1. In large bowl, mix together ground chicken, soy sauce, sugar, sesame oil, garlic, lemongrass and 1/3 cup sliced scallions. Divide mixture into 6 patties and set aside.
2. Place grill pan over medium heat. Spread softened butter on hamburger buns and place on grill pan until light brown.
3. 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°F. about 7 minutes per side. During last few minutes of cooking, baste each burger with 1 tablespoon of the hoisin sauce.
4. To assemble, place 1 tablespoon of the Sriracha 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 may on the side. Garnish with Scallions.

Sriracha Lime Mayo:

In small bowl, mix together 3/4 cup mayonannaise, zest and juice of 1 lime, and 2 tablespoons of Sriracha Chile Sauce (or your favorite hot sauce). Set aside.

Rainbow Sesame Slaw: 

In medium-size bowl, mix together 2/3 cup julienne peppers (red, orange, yellow, or any combination), 2/3 cup julienned snow peas with strings removed, 2/3 cup julienned jicama, 1 1/2 tablespoons rice wine vinegar, 1 tablespoon sugar, 1 tablespoon soy sauce, 1 teaspoon Sriracha Chile Sauce (or your favorite hot sauce), 1 teaspoon sesame oil and 1 tablespoon toasted sesame seeds.

*Recipe courtesy of the National Chicken Cooking Contest.