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Meg Brent
Chef
Ingredients & Directions
Directions
1 lb
Springer Mountain Farms 92% ground chicken
Seasoning Mix for patty
Minced Lemongrass, sweated, cooled
2 tablespoons
Garlic, minced,sweated, cooled
1 tablespoon
Ginger minced, sweated, cooled
2
Shallots, minced, sweated, cooled
1 tablespoon
Fish sauce
0.25 cup
Pineapple juice
1 teaspoon
Coriander
Salt/white pepper
1 teaspoon
Chinese five spice
2 tablespoons
Soy sauce
2 tablespoons
Sambal, adjust to your liking of spice
2 tablespoons
Rice wine vinegar
3 tablespoons
Scallion rough chop, set aside
3 tablespoons
Cilantro, rough chop, set aside
3 tablespoons
Piquillo pepper, rough chop, set aside for the Spicy mayo
1 cup
Dukes Mayo
0.3 cup
Sambal
2 tablespoons
Soy sauce
Splash of fish sauce
1 tablespoon
Honey
3 tablespoons
Rice wine Vinegar
Instructions
1. Blend marinade Ingredients to a smooth paste. Mix with ground chicken, cilantro, scallion, and piquillo pepper.
2. Chill for meat 1 hr before forming patties.
3. meanwhile, whisk together spicy mayo ingredients in a bowl. Set aside.
4. In another bowl, toss slaw ingredients with salt/pepper, olive oil, and lime juice.
5. Form patties
6. Sear each side in a hot oiled sautee pan, add a Tab of butter on top of each patty before finishing in the oven at
400 degrees F until the internal tempature reaches 165 degrees F.
7. Assemble with Chef Meg's special mayo and slaw on your favorite bun and serve.
Slaw topping
1/4 cup
Carrots, fine julienned
1/4 cup
Cucumber, fine julienned
1/4 cup
Cilantro, leaves
1/4 cup
Cabbage, fine julienned
1/4 cup
Radish, fine julienned
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Prep
Cook
00:00 Total Time
Ingredients
Directions
1 lb
Springer Mountain Farms 92% ground chicken
Seasoning Mix for patty
Minced Lemongrass, sweated, cooled
2 tablespoons
Garlic, minced,sweated, cooled
1 tablespoon
Ginger minced, sweated, cooled
2
Shallots, minced, sweated, cooled
1 tablespoon
Fish sauce
0.25 cup
Pineapple juice
1 teaspoon
Coriander
Salt/white pepper
1 teaspoon
Chinese five spice
2 tablespoons
Soy sauce
2 tablespoons
Sambal, adjust to your liking of spice
2 tablespoons
Rice wine vinegar
3 tablespoons
Scallion rough chop, set aside
3 tablespoons
Cilantro, rough chop, set aside
3 tablespoons
Piquillo pepper, rough chop, set aside for the Spicy mayo
1 cup
Dukes Mayo
0.3 cup
Sambal
2 tablespoons
Soy sauce
Splash of fish sauce
1 tablespoon
Honey
3 tablespoons
Rice wine Vinegar
Instructions
1. Blend marinade Ingredients to a smooth paste. Mix with ground chicken, cilantro, scallion, and piquillo pepper. 2. Chill for meat 1 hr before forming patties. 3. meanwhile, whisk together spicy mayo ingredients in a bowl. Set aside. 4. In another bowl, toss slaw ingredients with salt/pepper, olive oil, and lime juice. 5. Form patties 6. Sear each side in a hot oiled sautee pan, add a Tab of butter on top of each patty before finishing in the oven at 400 degrees F until the internal tempature reaches 165 degrees F. 7. Assemble with Chef Meg's special mayo and slaw on your favorite bun and serve.
Slaw topping
1/4 cup
Carrots, fine julienned
1/4 cup
Cucumber, fine julienned
1/4 cup
Cilantro, leaves
1/4 cup
Cabbage, fine julienned
1/4 cup
Radish, fine julienned
