2 pounds ground chicken
2 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon sesame oil
6 cloves garlic, minced
1 tablespoon minced lemongrass
13 cup sliced scallions
6 hamburger buns with sesame seeds
6 tablespoons butter, softened
1 tablespoon vegetable oil
6 tablespoons hoisin sauce
Sriacha Lime Mayo, recipe follows
Rainbow Sesame Slaw, recipe follows
In large bowl, mix together ground chicken, soy sauce, sugar, sesame oil, garlic, lemongrass, and scallions. Divide mixture into 6 patties and set aside. Place 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 done, about 7 minutes per side. During last few minutes of cooking, baste each burger with 1 tablespoon hoisin sauce. To assemble, place 1 tablespoon Sriracha Lime Mayo on bottom and top of each bun. Place chicken on bun bottoms and top each with 1/3 cup Rainbow Sesame Slaw.
Yield: 6 servings
Sriracha Lime Mayo: In a small bowl, mix together cup mayonnaise; zest and juice of 1 lime; and 2 tablespoons Sriracha Chile Sauce. Set aside.
Rainbow Sesame Slaw: In medium size bowl, mix together 23 cup julienned peppers (red, orange, yellow or any combination); 23 cup julienned snow peas, strings removed; 23 cup julienned jicama; 1 tablespoons rice wine vinegar; 1 tablespoon sugar; 1 tablespoons soy sauce; 1 teaspoon Sriracha Chile Sauce; 1 teaspoon sesame oil, and 1 tablespoon toasted sesame seeds.
Source: Brigitte Nguyen, Grand Prize winner of the 48th National Chicken Cooking Contest