SMOKY CHICKEN BURGERS WITH SNAP PEA SLAW

MAKES 6 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 30 MINUTES

Snap Pea Slaw

1½ cups sugar snap peas, thinly sliced diagonally finely shredded red cabbage lime juice 1½ cups 1 tbsp

Chipotle Mayonnaise

1 186 ml can chipotle chilies in adobo sauce light mayonnaise ½ cup

Burgers 4

⅔ cup ¼ cup ½ tsp 1 kg

6

slices white bread, crusts removed sodium-reduced chicken broth chopped fresh chives salt ground chicken buns (hamburger, pretzel or pain au lait), split and toasted Snap Pea Slaw In large bowl, combine snap peas, cabbage and lime juice; toss to coat. Set aside.

Chipotle Mayonnaise In food processor or blender, purée chipotle chilies and adobo sauce until smooth.

In small bowl, stir together mayonnaise and 2 tsp of the chipotle purée; set aside.

Burgers Tear bread into bite-size pieces. Place in separate large bowl; add broth, chives, 1 to 2 tbsp of the Chipotle Mayonnaise and the salt. Using hands, mash into fine paste. Crumble in chicken; stir to mix.

Preheat barbecue to medium-high heat (about 375°F); grease grill.

Form into six ¾-inch thick patties. (Make-ahead: Layer patties between parchment paper in airtight container; refrigerate for up to 24 hours.) Gently place on grill; close lid and cook, flipping once, until instant-read thermometer inserted sideways in patties reads 165°F, 10 to 12 minutes.

Spread remaining Chipotle Mayonnaise onto cut sides of each bun. Top each bottom half with 1 patty and ½ cup Snap Pea Slaw; sandwich with top halves of buns.

PER SERVING about 638 cal, 38 g pro, 33 g total fat (8 g sat. fat), 46 g carb (3 g dietary fibre, 9 g sugar), 132 mg chol, 940 mg sodium, 234 mg potassium. % RDI: 16% calcium, 37% iron, 8% vit A, 45% vit C, 44% folate.