Best 5 Bill Grangers Lemongrass And Lime Chicken Burgers W Spicy Slaw Recipes

CHICKEN BURGERS WITH LEMONGRASS AND LIME

Steps:

• Combine the ground chicken, onion, breadcrumbs, garlic, lemongrass, cilantro, lime zest, fish sauce and sugar into a large bowl. Incorporate the ingredients well with your hands. Divide and shape the mixture into 6 patties, and then cover and refrigerate them for 30 minutes.
• Light a barbeque or preheat a chargrill pan that has been brushed with a little flavored, light oil, such as grape seed or canola.
• Grill the patties for 4 minutes on each side or until they are fully cooked through. To serve, layer the burgers on the soft rolls with lettuce, mint, cilantro leaves and chili sauce. These burgers are great with the Spicy Slaw.
• Mix together the vinegar, sugar, lime juice, fish sauce, chiles and salt. Stir together until the sugar is dissolved.
• Mix together the sugar and rice vinegar, add the carrot and let marinate for 20 minutes. Drain the carrot and add to the cabbage with the celery, onion, mint and cilantro in a large bowl. Add the dressing and toss together. Serve with the burgers.

ASIAN CHICKEN BURGER WITH SPICY LEMONGRASS MAYO AND PICKLED ASIAN SLAW

Steps:

• For the spicy lemongrass mayo: Mix together the mayonnaise, chili sauce, lime zest and juice and lemongrass in a small bowl. Season with salt and pepper and set aside. For the Asian chicken burger: Combine the chicken, hoisin, sesame oil, soy sauce, garlic and scallions in a large bowl. Mix together and form into 4 equal patties about 1/2-inch thick and 4 inches wide. This patty will be a bit wetter than your average patty because of the sauces and flavor in there. Sprinkle each side of the patties generously with salt and pepper. Create a small well in the center of each patty, using your thumb. Cook your patties on the griddle over medium heat until golden brown on each side and 160 degrees F, 4 to 5 minutes per side. Because of the sugar content in these patties, they can burn easily so watch your heat. Let rest 5 minutes. Place your buns on the griddle and toast them. For assembling: Place some of the spicy lemongrass mayo on each side of the buns. Add the chicken patties and top with the Pickled Asian Slaw. Finish with the top bun and serve with additional slaw and mayo on the side.
• Add the rice wine vinegar to a mixing bowl and whisk in the sesame oil and garlic. Season with salt and pepper. Add the ginger, cabbage and peppers and toss to coat with the dressing. Adjust the seasoning and let sit 20 minutes to let the flavors meld together before serving. Yield: 2 cups.

BILL GRANGER'S LEMONGRASS AND LIME CHICKEN BURGERS W/ SPICY SLAW

Steps:

• Put the ground chicken, onion, breadcrumbs, garlic, lemon grass, coriander, lime zest, fish sauce and sugar in a large bowl and mix together well with your hands.
• Shape into six patties, then cover and refrigerate for 30 minutes.
• For the slaw: mix together the sugar and rice vinegar, then add the carrot and leave to marinate for 20 minutes.
• For the dressing: mix together all the ingredients, stirring until the sugar has dissolved.
• Heat a barbecue or grill pan and brush with a little oil. Cook the patties for 4 minutes each side or until cooked through.
• While the patties are cooking, put the white and red cabbage in a large mixing bowl.
• Drain the carrot and add to the cabbage with the celery, onion, mint and coriander.
• Add the dressing to the salad and toss together.
• Serve the patties on soft rolls with lettuce, mint and coriander leaves and chilli sauce together with a helping of slaw.

SPICY CHICKEN BURGER RECIPE BY TASTY

Steps:

• Make the Frank's® Red Hot lime crema: In a small bowl, whisk together the sour cream, Frank's® Red Hot Sauce, lime juice and zest, and salt. Set aside. Crema can be made up to a week in advance, stored in an airtight container in the refrigerator
• In a large bowl, combine the ground chicken, fresno chiles, Frank's RedHot® Sauce, salt, garlic powder, and onion powder and mix gently with your hands until just combined. Divide the mixture into 4 even portions, then shape into 4-inch (10 cm) patties using wet hands to make it easier to shape.
• Heat a 12-inch (30 cm) cast iron skillet over medium heat. When the skillet is hot, add the canola oil. When the oil starts to shimmer, add the chicken patties and cook until the bottom is golden brown and the bottom ⅓ of the patty looks cooked with a white hue, about 5 minutes. Flip the patties and add a slice of pepper Jack cheese. Reduce heat to low and continue to cook until the internal temperature of the center of the patties reaches 165°F (75°C), about 5 more minutes .
• Assemble the burgers: Spread Frank's® Red Hot lime crema on both sides of each bun. Place a lettuce on each bottom bun, then top with the patties, avocado, and pickled fresnos. Top with the top bun and serve immediately.
• Enjoy!

STEWED SPICY CHICKEN WITH LEMONGRASS AND LIME

Steps:

• Place the oil in a large, deep skillet and turn the heat to medium. Add the shallot, garlic, ginger and chilies and cook, stirring frequently, until the vegetables are tender and the mixture pasty. Add the turmeric, cilantro and sugar and cook, stirring, for another minute. Trim the lemongrass stalks of their toughest outer layers, then bruise them with the back of a knife; cut them into sections and add them to the mixture along with 1 cup water.
• Add the chicken and turn it once or twice in the sauce, then nestle it in the sauce; season with a little salt and pepper. Turn the heat to low and cover the skillet. Cook, turning once or twice, until the chicken is cooked through, 20 to 30 minutes.
• Uncover the skillet and raise the heat to medium-high; turn the chicken skin-side down. Let most (but not all) of the liquid evaporate and brown the chicken just a little on the bottom. Stir in the lime leaves and nam pla; taste and adjust seasoning as necessary, then garnish and serve with white rice.