Ingredients
Scale
- 3 tbsp Bachan’s Sweet & Spicy
- 1 pound lean Ground Chicken
- 3 Brioche buns
- 3 tbsp spicy mayo
- ¾ cup Panko Bread Crumbs
- ¼ cup white and black sesame seeds
- ½ cup Avocado Oil
- 3 tbsp Korean BBQ rub
Coleslaw
- ½ bag tri color coleslaw
- 2 jalapeños, thinly sliced
- ¼ cup green onions, thinly sliced
- ½ cup cilantro, chopped
- 2 tbsp rice vinegar
- 3 tbsp Bachan’s Sweet & Spicy
Instructions
- In a large bowl, combine all of the ingredients for the coleslaw. Mix thoroughly until everything is fully combined. Refrigerate until you’re ready to serve, this will give the coleslaw time to soften.
- Place the ground chicken in a separate bowl, then add in the BBQ seasoning and Bachan’s Sweet and Spicy Japanese Barbecue Sauce.
- Mix the ground chicken thoroughly then form three ⅓ pound burger patties.
- On a small sheet tray or plate, mix together the bread crumbs and sesame seeds. Place the chicken burger down so it gets coated in the mixture then flip it over and do the same on the other side. Note: ensure the patty is fully coated for the perfect crunchy bite.
- Add the avocado oil to a preheated large skillet over medium high heat. Carefully place the patties in the hot oil flipping them every 2-3 minutes.
- Once the outside is golden brown and the chicken reaches an internal temperature of 165F, remove them from the pan. Place them on a wire rack to allow any excess oil to drip off.
- Spread some mayo on the inside of each bun, then cook it on a clean skillet until golden brown.
- Assemble the burger with the chicken patty, enough coleslaw to cover the patty and sriracha mayo on the inside of the top bun.
- Serve warm and enjoy!
- Prep Time: 15 Minutes
- Cook Time: 10 Minutes
- Category: Main dish
- Method: Pan frying
- Cuisine: Asian
