Ingredients

• 2/3 cup julienned jicama
• 2/3 cup julienned bell peppers (red, orange, yellow or any combination)
• 2/3 cup snow peas, strings removed and julienned
• 1 1/2 tablespoons rice wine vinegar
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds, toasted
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 3/4 cup mayo
• Zest and juice of 1 lime
• 2 tablespoons Sriracha
• 2 pounds ground chicken
• 1/3 cup scallions, sliced on the bias
• 2 tablespoons soy sauce
• 2 tablespoons sugar
• 1 tablespoon sesame oil
• 1 tablespoon minced lemongrass
• 6 cloves garlic, minced
• 1 tablespoon vegetable oil
• 6 tablespoons hoisin sauce
• 6 good-quality hamburger buns with sesame seeds
• Sweet potato fries or sweet potato chips, for serving, optional

Instructions

1. For the rainbow sesame slaw: Combine the jicama, bell peppers, snow peas, rice wine vinegar, sesame oil, sesame seeds, soy sauce and sugar in a medium mixing bowl, tossing to combine. Set aside.
2. For the Sriracha lime mayo: Combine the mayonnaise, Sriracha, lime zest and juice in a small bowl. Set aside.
3. For the burger patties: Combine the chicken, scallions, soy sauce, sugar, 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.
4. 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.