Asian Chicken Burgers

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.