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Bang Bang Blended Chicken Burger
Bang Bang Blended Chicken Burger
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Prep Time:
40 minutes
Cook Time:
30 minutes
Total Time:
100 minutes
Enhance juicy chicken burger with flavorful roasted mushroom mince for a delicious umami twist.
Ingredients:
  • 3/4 cup rice vinegar
  • 2 tablespoons water
  • 2 teaspoons white sugar
  • 2 teaspoons sesame seeds
  • 1 small carrot, cut into matchsticks
  • 1/4 large English cucumber, seeded and cut into matchsticks
  • 1/4 small red onion, cut into 1/8-inch thick wedges
Instructions:
  • Combine 3/4 cups rice vinegar, water, sugar, and sesame seeds in a small bowl and whisk until the sugar is dissolved. Add carrot, cucumber, and red onion, separating layers, then toss gently. Chill until needed, stirring occasionally to keep vegetables submerged in the brine.
  • Combine mayonnaise, Thai sweet chili sauce, Sriracha, rice vinegar, and salt in a small bowl. Refrigerate Bang Bang Sauce until needed.
  • Preheat your oven to 400 degrees F (200 degrees C) and prepare a rimmed baking sheet by lining it with aluminum foil.
  • Coat mushrooms in 1 tablespoon of oil, ensuring they are spread out evenly on the baking sheet. Roast in the preheated oven for 15 minutes, giving them a stir halfway through. Let them cool after removing from the oven.
  • Process the cooked mushrooms in a food processor, pulsing a few times until finely minced. Combine the mushrooms with ground chicken and 1 1/4 teaspoons salt. Mix thoroughly but gently. Shape the mixture into 4 patties, matching the size of the brioche buns, and place on parchment paper squares. If needed, oil your hands to prevent sticking. Chill the patties in the fridge for at least 30 minutes to firm up.
  • Position an oven rack 6 inches from the heat source and preheat the broiler. Arrange jalapeño halves cut side down and green onions on a baking sheet. Drizzle with 1 teaspoon of oil.
  • Char vegetables under the broiler until beautifully charred, remember to turn them halfway through, approximately 10 minutes. Set aside for later use.
  • Preheat a large cast iron skillet over medium-high heat. Brush with 1 teaspoon of oil and toast brioche buns, cut side down, until lightly browned, about 2-4 minutes. Remove and set aside.
  • Whisk eggs and water in a dish. Place panko bread crumbs in another dish. Dip burger patties in egg mixture, then coat with bread crumbs.
  • In a cast-iron skillet over medium heat, fry the burgers in the remaining oil until they reach an internal temperature of 165°F (74°C), approximately 3 minutes on each side. Transfer the patties to a paper towel-lined plate.
  • Spread a thin layer of flavorful Bang Bang sauce on the bottom buns. Place 2 charred jalapeño halves on each bun. Add the chicken patty and top with slaw and charred scallions. Finish with fresh cilantro and a drizzle of additional sauce.

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