6 tablespoons hoisin sauce

Sliced scallions

Sriracha Lime Mayo (see below)

Rainbow Sesame Slaw (see below)

In large bowl, mix together chicken, soy sauce, sugar, sesame oil, garlic, lemongrass and scallions. Divide mixture into 6 patties and set aside. Place grill pan over medium heat. Spread softened butter on hamburger buns and place on grill pan until light brown. Wipe grill pan with paper towel and brush with vegetable oil. Place chicken patties on grill pan and cook over medium high heat, turning once, until internal temperature reaches 165 degrees, about 7 minutes per side.

During last few minutes of cooking, baste each burger with 1 tablespoon of the hoisin sauce. To assemble, place 1 tablespoon of Sriaracha Lime Mayo on each bottom and top bun. Place chicken on bun bottoms and top each with 1?3 cup Rainbow Sesame Slaw. Serve with any remaining slaw and mayo on the side. Garnish with scallions. Makes 6 servings.

Sriracha Lime Mayo

¾ cup mayonnaise

Zest and juice of 1 lime

2 tablespoons Sriracha Chile Sauce (found in Asian markets or Asian aisle of grocery store. If unavailable, use your favorite hot sauce)

In a small bowl, mix together ingredients and use with burgers.

Rainbow Sesame Slaw

2/3 cup julienned red, orange and green peppers

2/3 cup julienned snow peas, strings removed

2/3 cup julienned jicama

1½ tablespoons rice wine vinegar

1 tablespoon sugar

1 tablespoon soy sauce

1 teaspoon Sriaracha Chile Sauce

1 teaspoon sesame oil

1 tablespoon toasted sesame seeds

Mix ingredients together and top each burger with slaw.