Ingredients

Pickled Vegetable Slaw:
3/4 cup rice vinegar
2 Tbs water
2 tsp white sugar
2 tsp sesame seeds
1 small carrot, cut into matchsticks
1/4 large English cucumber, cut into matchsticks
1/4 small red onion, cut into 1/8-inch thick wedges

Bang Bang Sauce:

1/2 cup mayonnaise
1/4 cup Thai sweet chili sauce
2 tsp siracha, or more to taste
1 tsp rice vinegar
1/8 tsp salt

Burgers:

1 (8 oz) pkg cremini mushrooms, halved or quartered
6 Tbs peanut oil, divide
1 lb ground chicken, white and dark meat
1 1/4 tsp salt
4 jalapeño peppers, halved and seeded
8 green onions, ends trimmed and onions cut in half crosswise
4 brioche buns, split
2 large eggs
2 Tbs water
1 1/2 cups panko breadcrumbs
2 Tbs minced cilantro

Directions

Step 1
Whisk together 3/4 cup rice vinegar, water, sugar, and sesame seeds in a small bowl until sugar is dissolved. Add carrot, cucumber, and red onion, separating onion layers; toss to coat. Chill until ready to use, stirring occasionally to keep vegetables submerged in the brine.

Step 2
Whisk together mayonnaise, Thai sweet chile sauce, Siracha, 1 tsp rice vinegar, and 1/4 tsp salt in small bowl. Chill Bang Bang Sauce until ready to use.

Step 3
Preheat the oven to 400 degrees. Line a rimmed baking sheet with aluminum foil.

Step 4
Toss mushrooms with 1 tablespoon oil. Spread mushrooms out in a single layer on the prepared baking sheet. Roast mushrooms in the preheated oven for 15 minutes, stirring halfway through. Remove from oven and allow to cool.

Step 5
Transfer cooked mushrooms to a food processor, pulsing 5 or 6 times and scraping down the sides of the bowl, until finely minced (or mince with a knife). Combine mushrooms, ground chicken, and 1 1/4 teaspoons salt in a bowl; mix thoroughly, without overmixing. Form into 4 patties, about the circumference of the brioche buns, and place on squares of parchment paper or plastic wrap to prevent sticking. You can oil your hands to handle meat if mixture is sticky. Refrigerate for at least 30 minutes for patties to firm up.

Step 6
When ready to cook the burgers, set an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Place jalapeño halves, cut side down, and green onions on a baking sheet. Drizzle with 1 teaspoon oil.

Step 7
Broil vegetables until charred, turning halfway through, about 10 minutes. Set aside.

Step 8
Meanwhile, preheat a large cast iron skillet over medium-high heat. Brush skillet with 1 teaspoon oil and toast brioche buns, cut side down, until lightly browned, 2 to 4 minutes; set aside.

Step 9
Lightly whisk eggs and water in a shallow dish. Add panko breadcrumbs to a second dish. Gently dip burger patties into egg mixture, letting excess drip off. Press lightly into breadcrumbs to coat both sides.

Step 10
Heat remaining oil in a cast iron skillet over medium heat. Fry burgers until internal temperature reaches 165 degrees, about 3 minutes per side. Place patties on a plate lined with paper towels.

Step 11
Spread a light layer of Bang Bang sauce on bottom buns. Add 2 charred jalapeño halves per bun. Add chicken patty and top with slaw and charred scallions. Top with cilantro and drizzle with more sauce.

Cook’s Notes:

For a beef burger, mix 1 pound 80/20 ground chuck with mushrooms and salt; omit breading step.