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.
SRIRACHA-GLAZED CHICKEN BURGER & PICKLED CABBAGE
Give burgers a street-food makeover with Tom's sriracha-glazed chicken burger with pickled cabbage & cucumber relish, served up in a brioche bun
Provided by Tom Kerridge
Categories Dinner, Lunch, Supper
Time 40m
Number Of Ingredients 16
Steps:
- Flatten the chicken thighs out by lightly bashing them between two pieces of baking parchment with a rolling pin, then put in a sealable container with the garlic, paprika, chilli, ginger and a pinch of salt. Massage the mix into the meat, then chill until ready to cook for at least 1 hr or up to 24 hrs.
- To pickle the cabbage, put the vinegar, sugar, coriander seeds and turmeric in a pan and bring to the boil to dissolve the sugar. Take off the heat and stir in the shredded cabbage, ensuring it's completely immersed in the liquid. Cover and leave to cool.
- For the relish, sprinkle the cucumber with a little salt and leave for 10 mins. Squeeze out the liquid, then stir the cucumber through the mayo and lime juice and set aside. For the glaze, mix the mustard and sriracha together in a separate bowl.
- Heat a barbecue to medium or the grill to its highest setting. Barbecue or grill the chicken for 5 mins on one side, then flip and continue to cook, brushing with the glaze a few times until sticky, glossy and cooked through. Toast the buns, spoon some cabbage onto the base, place the chicken on top, then dollop a generous amount of the cooling cucumber relish over the chicken before closing the buns and serving.
Nutrition Facts : Calories 577 calories, Fat 27 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 23 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 2.3 milligram of sodium
CANTONESE CHICKEN BURGERS
Ground chicken is perked up with onion, chopped peanuts and carrots for these delectable chicken burgers that can be served year-round. As Betty Carr attests from Huntsville, Ohio, "These sandwiches may take a little more work than the regular burger, but the taste is worth it."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, whisk the egg, oil and soy sauce. Stir in the bread crumbs, peanuts, onion, carrot and garlic powder. Crumble chicken over mixture and mix well. Shape into four patties. , Grill, uncovered, over medium-hot heat or broil 3-4 in. from the heat for 8-10 minutes on each side or until juices run clear. Serve on buns, topped with plum sauce and spinach.
Nutrition Facts : Calories 460 calories, Fat 19g fat (4g saturated fat), Cholesterol 128mg cholesterol, Sodium 720mg sodium, Carbohydrate 45g carbohydrate (14g sugars, Fiber 3g fiber), Protein 27g protein.
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