Chinese Chicken Burgers With Rainbow Sesame Slaw Contest Winner Food
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.
GINGER CHICKEN BURGERS WITH SESAME SLAW
This chicken burger gets an Asian-flavor twist with ginger and garlic. It's topped off with a fabulous coleslaw. If you like, serve the coleslaw as a side for grilled items, like chicken breasts, fish fillets or chops.-Deborah Biggs, Omaha, Nebraska
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Crumble chicken into a small bowl. Sprinkle with ginger, garlic and salt; mix well. Shape into two patties. , Broil 4-6 in. from the heat for 4-6 minutes on each side or until a thermometer reads 165° and juices run clear. , In a large bowl, combine the coleslaw mix, onion, salad dressing, mayonnaise and sesame seeds. Serve burgers on buns with coleslaw.
Nutrition Facts : Calories 398 calories, Fat 21g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 985mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 2g fiber), Protein 24g protein.
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