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Chicken Burgers With Rainbow Sesame Slaw

By Paula Deen


Difficulty: Easy

Prep time: 25 minutes

Cook time: 10 minutes

Servings: 6



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


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.