Chicken Burgers With Rainbow Sesame Slaw Recipe by Paula Deen

Level: Easy

Time: 40 MINUTES

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  • 2/3 cup jicama, julienned
  • 2/3 cup bell peppers, julienned (red, orange, yellow or any combination)
  • 2/3 cup snow peas, strings removed and julienned
  • 1 1/2 tablespoons rice wine vinegar
  • 2 tablespoons sesame oil, divided
  • 1 tablespoon sesame seeds, toasted
  • 1 tablespoon soy sauce
  • 3 tablespoons sugar, divided
  • 3/4 cup mayonnaise
  • 2 tablespoons Sriracha sauce
  • 1 lime, zested and juiced
  • 2 lbs ground chicken
  • 1/3 cup scallions, sliced on the bias
  • 1 tablespoon lemongrass stalk, minced
  • 6 cloves garlic, minced
  • 1 tablespoon vegetable oil
  • 6 tablespoons hoisin sauce
  • 6 hamburger buns, with sesame seeds
  • 6 tablespoons butter, softened


For the rainbow sesame slaw: Combine the jicama, bell peppers, snow peas, rice wine vinegar, 1 tablespoon sesame oil, sesame seeds, soy sauce and 1 tablespoon 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, 2 tablespoons sugar, 1 tablespoon 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.

Chinese Chicken Burgers with Rainbow Sesame Slaw


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