Bang Bang Blended Chicken Burger

Recipe View Prepare the Slaw: In a small bowl, whisk together 3/4 cup rice vinegar, water, sugar, and sesame seeds until the sugar dissolves. Add carrot, cucumber, and red onion, separating onion layers; toss to coat. Chill until ready to use, stirring occasionally to keep vegetables submerged in the brine. (Prep time: 15 minutes)

Recipe View Make the Bang Bang Sauce: Whisk together mayonnaise, Thai sweet chili sauce, Sriracha, 1 teaspoon rice vinegar, and 1/4 teaspoon salt in a small bowl. Chill until ready to use. (Prep time: 5 minutes)

Recipe View Roast the Mushrooms: Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil. Toss mushrooms with 1 tablespoon of peanut oil and spread in a single layer on the baking sheet. Roast for 15 minutes, stirring halfway through. Remove from oven and let cool. (Cook time: 15 minutes, Cool time: 10 minutes)

Recipe View Prepare the Chicken Patties: Transfer the roasted mushrooms to a food processor and pulse 5-6 times, scraping down the sides, until finely minced (or mince with a knife). In a bowl, combine minced mushrooms, ground chicken, and 1 1/4 teaspoons salt; mix thoroughly but avoid overmixing. Form into 4 patties, about the size of the brioche buns. Place on parchment paper or plastic wrap to prevent sticking. Refrigerate for at least 30 minutes to firm up. (Prep time: 20 minutes, Chill time: 30 minutes)

Recipe View Char the Peppers and Scallions: When ready to cook the burgers, set an oven rack about 6 inches from the heat source and preheat the broiler. Place jalapeño halves, cut side down, and scallions on a baking sheet. Drizzle with 1 teaspoon of peanut oil. Broil until charred, turning halfway through, about 10 minutes. Set aside. (Cook time: 10 minutes)

Recipe View Toast the Buns: Meanwhile, preheat a large cast-iron skillet over medium-high heat. Brush skillet with 1 teaspoon of peanut oil and toast brioche buns, cut side down, until lightly browned, 2-4 minutes. Set aside. (Cook time: 2-4 minutes)

Recipe View Bread the Patties: Lightly whisk eggs and water in a shallow dish. Place panko bread crumbs in a second dish. Gently dip burger patties into the egg mixture, letting excess drip off. Press lightly into bread crumbs to coat both sides. (Prep time: 10 minutes)

Recipe View Cook the Burgers: Heat remaining peanut oil in the cast-iron skillet over medium heat. Fry burgers until the internal temperature reaches 165°F (74°C), about 3 minutes per side. Place patties on a plate lined with paper towels. (Cook time: 6 minutes)

Recipe View Assemble the Burgers: Spread a light layer of Bang Bang sauce on the bottom buns. Add 2 charred jalapeño halves per bun. Top with a chicken patty, slaw, and charred scallions. Garnish with cilantro and drizzle with more sauce. Serve immediately. (Assembly time: 5 minutes)