| Level: | Easy |
| Total: | 35 min |
| Prep: | 25 min |
| Cook: | 10 min |
| Yield: | 6 servings |
Ingredients
- 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
- 3/4 cup mayo
- Zest and juice of 1 lime
- 2 tablespoons Sriracha
- 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
Instructions
- 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.
- For the Sriracha lime mayo: Combine the mayonnaise, Sriracha, lime zest and juice in a small bowl. Set aside.
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 692 |
| Total Fat | 44 g |
| Saturated Fat | 8 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 3 g |
| Sugar | 15 g |
| Protein | 33 g |
| Cholesterol | 142 mg |
| Sodium | 1293 mg |
Reviews
I am now officially an addict. I just made 18 portions of the burger and put them in the freezer. A key is getting really great bread for the bun. A local French bakery has that covered. The Siracha mayo is to die for….and forget just a little…I use it as a dipping sauce…..so you can take the cardio “die for” literally. Great job!
This is an excellent burger! Thank you so much Brigitte, I will save this recipe forever!
This was DELICIOUS!! I don’t eat ground beef so I am always looking for good burger recipes that substitute the beef. This is by far the best burger I have ever eaten. Can’t wait to make it again.
This burger is DA BOMB!
I have never used ground chicken for anything before. This was the most amazing burger I have ever eaten!! So good infact I now grind my own chicken with about 2/3’s white meat and 1/3 dark meat–awsome!! The slaw is soooo good I have taken it to pool parties where the hostess is serving BBQ pulled pork. Everyone raved!!
Awesome!
We loved this! A wonderful recipe to tweak to individual liking. I decreased the sugar because we prefer less sweetness in savory things.
Also decreased the sriracha sauce by 1/2 in the lime mayo and found it to be just right for us. GRATED the lemongrass as per instruction I found elsewhere online. We loved the lemongrass flavor in this.
For simplicity, used just red pepper shaved on a mandolin for slaw. But will add the Jicama also next time. Delicious.
Also decreased the sriracha sauce by 1/2 in the lime mayo and found it to be just right for us. GRATED the lemongrass as per instruction I found elsewhere online. We loved the lemongrass flavor in this.
For simplicity, used just red pepper shaved on a mandolin for slaw. But will add the Jicama also next time. Delicious.
Used 1# chicken & halved the remaining ingredients to make 3 patties. Skipped the lemongrass — my daughter dislikes it — and cooked them on a griddle in a tiny bit of grapeseed oil. They were terrific. Be careful not to overcook them, as the chicken dries out quickly. I used the Broccoli Slaw mix from Trader Joe’s with great results: it maintained its crispness and was delicious on the burgers. I could see adding a splash of teriyaki to the mayo to tone the spice down a bit for kidlets. All in all, a great burger.
After eating this, I don’t think I will ever want a regular hamburger again. This was fantastic. I used regular Asian slaw mix (find at Walmart and lemongrass that came in a tube (found in the produce dept( also at walmart It isn’t too spicy.. just perfect! If you are doing these on the grill, start it out on a grill plate that you would use for fish until it holds together well.
This is a delicious burger. Normally I do not like chicken burgers but these are so flavorful. The slaw is great (premade is nothing like it!. I will definitely make these again! Yum!