Japanese-Inspired Smashed Chicken Burgers
Prep Time
Cooking Mode
The best way to rock burger night is to add a few inspired extras. Prepared smashed chicken patties meet a homemade rice patty and saucy ‘slaw in these chicken smash burgers.
1 cup short-grain sushi rice
⅓ cup finely sliced green onion
1 tbsp sesame oil
2 tbsp black sesame seeds, divided
¼ tsp salt, divided
⅓ cup mayonnaise or Kewpie Mayonnaise
1 ½ tbsp sambal oelek
1 tsp rice vinegar
2 cups Compliments Coleslaw
1 tbsp canola oil
1 box Compliments Smashed Chicken Burgers
1 pkg Compliments Brioche Burger Buns
1 cup short-grain sushi rice
⅓ cup finely sliced green onion
1 tbsp sesame oil
2 tbsp black sesame seeds, divided
¼ tsp salt, divided
⅓ cup mayonnaise or Kewpie Mayonnaise
1 ½ tbsp sambal oelek
1 tsp rice vinegar
2 cups Compliments Coleslaw
1 tbsp canola oil
1 box Compliments Smashed Chicken Burgers
1 pkg Compliments Brioche Burger Buns
Directions
1Rinse rice under cold water until the water runs clear. Drain well. Combine drained rice and 1 1/3 cups (320 mL) of water in a pot. Bring to a boil, cover and reduce heat to low, simmering 12 to 15 min., until water has been absorbed. Remove from heat and let sit, covered, 10 min. Fluff rice with a fork and let cool slightly.
2Combine cooked rice with green onion, sesame oil, 1 tbsp (8 g) black sesame seeds and ⅛ tsp salt, mix gently. Divide rice mixture into 4 equal portions, pressing and squeezing each into firm balls. Set each ball between two pieces of parchment paper, pressing firmly to flatten into 4-in. x ½-in. (10 cm x 1 cm) patties. Cover and set aside until ready to use.
3Preheat grill to medium-high heat (400°F / 205°C). In a medium bowl, mix mayonnaise, sambal oelek, rice vinegar, remaining 1 tbsp (8 g) black sesame seeds and remaining salt, until smooth. Add coleslaw mix and stir to coat evenly. Cover and refrigerate 10 to 15 min. before serving.
4Brush both sides of the rice patties with the canola oil and gently set them on the grill, cooking for 3 to 4 min. per side, until lightly charred and crisp. Meanwhile, grill the chicken burger patties according to package directions and lightly toast the buns.
5Build the burgers; place 2 cooked chicken burger patties on the bottom of each toasted bun. Set a grilled rice patty on the burgers, top with approx. 1/2 cup (80 mL) of the spicy slaw and then cap the burgers with the toasted bun. Transfer to plates or a platter and serve.
Tips
1
The rice patties can be made and shaped the day before, then covered and refrigerated until you’re ready to grill.
Disclaimer
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Personal Note
Personal Note