The Szechuan Chili Chicken Burger is a fiery fusion of bold flavors inspired by the famed Sichuan cuisine, known for its piquant and savory taste profiles. Taking the classic comfort of a chicken burger and elevating it with the numbing, spicy sensations of a Szechuan chili sauce, this dish offers a memorable twist that'll excite any adventurous palate.
2tablespoonsvegetable oilpreferably peanut or sesame
3tablespoonsSzechuan peppercornswhole
6tablespoonschili bean pastesuch as Doubanjiang
4clovesgarlicminced
1thumb-sized piecegingergrated
3tablespoonssoy saucelight
2tablespoonsrice vinegarunseasoned
1tablespoonsugar
Burger Assembly
4piecesburger bunspreferably brioche
1cupcabbagethinly sliced
4slicescheddar cheesesharp
1cupcucumberthinly sliced
Instructions
In a skillet, heat the oil over medium-high heat and toast the Szechuan peppercorns until fragrant, about 1-2 minutes. Remove and crush them finely.
Add chicken thighs to the skillet and cook until golden brown and internal temperature reaches 75°C (165°F), about 8 minutes per side. Set aside to rest.
In the same skillet, add garlic and ginger, sauté until aromatic. Stir in chili bean paste, soy sauce, rice vinegar, sugar, and crushed peppercorns, cooking for 2-3 minutes until thickened.
Shred the rested chicken and mix thoroughly with the prepared Szechuan sauce.
Lightly toast burger buns in the skillet until golden. Assemble each burger starting with cabbage, saucy chicken, cheddar slices, and cucumber.
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Notes
To enhance the caramelization of onions if added, sprinkle with a pinch of sugar while cooking. For a vegetarian twist, replace chicken with grilled tofu slices.