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This week's Resolution Recipe: Chinese Chicken Burgers and Rainbow Slaw

Burgers:
1 lb ground chicken (I used turkey)
1 Tbsp soy sauce
1 Tbsp sugar (I used maybe 1 tsp)
1 Tbsp sesame oil
6 cloves garlic, minced
1 Tbsp minced lemongrass
1/4 cup sliced scallions
1 Tbsp vegetable oil
3 Tbsp hoisin sauce
sliced scallions

Mayo:
1/3 cup mayonnaise
zest & juice of 1/2 lime
1 Tbsp chile paste

Slaw:
1/3 cup bellpeppers of various colors, julienned
1/3 cup snow peas, julienned
1/3 cup jicama, julienned (I omitted this)
3/4 Tbsp rice wine vinegar
1 1/2 tsp sugar (I used maybe 1/2 tsp)
1 1/2 tsp soy sauce
1/2 tsp chile paste
1/2 tsp sesame oil
1 1/2 tsp toasted sesame seeds

Mix together all burger ingredients but the last three. Divide into four to six patties and set aside. Mix together the mayo ingredients and also set aside. Mix together the slaw and, you guessed it, set it aside.

Brush a grill pan with the oil and grill the burgers over medium high heat and grill for about 7 minutes per side, until the internal temperature is 165 degrees. During the last few minutes of cooking baste each burger with hoisin sauce. To assemble, brush hamburger buns with the lime mayo. Place the burgers on the buns and top each with slaw. Serve with any remaining slaw and mayo on the side, garnishing the burgers with the sliced scallions.

What worked: Despite the lengthy description this was pretty easy to make (even if it used three bowls). It tasted much better than your average turkey burger and the rainbow slaw added a nice crunch and color explosion.

What didn't: We omitted the buns and they would have soaked up the mayo and slaw juices better.

Will I make it again? I have four more burgers in the freezer to eat up first, but probably.