Hoisin BBQ Chicken Burgers with Smoked Gouda and Asian Style Slaw
Hoisin BBQ Sauce:
2 tablespoons canola oil
3/4 cup chopped sweet onion
2 tablespoons grated fresh ginger
1 tablespoon minced fresh garlic
1 cup ketchup
1/3 cup hoisin sauce
2 tablespoons natural rice vinegar
Asian Style Slaw:
2 tablespoons mayonnaise
1 tablespoon natural rice vinegar
1 tablespoon soy sauce
1 tablespoon packed light brown sugar
1 teaspoon grated fresh ginger
1 teaspoon finely minced fresh garlic
1/2 teaspoon freshly ground black pepper
1 1/2 cups thinly sliced red cabbage
3/4 cup julienne red bell pepper
3/4 cup matchstick cut carrots
2 green onions, thinly sliced on the diagonal (white and light green parts)
2 pounds ground chicken (1 pound thigh meat and 1 pound breast meat)
2 tablespoons soy sauce
1 teaspoon freshly ground black pepper
canola oil to coat hands and brush on grill rack
6 bakery style sesame seed rolls, split
8 ounces thinly sliced smoked gouda cheese
Heat a gas grill to medium high heat.
To make the Hoisin BBQ Sauce, place oil in a large fire proof skillet and place on grill rack. Add onion to hot oil and cook until softened and starting to caramelize. Add ginger and garlic and cook for 1 minute. Stir in ketchup, hoisin sauce, and vinegar. Cook until heated through, stirring occasionally. Keep warm.
To make the slaw, whisk mayonnaise, vinegar, soy sauce, brown sugar, ginger, garlic, and pepper together in a medium mixing bowl. Add in cabbage, red bell pepper, carrots and green onion and toss to coat. Cover and keep cool until ready to assemble burgers.
To make the patties, combine chicken, soy sauce, pepper, and 1/4 cup BBQ sauce in a large mixing bowl and mix gently, but thoroughly. Lightly oil hands and shape mixture into 6 equal patties shaped to fit the rolls.
Brush the grill rack with oil. Place patties on the rack and cook 10-12 minutes or until done to preference, turning once. Place rolls on outer edges of grill rack to toast and warm during last 2 minutes of cooking patties. Place a portion of cheese on each patty to melt during last 2 minutes of cooking patties.
To serve, spread BBQ sauce on warm and toasted roll tops and bottoms. Top bottoms with a cheese covered patty, a portion of slaw, and roll tops. Serve.
Yield: 6 burgers