RECIPES: Recipe Details

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Chinese Bang Bang Chicken Burgers

My teenage daughter is a true lover of any type of Asian food. Recently she has decided that she prefers chicken and seafood to red meat. To try and please her new tastes at our weekend cookouts, I developed this new style of burger. She loves it (which is a real triumph for me) and I hope that you will too. The blend of flavors and aromas in this recipe is a real treat and a definite must if you are looking for something to dress the weekend cookout for company.


For the mayonnaise sauce:
2/3 cup mayonnaise
1 teaspoon rice vinegar
1 teaspoon Chinese mustard
1 tablespoon fresh gingerroot, finely minced
½ teaspoon freshly ground black pepper
For the burgers:
2 pounds ground chicken breast
2 teaspoons chipotle hot pepper sauce
1 teaspoon sesame oil
2 teaspoons garlic salt
¼ cup white Zinfandel
egetable oil for the grill and grill basket
For the topping:
4 ounces sliced button mushrooms
1 medium red bell pepper, seeds and membrane removed, cut into rings ¼” thick
4 green onions, tops only sliced into 1” slices
6 ounces baby spinach, rinsed and dried slightly
1 large heirloom or beefsteak tomato, sliced in to 6, 1/2” slices
6 whole wheat hamburger buns


In a small bowl, combine the mayonnaise, rice vinegar, mustard, gingerroot, and pepper. Stir well, cover and refrigerate. In a large bowl, combine the ground chicken, chipotle pepper sauce, sesame oil, garlic salt, and Zinfandel. Mix well but do not over work meat. Divide into six equal portions and form into patties. Place patties on to the preheated grill and cook approximately 8 minutes on each side or until the internal temperature reaches 165 degrees. Remove chicken patties from grill, cover loosely with foil; set aside. After burgers are cooked, brush grill basket liberally with vegetable oil. Spread mushrooms over the bottom of the pan to form an even layer. Top with the red pepper slices, green onions, baby spinach and tomatoes. Cover and cook for approximately 5 minutes or until spinach starts to wilt. While vegetables are cooking, place the buns, cut side down around the grill basket to heat slightly, approximately 1-2 minutes. Remove buns from the grill and spread the mayonnaise sauce mixture on each side. Place the chicken patties on the bottom half of the buns. Top each patty with and equal portion of the mushroom, pepper, spinach, onion and tomato topping. Place the top of the hamburger bun on top. Serve immediately.


Since this recipe was developed in a high altitude environment, cooks should check the temperature to assure doneness.