperature reaches 165 degrees, about 7 minutes per side. During last few minutes of cooking, baste each burger with 1 tablespoon of the hoisin sauce.
To assemble, place 1 tablespoon Sriracha Lime Mayo on each bottom and top bun. Place chicken on bun bottoms and top each with 1/3 cup Rainbow Sesame Slaw. Serve with any remaining slaw and mayo on the side. Garnish with scallions. Enjoy!
Makes 6 servings.
Sriracha Lime Mayo:
In small bowl, mix together mayonnaise, zest and juice of lime and Sriracha chile sauce. Set aside.
Rainbow Sesame Slaw:
In medium size bowl, mix together bell peppers, julienned snow peas, julienned jicama, rice wine vinegar, sugar, soy sauce, Sriracha chile sauce, sesame oil and toasted sesame seeds.

No comments:

Post a Comment