Lunch: Chicken Burgers With Rainbow Sesame Slaw

These chicken burgers have Asian flavors with a Sriracha mayo and a tasty sesame slaw

This recipe includes superfoods such as:

Sesame Seeds, Lemon

Health benefits of Chicken Burgers With Rainbow Sesame Slaw

Sesame seeds help with progesterone balance. Lignans found in in sesame seeds help to prevent excess estrogen production. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

2/3 cup jicama, julienned
2/3 cup bell peppers, julienned (red, orange, yellow or any combination)
2/3 cup snow peas, strings removed and julienned
1 1/2 tablespoons rice wine vinegar
2 tablespoons sesame oil, divided
1 tablespoon sesame seeds, toasted
1 tablespoon soy sauce
3 tablespoons sugar, divided
3/4 cup mayonnaise
2 tablespoons Sriracha sauce
1 lime, zested and juiced
2 lbs ground chicken
1/3 cup scallions, sliced on the bias
1 tablespoon lemongrass stalk, minced
6 cloves garlic, minced
1 tablespoon vegetable oil
6 tablespoons hoisin sauce
6 hamburger buns, with sesame seeds
6 tablespoons butter, softened

Instructions

For the rainbow sesame slaw: Combine the jicama, bell peppers, snow peas, rice wine vinegar, 1 tablespoon sesame oil, sesame seeds, soy sauce and 1 tablespoon sugar in a medium mixing bowl, tossing to combine. Set aside.
For the Sriracha lime mayo: Combine the mayonnaise, Sriracha, lime zest and juice in a small bowl. Set aside.
For the burger patties: Combine the chicken, scallions, soy sauce, 2 tablespoons sugar, 1 tablespoon sesame oil, lemongrass and garlic, gently mixing to incorporate. Divide the mixture into 6 patties and set aside. Heat a grill pan over medium-high 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.
To assemble, spread about 1 tablespoon of the Sriracha lime mayo on each bun bottom and top. Place the patties on the bun bottoms, top with about 1/3 cup of the slaw, add the bun top and enjoy! These burgers are great served with sweet potato fries or sweet potato chips.