Name: Korean Chicken Burgers with Pickle Slaw & Garlic Mayo
Ingredients: 1 tablespoon apple cider vinegar; 1 tablespoon honey; ¼ cup finely chopped dill pickles; 2 tablespoons pickle juice from the jar; 2 tablespoons chopped cilantro (or parsley); ¼ cup plain Greek yogurt; 2 tablespoons mayo; Salt and pepper, to taste; 1 package coleslaw mix (you can also make your own!); 2 teaspoons soy sauce; 2 teaspoons apple cider vinegar; 1 tablespoon Korean gochujang chili paste (you can sub with another chili paste or hot sauce, if needed); 1 tablespoon brown sugar; 2 teaspoons sesame oil; 2 garlic cloves, pressed or grated; 1 shallot, finely minced; 1 tablespoon grated fresh ginger; Salt and pepper, to taste; 1 lb ground chicken breast; Canola oil, for cooking; Burger buns, for serving; 1 cup mayo; 2 teaspoons Dijon mustard; 3 garlic cloves, grated or pressed; Salt and pepper, to taste

Ingredients

Scale

For the Slaw:

1 tablespoon apple cider vinegar
1 tablespoon honey
¼ cup finely chopped dill pickles
2 tablespoons pickle juice from the jar
2 tablespoons chopped cilantro (or parsley)
¼ cup plain Greek yogurt
2 tablespoons mayo
Salt and pepper, to taste
1 package coleslaw mix (you can also make your own!)

For the Burgers:

2 teaspoons soy sauce
2 teaspoons apple cider vinegar
1 tablespoon Korean gochujang chili paste (you can sub with another chili paste or hot sauce, if needed)
1 tablespoon brown sugar
2 teaspoons sesame oil
2 garlic cloves, pressed or grated
1 shallot, finely minced
1 tablespoon grated fresh ginger
Salt and pepper, to taste
1 lb ground chicken breast
Canola oil, for cooking
Burger buns, for serving

For the Mayo:

1 cup mayo
2 teaspoons Dijon mustard
3 garlic cloves, grated or pressed
Salt and pepper, to taste

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Instructions

For the Slaw:

In a large bowl, whisk together the vinegar, honey, pickles, pickle juice, cilantro, yogurt, and mayo. Season, to taste, with salt and pepper. You can also adjust the vinegar/pickle juice/honey quantities to your tastes – coleslaw is one of those things that should be made the way YOU like it.
Add in the coleslaw mix and toss until everything is evenly coated and mixed.
Cover and refrigerate for about 20-30 minutes.

For the Burgers:

In a large bowl, combine all the ingredients except the chicken. Taste and season as needed with salt and pepper.
Add in the chicken and mix to combine. Form the mixture into 4-6 patties and place on a plate. Cover the plate with plastic wrap and set the burgers in the fridge to chill for 10 minutes.
In the meantime, preheat your grill or grill pan to medium-high.
Remove the burgers from the fridge and drizzle them lightly with canola oil. Add them to the hot grill/pan and cook for 4-5 minutes per side (depending on how large you made the patties).
Remove from the grill/pan and tent with foil until you are ready to serve.

For the Mayo:

Whisk together the mayo, mustard, and grated garlic. Season, to taste, with salt and pepper.

To Serve:

Spread some of the mayo on each burger bun. Add a burger to each burger bun and top with the slaw. Serve immediately.