ASIAN CHICKEN BURGER WITH SPICY LEMONGRASS MAYO AND PICKLED ASIAN SLAW

Asian Chicken Burger with Spicy Lemongrass Mayo and Pickled Asian Slaw image

Provided by Kelsey Nixon

Time 55m

Yield 4 servings

Number Of Ingredients 21

1 cup mayonnaise
1 to 2 tablespoons chili sauce, such as Sriracha
1 tablespoon bruised and finely minced lemongrass
Zest and juice of 1 lime
Kosher salt and freshly ground pepper
1 1/2 pounds ground chicken, half dark and half white meat
2 tablespoons hoisin sauce
1 tablespoon toasted sesame oil
1 tablespoon soy sauce
4 cloves garlic, minced
4 scallions, green and white parts minced
Kosher salt and freshly ground pepper
4 sesame-seed hamburger buns, halved and buttered
Pickled Asian Slaw, for serving, recipe follows
1/4 cup rice wine vinegar
2 tablespoons toasted sesame oil
2 cloves garlic, minced
Kosher salt and cracked black pepper
2 tablespoons thinly sliced pickled ginger
1/4 small head napa cabbage, finely shredded (about 3 cups)
1/4 red bell pepper, thinly sliced

Steps:

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 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.
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. Yield: 2 cups.