RECIPES: Recipe Details

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VIETNAMESE CARAMEL ANISE CHICKEN BURGERS WITH AVOCADO PATE AND DAIKON CARROT SLAW

Ingredients 

Ingredients for Burger:
1/4 cup frozen minced lemon grass, thawed (Sa Bam, available in Asian stores)
2 Tablespoon TABASCO CHIPOTLE SAUCE
2 tablespoon pure caramel syrup (Torani’s)
2 tablespoon SUTTER HOME WHITE ZINFANDEL
2 tablespoon oyster sauce
1 tablespoon fish sauce
1 tablespoon grated garlic
1/4 teaspoon ground star anise powder (available in Asian stores)
1 oz pkg glass noodles (cellophane), soaked in boiling water 15 minutes, drained, cut into 1 1/2 inch pieces
Grated zest from 3 medium limes (use juice for spread)
1/4 cup finely chopped cilantro
1/4 cup finely chopped Thai purple basil leaves
2 lbs fresh ground chicken

For Caramel Glaze:
1/2 cup pure caramel syrup (Torani’s)
2 teaspoon TABASCO CHIPOTLE
2 teaspoon fish sauce
2 teaspoon lime juice
1/4 teaspoon star anise powder (available in Asian stores)

For Avocado Pate Spread, mix following:
1 cup mashed HASS AVOCADO
6 tablespoon liver pate from a can (e.g. Flower‘s)
2 tablespoon lime juice
1/2 teaspoon TABASCO CHIPOTLE

For Daikon Carrot Slaw mix following:
1 1/4 cup julienne peeled daikon
1 1/4 cup shredded carrots
1 cup chopped cilantro
1/4 cup white vinegar
1/4 cup caramel syrup (Torani’s)
1/2 teaspoon TABASCO CHIPOTLE
1/2 teaspoon salt

Other ingredients:
COLAVITA EXTRA VIRGIN OLIVE OIL for brushing grill and rolls
6 onion or other specialty Kaiser rolls
6 small curly lettuce leaves

Instructions 

In a small saucepan heat 2 tablespoon caramel. Simmer until reduced to 1 tablespoon. Place caramel in bowl. Add all other ingredients for burger to caramel in the order given, adding chicken last. Avoid compacting. Divide chicken into 6 portions and make patties the size of the rolls. Chill.
In previous saucepan place all ingredients for caramel glaze. Bring to a simmer until sauce thickens slightly. Set aside. Adjust seasoning to taste.
Mix all ingredients for Avocado Pate spread, chill.
Mix all ingredients for Daikon Carrot slaw. Adjust seasoning to taste, chill.
Brush grill with oil. Heat grill until hot. Lower heat, place patties on grill, brush top with some olive oil, and grill for 4 – 6 minutes. Flip and grill other side, covered, another 4 minutes or until chicken is done. Brush with caramel glaze on both sides while grilling.
Heat rolls on periphery of grill. Brush cut sides of rolls with pate avocado spread. Place a lettuce leaf on each roll. Place burger on top and some slaw. Cover with top roll and serve right away.

Yields: 6 servings

Comments 

The inspiration for this burger comes from the Vietnamese caramel chicken dishes. It took me a while to find "pure" caramel syrup without the addition of milk, but making caramel myself is too time consuming. I mixed in cellophane noodles to make the burgers juicy, which is particularly important for less fat meat.