1/2 cup daikon radish, thinly sliced or julienned into matchstick size
1/3 cup chopped peanuts
Mayonnaise and siracha or chili garlic sauce, mixed to taste to make spicy sauce
jalapeno and cilantro for garnish
Instructions
Combine first nine ingredients. Form into 4 or 5
oblong patties on an oiled pan or parchment, brush top with oil, and set
aside to chill. I use Spice World squeeze bottle ginger and
garlic for Asian recipes, it makes prep so much
easier.
Mix sesame oil, sugar, and rice wine vinegar in a
shallow dish. Add one teaspoon of the mix to 1/3
cup of mayo, then stir in siracha or hot chili
garlic paste to make a spicy sauce according to
your taste. Then add raw carrots, daikon, and cucumber to the
remaining vinegar mix and stir to coat all pieces so the mix
is pickled. Cut thin slivers or slices of jalapeno
and tear off some cilantro leaves for garnish.
Cook the chicken patties on a hot griddle or on the
grill on a perforated grill pan, as they are quite
soft and sloppy. Cook to 175 degrees internal
temperature, 4 to 5 minutes of moderate heat (400 in
grill) on each side.
Serve on soft sanwich rolls with crusty outside.
I use Safeway fresh french bread (not baguette,
which is too hard), sliced in half lengthwise and
then cut into 6 inch segments, tearing out middle
soft bread and leaving center open to hold burger.
I open it crust side set above opening of toaster
for 2 to 3 minutes to crisp the bread crust.
Spread both insides with spicy mayo, pile high with
drained raw pickled veggies, sprinkle peanuts on
generously, put on burger patty, then garnish with
cilantro and jalapeno slices or slivers on top.
Serving
Suggestions
Substitute freely; red pepper or radish slices for daikon, white vinegar for rice vinegar, English cucumbers for Persian, etc.
Originally Submitted
9/12/2022
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