Are you tired of the same old weeknight meals that lack excitement and flavor? It's time to break free from the monotony and introduce a spicy twist to your dinner routine with these Spicy Cashew Chile Chicken Burgers. If you're thinking to yourself, "Ugh. Chicken burgers? Boring!!," fear not because these are NOT your average flavorless chicken burgers. Not even close.
What sets these burgers apart from the rest is the addition of a fun little spice blend called Cashew Chile Crunch, a mouthwatering combination of garlic, shallot, cashews, ginger, Sichuan pepper, arbol chile, California chile, Guajillo chile, New Mexico chile, Pasilla chile, mixed wild mushrooms, cumin, black pepper, star anise, cardamom, and kosher salt. The garlic, shallot, and ginger provide a warm, earthy base, while the cashews add a nutty richness and exciting crunchy element. The Sichuan peppercorns add a unique, numbing heat, while the arbol, California, Guajillo, New Mexico, and Pasilla chiles provide a range of heat levels and smoky flavors. The mixed wild mushrooms add a depth of umami, while the cumin, black pepper, star anise, and cardamom add a touch of sweetness and spice. Topped with a crunchy, tangy slaw, these burgers are basically flavor bombs ready to explode.
Now that I've got your taste buds tingling, let's get cooking, shall we?
Spicy Cashew Chile Chicken Burgers
Makes 4 burgers
2 tablespoons Cashew Chile Crunch
2 tablespoons unseasoned rice vinegar
2 tablespoons olive oil
1/2 tablespoon granulated sugar
3-4 garlic cloves, finely minced
1 medium Persian cucumber, thinly sliced
1 cup shredded purple cabbage
1/2 cup mung bean sprouts
2-3 radishes, trimmed and thinly sliced
1 scallion, thinly sliced
1 pound ground chicken
4 brioche burger buns
Mayonnaise, for serving
In a large mixing bowl, whisk together the Cashew Chile Crunch, rice vinegar, olive oil, sugar, and minced garlic. Transfer half of mixture to a second mixing bowl. Add the sliced cucumber, shredded cabbage, bean sprouts, sliced radishes, and sliced scallions to one of the bowls and toss to coat. Set slaw aside. In the remaining bowl of Cashew Chile Crunch mixture, add the ground chicken and, using gloved hands, gently mix until all of the sauce is absorbed and distributed throughout the ground chicken. Form the chicken into four large balls and set aside.
Heat a large cast iron skillet or griddle over medium heat. Lightly toast the cut side of the burger buns and then transfer buns to a cutting board. Spray the chicken balls/patties lightly with cooking spray and transfer to hot cast iron, using a spatula to lightly smash the patties so that they are slightly larger in diameter than your burger buns. Cook patties about 4-5 minutes each side until the internal temperature reaches 165 degrees.
While the patties are cooking, spread the tops and bottoms of each set of buns with mayonnaise. When patties are cooked through, place them atop the bottom buns and then top with slaw. Serve immediately with plenty of napkins.