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1.
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For the spicy lemongrass mayo: Mix together the mayonnaise, sriracha sauce, lime zest and juice and lemongrass in a small bowl.
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Season with salt and pepper to taste and set aside.
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2.
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For the Asian chicken burger: Combine the ground turkey or chicken, hoisin, sesame oil, soy sauce, garlic and scallions in a large bowl.
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Mix together and form into 4 equal patties about 1/2-inch thick and 4 inches wide.
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This patty will be a bit wetter than your average patty because of the sauces and flavor in there.
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Sprinkle each side of the patties generously with salt and pepper.
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Create a small well in the center of each patty, using your thumb.
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3.
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Cook your patties on the griddle over medium heat until golden brown on each side and 160 F, about 4 to 5 minutes per side.
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Because of the sugar content in these patties, they can burn easily so watch your heat.
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When done remove them from the heat and allow to rest 5 minutes.
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Place your buns on the griddle and toast them.
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4.
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For assembling: Place some of the spicy lemongrass mayo on each side of the buns.
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Add the chicken patties and top with the Pickled Asian Slaw.
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Finish with the top bun and serve with additional slaw and mayo on the side.
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5.
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For the slaw: Add the rice wine vinegar to a mixing bowl and whisk in the sesame oil and garlic.
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Season with salt and pepper.
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Add the cabbage and peppers and toss to coat with the dressing.
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Adjust the seasoning and let sit 20 minutes to let the flavors meld together before serving.
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Recipe adapted from Cookingchanneltv.com and Kelsey Nixon.
