Sriracha: Sriracha, popular in Thai and Vietnamese cuisines, is a unique, super spicy sauce made from chili peppers, garlic, vinegar, sugar, and salt. Just a little bit of this potent stuff goes a long way!
Test for seasoning in burgers by cooking and tasting just a tiny piece of the mixture. Adjust with salt and pepper as needed. Be sure to read through the entire recipe before you begin cooking. Trust us– you’ll be glad you did! Visit youtube.com/theplated for helpful how to videos!
Wine Pairing: Montelliana ‘Frizzante’ Prosecco
- 3⁄4 cup basmati rice 1 clove garlic
- 1 shallot
- 1⁄2 inch ginger
- 1⁄4 bunch cilantro, divided
- 1 lime, divided
- 4 leaves butter lettuce
- 12 ounces ground chicken
- 1 tablespoon fish sauce
- 1⁄2 tablespoon honey mustard 1 tablespoon Sriracha
- 4 packets mayonnaise
1. Cook Rice
In a small pot, bring rice, 11⁄4 cups water, and a pinch salt to a boil over high heat. Stir once, cover, reduce heat to low, and cook for 12 minutes. Remove pot from heat and allow to stand, still covered, for 10 minutes. Uncover, fluff with a fork, and set aside.
2. Prepare Ingredients
Mince garlic. Peel shallot and mince half, discarding remainder. Trim and discard skin of ginger and mince. Rinse cilantro and roughly chop leaves, discarding stems. Zest lime, then halve lime. Rinse lettuce. Rinse chicken and pat dry with paper towel.
3. Make Burgers
In a large bowl, combine garlic, shallot, ginger, half of cilantro, juice and zest of 1⁄2 lime, fish sauce, honey mustard, and ground chicken. Season with salt and pepper. Mix until combined, then form into 2 equal patties.
4. Cook Burgers
Heat 1 tablespoon vegetable oil in a large pan over medium heat. When oil is shimmering, add patties and cook until browned and cooked through, 5-6 minutes per side. Transfer to a plate to rest for 5 minutes.
5. Make Sriracha Mayo
Meanwhile, in a small bowl, combine Sriracha and mayonnaise. Set aside.
6. Plate Burgers
Add remaining cilantro, and juice and zest of remaining 1⁄2 lime to rice. Stir to combine. Taste and add salt and pepper as needed. Place each burger on 2 stacked lettuce leaves and top with Sriracha mayo. Serve rice alongside.
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