Recipe from the 2009 National Chicken Cooking Contest

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	Chinese Chicken Burgers with Rainbow Sesame Slaw Brigitte Nguyen Lexington, KY 2009 Grand Prize ($50,000)
	2 pounds ground chicken 2 tablespoons soy sauce 2 tablespoons sugar 1 tablespoon sesame oil 6 cloves garlic, minced 1 tablespoon minced lemongrass 1/3 cup sliced scallions 6 hamburger buns with sesame seeds 6 tablespoons butter, softened 1 tablespoon vegetable oil 6 tablespoons hoisin sauce sliced scallions Sriracha Lime Mayo: recipe follows Rainbow Sesame Slaw: recipe follows In large bowl, mix together ground chicken, soy sauce, sugar, sesame oil, garlic, lemongrass and scallions. Divide mixture into 6 patties and set aside. Place grill pan over medium heat. Spread softened butter on hamburger buns and place on grill pan until light brown. Wipe grill pan with paper towel and brush with vegetable oil. Place chicken patties on grill pan and cook over medium high heat, turning once, until internal temperature reaches 165° F, about 7 minutes per side. During last few minutes of cooking, baste each burger with 1 tablespoon of the hoisin sauce. To assemble, place 1 tablespoon Sriracha Lime Mayo on each bottom and top bun. Place chicken on bun bottoms and top each with 1/3 cup Rainbow Sesame Slaw. Serve with any remaining slaw and mayo on the side. Garnish with scallions. Makes 6 servings. Sriracha Lime Mayo: In small bowl, mix together 3/4 cup mayonnaise; zest and juice of 1 lime; and 2 tablespoons Sriracha Chile Sauce. Set aside. Rainbow Sesame Slaw: In medium size bowl, mix together 2/3 cup julienne peppers (red, orange, yellow or any combination); 2/3 cup julienned snow peas, strings removed; 2/3 cup julienned jicama; 1-1/2 tablespoons rice wine vinegar; 1 tablespoon sugar; 1 tablespoon soy sauce; 1 teaspoon Sriracha Chile Sauce; 1 teaspoon sesame oil; and 1 tablespoon toasted sesame seeds.