Asian Chicken Smashburgers

Directions

1. In a bowl, mix all the ingredients for the spicy mayo, adjusting the amount of Sriracha to your preferred heat level. Refrigerate to chill.

2. Combine the ground chicken (both breast and leg meat) with the listed burger ingredients (except the frying oil). Form the mixture into 2 oz slider-sized balls and place them on a tray. Chill in the refrigerator for 20 minutes.

3. In a large mixing bowl, combine the slaw ingredients by thinly slicing the cabbage and adding chopped cilantro. Set aside.

4. Heat enough oil (about 2-3 cups) in a sturdy frying pan on one side of the Blackstone griddle to 375°F. In another bowl, mix the egg and water, then add the flour and corn starch. Incorporate a few ice cubes to keep the batter cold. Dip the green beans in the batter to coat, then fry them in batches until golden brown. Avoid overcrowding the pan to prevent sticking. Drain the fried green beans on paper towels.

5. As you fry the green beans, start cooking the burgers on the opposite side of the griddle over medium to medium-low heat. Drizzle about ½ tbsp of oil on the griddle before placing the burger patties. Use a spatula or burger press, along with a piece of parchment paper, to gently flatten the patties. Cook for 3-4 minutes per side, adding more oil if necessary. Remove when cooked through.

6. Assemble the burgers on the Hawaiian slider buns, topping them with slaw and the prepared spicy mayo. Serve alongside the tempura fried French green beans, offering extra spicy mayo for dipping. Enjoy your Asian Chicken Smashburgers!