This is one of the best burgers we have ever tried! The creator of this burger, Brigitte Nguyen won $50,000 dollars for this recipe; and yes it’s that good! We made it for a “Girls Night”, dinner party and everybody loved it. We served it with Spicy Sweet Potato Oven Fries and Umami/Savory Ketchup.
We created an Asian inspired table, complete with individually wrapped party favors consisting of fun, mini-emergency kits and printed up unique over-sized Chinese, menu-style place cards. For some extra interest and excitement, we wrote customized fortunes on the back of each place card, giving the girls something fun to talk about and share.
Asian Inspired Table Setting
Individually Wrapped Girls-Night, Party Favors
Custom Created 2-Sided, Fortune Place Cards
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.
Sriracha Lime Mayo
Combine the mayonnaise, Sriracha, lime zest and juice in a small bowl. Set aside.
Burger Patties
Combine the chicken, scallions, soy sauce, sugar, sesame oil, lemongrass and garlic, gently mixing to incorporate. Divide the mixture into 4-6 (6-8oz) patties, place on a cookie sheet cover with plastic wrap and refrigerate for at least 2 hours. Chilling the burgers, prior to grilling will help bind the lean ground chicken.
Heat an oiled grill or 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 and lightly grill the buns. Oiling the grill surface will help prevent the burgers from sticking.
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 and a few cilantro leaves, add the bun top and enjoy!
These burgers are great served with Spicy Sweet Potato Oven Fries or sweet potato chips.
This is one of the best burgers we have ever tried! The creator of this burger, Brigitte Nguyen won $50,000 dollars for this recipe; and yes it’s that good!
- Prep Time: 2 hours 25 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 35 minutes
Rainbow Sesame Slaw
- 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
Sriracha Lime Mayo
- 3/4 cup mayo
- Zest and juice of 1 lime
- 2 tablespoons Sriracha
Burger Patties
- 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, brushed lightly with oil
- 1 bunch of picked cilantro leaves for garnish
- Sweet potato fries or sweet potato chips, for serving, optional
Instructions
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.
Sriracha Lime Mayo
- Combine the mayonnaise, Sriracha, lime zest and juice in a small bowl. Set aside.
Burger Patties
- Combine the chicken, scallions, soy sauce, sugar, sesame oil, lemongrass and garlic, gently mixing to incorporate. Divide the mixture into 4-6 (6-8oz) patties, place on a cookie sheet cover with plastic wrap and refrigerate for at least 2 hours. Chilling the burgers, prior to grilling, will help bind the lean ground chicken.
- Heat an oiled grill or 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 and lightly grill the buns. Oiling the grill surface will help prevent the burgers from sticking.
- 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 and a few cilantro leaves, add the bun top and enjoy!
- These burgers are great served with sweet potato fries or sweet potato chips.
Notes
Recipe developed by Brigitte Nguyen, who won $50,000 in the 2009 National Chicken Cooking Contest for this “Chinese Chicken Burger with Rainbow Sesame Slaw.
Nutrition
- Serving Size: 4–6 Burgers
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