Asian Chicken Burg­ers

Woman's World - - Cook Up Something -

For a lighter kind of burger, try these grilled soy-and-sesame­sea­soned pat­ties topped with crunchy fresh coleslaw! 1 1/2 cups coleslaw mix (from 16 oz. bag)

1 medium green onion or scal­lion, chopped

3 Tbs. Asian vinai­grette dress­ing

1 lb. ground chicken

1/2 cup plain bread­crumbs, prefer­ably Pro­gresso™

1 Tbs. soy sauce

2 cloves gar­lic, finely minced

2 tsp. sesame oil 1/4 tsp. pep­per Canola oil 4 ham­burger buns, split

l Heat gas or charcoal grill. In small bowl, toss coleslaw mix and onion with dress­ing; set aside.

l In bowl, mix re­main­ing in­gre­di­ents ex­cept canola oil and buns. Shape mix­ture into 4 pat­ties, about 3/4" thick. l Care­fully brush oil on grill rack. Place pat­ties on grill over medium heat. Cover grill; cook 12-16 min­utes, turn­ing once, un­til ther­mome­ter in­serted into cen­ters of pat­ties reads 165°F. Dur­ing last 2 min­utes of grilling, place buns, cut sides down, on grill. Place burg­ers on bun bot­toms. Us­ing slot­ted spoon, top each burger with about 1/3 cup coleslaw. Cover with bun tops.

Serv­ings: 4. Cals.: 360. Pro­tein: 20 g. Fat: 15 g. (4 g. sat­u­rated). Chol.: 65 mg. Carbs.: 35 g. Sodium: 610 mg. Fiber: 2 g. Sugar: 6 g. Kitchen time: 25 min­utes. To­tal time: 40 min­utes + grill prep time.

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