Grilled Chicken Burgers with Rainbow Slaw & Sriracha Lime Mayo

Many thanks to Symmons for mentioning our guest bathroom renovation!   It's been 4 years since we installed the gorgeous Carrington faucet & we still love it. Also, what a treat to see my DIY monogram doormat featured on Country Living's site!   Thanks so much, Country Living!

More thanks are in order from me to all of you for your kind words on Quinn's playhouse makeover.  I don't regard my blog as a business & my posting schedule is sporadic at best....I know there are so many other bigger & better bloggers that probably deserve your attention more.  So thanks a million for taking the time to pop in, it means a lot!
Summer's in full swing, yes?!  We've been entertaining outdoors, enjoying live music in the park, soaking up plenty of pool time, walking or biking everywhere, & going to bed way too late.  Quinn has been singing Olaf's signature song repeatedly.  I've been drinking chilled pinot grigio repeatedly.  Ahhhh, summah!
A big part of summer for us is grilling out.  Some of our dear friends are also our neighbors & since we all have young kids, it's just easier to entertain at home these days rather than brave restaurants.  My lovely sister-in-law & brother-in-law first made these chicken burgers for us a couple of years ago using this delicious recipe so I can't take credit for it.  I've just tweaked it a bit (cutting out some of the sugar & changing some ingredients).  It's quickly become a favorite around here!
Or maybe we're all just so buzzed up by the time we eat that everything's pretty much delicious.......#parenting

{Recipe at end of post; it can all be prepped a few hours ahead of time woohoo!}

I snapped this pic & realized I forgot to cook the frozen edamame.

So into a pot of boiling water they went.

I grew up on spicy-garlicky Sriracha.  It was like our ketchup.  Totally Asian.

A thumbprint indent in each patty keeps it from shriveling/shrinking on the grill (thanks, Martha Stewart).  Though it's not the leanest, we like ground chicken thigh (juicy patties) preferably from chickens raised on a vegetarian diet with no antibiotics/hormones for our patties.  You have permission to knock me off my soapbox now.

Asian Chicken Burgers with Rainbow Sesame Slaw

(adapted from this original recipe by Brigitte Nguyen)

Ingredients
Slaw:
2/3 cup julienned jicama
1 cup julienned bell peppers (any color)

a handful of shredded carrots

a handful of chopped scallions

a handful of shelled (cooked) edamame
1 1/2 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 tablespoon black (or white) sesame seeds
1 tablespoon soy sauce
1 tablespoon sugar

Sriracha Lime Mayo (spicy):
3/4 cup mayo
Zest and juice of 1 lime
2 tablespoons Sriracha

Burger Patties:

2 pounds ground chicken (makes 6-8 patties) -->we use ground chicken thigh for juicy patties

1/3 cup scallions
2 tablespoons soy sauce
1 tablespoon sesame oil
4 cloves garlic, minced

buns of your choice
***1 tablespoon vegetable oil (for brushing the grill)

***6 tablespoons hoisin sauce (for basting burgers towards the end)

Directions
Slaw: Toss together the jicama, bell peppers, edamame, carrots, scallions, rice wine vinegar, sesame oil, sesame seeds, soy sauce and sugar in a medium mixing bowl. Set aside. (Can be prepared a couple hours ahead, just refrigerate.)

Sriracha lime mayo: Combine the mayonnaise, Sriracha, lime zest and juice in a small bowl. Stir well.  Set aside (Can be prepared a couple hours ahead, just refrigerate.)

Burger patties: Combine the chicken, scallions, soy sauce, sesame oil, and garlic. Divide the mixture into 6-8 patties and set aside. (Can be prepared a couple hours ahead, just refrigerate.)

Brush heated grill with the vegetable oil. Place the patties on the grill and cook over medium heat, ~6 minutes per side. Baste each burger with 1 tablespoon hoisin sauce towards the end of cooking.

Spread 1 tablespoon of the Sriracha lime mayo on each bun top. Top each chicken patty with the slaw, then the bun top.  Or skip the buns, it's just as delicious!  

Thanks Brigitte for creating the original recipe! Dig in :-)