Red Lantern Lemongrass-Glazed Chicken Burgers

Serves 6
Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


2/3 cup mayonnaise
2 tablespoons chopped fresh Thai basil
2 green onions, chopped finely
1 tablespoon Sriracha or other Asian hot chile sauce
1 teaspoon fresh lime juice

1 1/4 pounds boneless, skinless chicken breasts, chopped
1 pound boneless, skinless chicken thighs, chopped
1/3 cup finely chopped green onions
1/4 cup panko (Japanese breadcrumbs)
2 lemongrass stalks, bottom 3 inches only, minced
2 tablespoons low-sodium soy sauce
2 teaspoons grated fresh ginger
3 cloves garlic, crushed
3/4 teaspoon dried red pepper flakes
3/4 teaspoon salt

2 lemongrass stalks, bottom 3 inches only, minced
2 tablespoons low-sodium soy sauce
2 tablespoons fish sauce (Thai nahm plah or Vietnamese nuoc man)
1 tablespoon rice vinegar
1 tablespoon superfine sugar

Vegetable oil, for brushing on the grill rack
6 large or 12 small shiitake mushrooms, stems discarded
1 tablespoon Asian sesame oil
6 sesame seed hamburger buns, split
6 tablespoons butter, softened
2 cups baby arugula
1/2 English cucumber, peeled and sliced thinly
1 1/2 cups julienned red bell pepper



Heat a gas grill to medium-high.

To make the mayo, combine all of the ingredients in a small bowl and mix well. Cover and refrigerate until assembling the burgers.

To make the patties, place the chicken breasts and thighs in a food processor and pulse until roughly chopped. Add the remaining ingredients and pulse for an additional 3 seconds or until combined. Transfer to a large bowl. Handling the meat as little as possible to avoid compacting it, shape into 6 equal patties to fit the buns.

To make the glaze, combine all of the ingredients in a small fireproof saucepan or skillet. Cook on the grill over medium-high heat, stirring occasionally, until slightly reduced. Set aside.

Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once and basting with the glaze, until done, about 5 to 6 minutes on each side. Brush the mushrooms with the sesame oil and grill alongside the patties, turning frequently, until tender, about 8 minutes. During the last few minutes of cooking, spread the cut sides of the buns with the butter and place the buns, cut sides down, on the rack to toast.

To assemble the burgers, spread a heaping tablespoon of the mayo on the cut side of each bun bottom. Cut large mushrooms into 4 wedges or small mushrooms in half. Place a portion of the arugula, some cucumber slices and 4 mushroom pieces on the bun bottoms. Top with a patty, a portion of the red peppers, and a bun top. Serve immediately.