Thursday, August 1, 2013

Asian Chicken Burgers with Spicy Lemongrass Mayo and Pickled Asian Slaw

Recipe courtesy of Kelsey Nixon

1-1/2 pounds ground chicken, half dark and half white meat (ground turkey, optional)
2 Tbsp hoisin sauce
1 Tbsp toasted sesame oil
1 Tbsp soy sauce
4 garlic cloves, minced
4 scallions, green and white parts, minced
Kosher salt and freshly ground pepper to taste
4 sesame-seed hamburger buns, halved and buttered

1 cup mayonnaise
1 to 2 Tbsp chili sauce, such as Sriracha
Zest and juice of 1 lime
1 Tbsp bruised and finely minced lemongrass
Kosher salt and freshly ground pepper to taste

1/4 cup rice vinegar
2 Tbsp toasted sesame oil
2 garlic cloves, minced
Kosher salt and freshly ground pepper to taste
2 Tbsp thinly sliced pickled ginger
1/4 small head napa cabbage, finely shredded (about 3 cups)
1/4 red bell pepper, thinly sliced

Prepare 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.  Makes 1 cup.

Prepare the pickled Asian slaw:  Pour the rice wine vinegar into a mixing bowl and whisk in the sesame oil and garlic.  Season with salt and pepper.  Add the ginger, cabbage and bell pepper, and toss to coat with the dressing.  Adjust the seasoning and let sit 20 minutes to let the flavors meld together before serving.
Makes 2 cups.

Prepare the burgers:  Combine the chicken, hoisin, sesame oil, soy sauce, garlic and scallions in a large bowl.  Mix and form into 4 equal patties about 1/2 inch thick and 4 inches wide.  These patties 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 the patties on the griddle over medium heat until golden brown on each side and 160F internal temperature, 4 to 5 minutes per side.  Because of the sugar content in these patties, they burn easily, so watch the heat.  Let rest 5 minutes.  Place the buns on the griddle buttered side down and toast them.

Spread some of the spicy lemongrass mayo on each half of the buns.  Add the chicken patties and top with pickled Asian slaw.  Finish with the top bun and server with additional slaw and mayo on the side.

Serves 4.

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