Counting the Beans and Cooking the Books

Greetings, burger lovers!  After making endless batches of chicken burgers for friends and family, I wanted to post a tip sheet with a couple helpful hints that I’ve come across along the way.

Tip #1:  Any extras of the Rainbow Sesame Slaw make a perfect side dish, so I usually cut up 3 bell peppers (one red, yellow, and orange), a medium sized jicama, and a baggie of snow peas (this roughly yields equal parts of each component.)  Double the dressing and you’ll have plenty of slaw to top your burgers and to serve on the side.  You won’t be sorry you did it and you’ll feel better for eating more vegetables.

Tip #2: If you’re having issues with your patties browning too quickly, turn back the heat and cook them over medium heat.  The patties have sugar in them so they may burn easily if your burner or grill is too hot.

Tip #3: Can’t find certain ingredients?  Feel free to substitute.  Julienne cucumber, bean sprouts, or water chestnuts would be nice, crunchy stand-ins for jicama.  If you can’t find lemongrass, don’t fret–it’s a lovely touch, but omitting it won’t adversely affect the overall outcome.

Tip #4: Too spicy?  Cut back on the Sriracha to suit your palate.  I often make two batches of the Sriracha-lime mayonnaise: one for my spicy friends and one for my mild friends.

Tip #5: No ground chicken at your market?  Check Whole Foods or another gourmet grocer.  You could also try turkey instead or do what Russell from Louisiana did; he ground his own!

Tip #6: Want to cut back on the fat?  Use lowfat or nonfat mayo, ground chicken breast (as opposed to ground whole chicken, which contains dark meat and some fat), and skip buttering the buns (but please do toast them, as warm bread makes all the difference in the world).

Tip #7: Burgers too big?  I’ve never had a problem finishing one, but I’ve also been described as having a wooden leg or being a bottomless pit.  Split the meat into 8 patties instead!  The chicken mixture also freezes well for later.

And if you haven’t had a chance to try the $50,000 recipe, here it is in it’s original form.  Do it!  It’s so worth it!

Chinese Chicken Burgers with Rainbow Sesame Slaw

• 2 pounds ground chicken
• 2 tablespoons soy sauce
• 2 tablespoons sugar
• 1 tablespoon sesame oil
• 6 cloves garlic, minced
• 1 tablespoon minced lemongrass
• 1/3 cup sliced scallions
• 6 hamburger buns with sesame seeds
• 6 tablespoons butter, softened
• 1 tablespoon vegetable oil
• 6 tablespoons hoisin sauce
• sliced scallions
• Sriracha Lime Mayo: recipe follows
• Rainbow Sesame Slaw: recipe follows

In large bowl, mix together ground chicken, soy sauce, sugar, sesame oil, garlic, lemongrass and scallions. Divide mixture into 6 patties and set aside. Place 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° F, 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. Makes 6 servings.

Sriracha Lime Mayo: In small bowl, mix together 3/4 cup mayonnaise; zest and juice of 1 lime; and 2 tablespoons Sriracha Chile Sauce. Set aside.

Rainbow Sesame Slaw: In medium size bowl, mix together 2/3 cup julienne peppers (red, orange, yellow or any combination); 2/3 cup julienned snow peas, strings removed; 2/3 cup julienned jicama; 1-1/2 tablespoons rice wine vinegar; 1 tablespoon sugar; 1 tablespoon soy sauce; 1 teaspoon Sriracha Chile Sauce; 1 teaspoon sesame oil; and 1 tablespoon toasted sesame seeds.

Tip #1: