Chinese Chicken Burgers

Chinese Chicken Burgers

These burgers are great served with sweet potato fries or sweet potato chips.

  • Author: Soffia Wardy
  • Servings: 6
  • Temperature: Medium


  • 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, brushed lightly with oil
  • 1 bunch of picked cilantro leaves for garnish
  • Sweet potato fries or sweet potato chips, for serving, optional


Rainbow Sesame Slaw
  1. 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.
Sriracha Lime Mayo
  1. Combine the mayonnaise, Sriracha, lime zest and juice in a small bowl. Set aside.
Burger Patties
  1. Combine the chicken, scallions, soy sauce, sugar, sesame oil, lemongrass and garlic, gently mixing to incorporate. Divide the mixture into 4-6 (6-8oz) patties, place on a cookie sheet cover with plastic wrap and refrigerate for at least 2 hours. Chilling the burgers, prior to grilling will help bind the lean ground chicken.
  2. Heat the Evo grill to medium 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 and lightly grill the buns. Oiling the grill surface will help prevent the burgers from sticking.
  3. To assemble, spread about 1 tablespoon of the Sriracha lime mayo on each bun bottom and top.
  4. Place the patties on the bun bottoms, top with about 1/3 cup of the slaw and a few cilantro leaves, add the bun top and enjoy!
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