Just in Time for Memorial Day: Chicken Burgers!

Give your burgers a surprising twist with this flavorful recipe.

We recently returned from the 48th annual National Chicken Cooking Contest in San Antonio, TX, where nine finalists — all home cooks — competed for the grand prize of $50,000. In the heat of the Culinary Institute of America’s kitchen, we watched various chicken parts turn into lemony chicken panzanella, honey-hoisin chicken thighs, and panko-crusted chicken salad with pomegranate balsamic dressing. The contestants all happened to be women, whose chicken recipes had won top honors in their states. Anyone can enter the contest, which the National Chicken Council sponsors every two years.

The vibe in the kitchen was intense — lots of brow mopping and water gulping — as the finalists prepared and plated two versions of their chicken recipes, one for display and the other for the panel of food experts who evaluated each recipe on taste, appearance, simplicity and overall appeal.

Brigitte Nguyen, a former auditor from Lexington, KY, took home the grand prize for her Chinese Chicken Burgers with Rainbow Sesame Slaw. The burgers are supremely juicy, easy to make, and filled with invigorating flavors of garlic, lemongrass, chiles and lime. Below is the winning recipe adapted for the grill — sizzle some up for Memorial Day!

Chinese Chicken Burgers With Rainbow Sesame Slaw

2 pounds ground chicken
2 tablespoons soy sauce
2 tablespoons granulated 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
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. At this point, we suggest making the spicy Sriracha Lime Mayo and Rainbow Sesame Slaw. Here are the recipes:

Sriracha Lime Mayo: In small bowl, mix together ¾ cup mayonnaise; zest and juice of 1 lime; and 2 tablespoons Sriracha Chili Sauce (or any hot sauce). Set aside.

Rainbow Sesame Slaw: In medium-size bowl, mix together 2/3 cup julienned peppers (red, orange, yellow or any combination); 2/3 cup julienned snow peas, strings removed; 2/3 cup julienned jicama; 1½ tablespoons rice-wine vinegar; 1 tablespoon sugar; 1 tablespoon soy sauce; 1 teaspoon Sriracha Chili Sauce; 1 teaspoon sesame oil; and 1 tablespoon toasted sesame seeds.

Once the mayo and slaw are finished, heat an outdoor grill to medium. Spread softened butter on hamburger buns and place on grill until light brown. Transfer buns to a large platter and brush grill with vegetable oil. Place chicken patties on grill and cook, 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 burgers, 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. Makes 6 servings.

NUTRITION SCORE (per serving)
762 calories, 63% fat
Fat 54 g
Carbs 41 g
Protein 31 g
Fiber 3 g
Calcium 109 mg
Iron 3 mg
Sodium 1,198 mg

We love recipes that put a creative twist on a classics. What’s your favorite chicken recipe?

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