Ingredients

Rainbow Sesame Slaw:

2/3 cup julienned jicama
2/3 cup julienned bell peppers (red, orange, yellow or any combination)
2/3 cup snow peas, strings removed and julienned
1 1/2 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 tablespoon sesame seeds, toasted
1 tablespoon soy sauce
1 tablespoon sugar

Sriracha Lime Mayo:

3/4 cup mayo
Zest and juice of 1 lime
2 tablespoons Sriracha

Burger Patties:

2 pounds ground chicken
1/3 cup scallions, sliced on the bias
2 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon sesame oil
1 tablespoon minced lemongrass
6 cloves garlic, minced
1 tablespoon vegetable oil
6 tablespoons hoisin sauce
6 good-quality hamburger buns with sesame seeds
6 tablespoons butter, softened

Sweet potato fries or sweet potato chips, for serving, optional

Directions

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.

Recipe Courtesy of Brigitte Nguyen