CHINESE CHICKEN BURGERS WITH RAINBOW SESAME SLAW-CONTEST WINNER!
This is Brigitte Nguyen's $50,000 Grand Prize recipe in the 2009 National Chicken Cooking Contest put on by the National Chicken Council. Geared to big appetites, it could easily be turned into eight burgers rather than six. Cook them on the grill or in a frying pan if you prefer. As a shortcut, you could substitute 2 cups of already-grated cabbage for the julienned vegetables in the slaw. Look for Sriracha chile sauce on the Asian aisle of the supermarket. Any type of Asian chile sauce may be substituted.
Provided by Sharon123
Categories Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 24
Steps:
- 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.
CHINESE CHICKEN BURGERS WITH RAINBOW SESAME SLAW
Steps:
- 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.
MULLIGATAWNY GROUND CHICKEN BURGERS
Make and share this Mulligatawny Ground Chicken Burgers recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 1h8m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Make mayonnaise: combine all mayonnaise ingredients in a small bowl; stir well to blend; cover and refrigerate until ready to use.
- Prepare a med-hot fire in a charcoal grill with a cover; or preheat a gas grill to med-high.
- Make the patties: place the almonds in a small fire-proof skillet on the grill; stir frequently until lightly golden brown, 5-10 minutes; set aside to cool.
- In a bowl, combine the chicken, egg whites, green onion, and apple; season with salt and pepper; mix well.
- Divide mixture into 6 equal portions; shape each portion into patties to fit the rolls.
- Finely chop the toasted almonds and combine with the bread crumbs and curry powder in a shallow bowl/pie plate, stirring well.
- Coat both sides of the patties with the almond mixture, pressing gently to adhere.
- Brush the grill rack with vegetable oil; place the patties on the grill rack, cover, and cook, turning once, just until the juices run clear when the patties are pierced in the center (about 4 minutes on each side).
- During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly.
- Assemble burgers: decoratively fan several spinach leaves on the bottom roll; top each with a patty and a generous dollop of the mayonnaise; add the roll tops and serve.
Nutrition Facts : Calories 292.6, Fat 14.4, SaturatedFat 2.2, Cholesterol 84.5, Sodium 289.8, Carbohydrate 13, Fiber 1.8, Sugar 3.6, Protein 27.7
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