I usually like to do these with a fried chicken breast, and don't get me wrong that is amazing, but then I only get to have them as a treat! The fixings would also be oh so good with smoked pork butt.
The flavors on this burger are bold and addicting. Our house loves spice so the bun sauce is on the spicy side but can be tamed easily by adding less siracha. The slaw is tangy with a little sweetness and spice, I love this as a salad with left over chicken or beef for lunch. The vinegar in the dressing almost pickles the cabbage and onions. The dressing would also make a great dipping sauce for pot stickers or spring rolls.
All the Asian ingredients can be found at your regular grocery store nothing fancy!
The addition of a little applesauce to the ground chicken keeps it so moist, but word of warning it makes its very wet. That is the correct texture don't panic! You won't be able to "form" these into patties the way you would a hamburger. I cut the mixture into fours in the bowl, then scoop each out place on my grill pan and pat down to the size I want. This comes together quickly and we usually do it with some oven baked fries. I have a secret for crunchy oven baked fries...stay tuned recipe coming!
Hoisin chicken burger mixture: Makes 4 medium size burgers
1 Lb ground chicken (I use ground breast, the applesauce keeps it moist)
4 hamburger buns
1 green onion chopped
1/2 tsp chopped garlic
1TB hoisin sauce
2TB unsweetened applesauce
1/4 tsp salt
1/4 tsp pepper
Place all ingredients in a bowl mix well and set aside while you make the slaw and the bun sauce.
1 cup finely sliced red cabbage
1 cup finely sliced green cabbage
1 carrot grated
3TB chopped cilantro
1 heaping TB chopped fresh mint (If you love mint like me...add more)
1/8 of a medium size red onion thinly sliced
2 TB chopped peanuts
1/4 seasoned rice wine vinegar
1 tsp honey
1/4 tsp chopped garlic
1TB soy sauce
1/2 tsp chili garlic sauce
1/2 TB oil
1tsp hoisin sauce
Place all slaw ingredients in a bowl and toss with dressing. This may feel like too much dressing, but you need the vinegar here to soften the cabbage a bit so don't shy away, just use tongs to serve so you don't get the bun too wet.
1/2 cup non fat greek yogurt (you could use mayo here, but I don't think the extra calories are worth it here)
1 1/2 TB hoisin sauce
Mix all ingredients and set aside
I use a grill pan on medium heat. Portion your chicken mixture into 4, scoop out each portion onto the pan or grill pan and pat down to the thickness you want. I usually do about maybe 1/2 inch thickness and that cooks 5 minutes on first side and 3-4 on the second side.
We like toasty buns so I toss mine on the grill after the meat is finished for a second.
Put sauce on the bottom bun place the meat, top with a healthy scoop of slaw and slather a little more sauce on the top bun and place on the burger.