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Spicy Chicken Burgers with Carrot & Cabbage Slaw

I really shouldn’t be surprised since this is Kansas. I do this every year though. We have one nice day at the beginning of March when the snow begins to melt, my winter coat is too heavy, and a piping bowl of soup just makes me hot. I immediately get all excited and declare that spring is finally here, only to get my hopes smashed the next day when it’s snowing again and is as cold as the dead of winter.

Ingredients

    • 16 ounces ground chicken breast
    • ¼ cup finely chopped green onion (about 2 green onions)
    • ¼ cup finely chopped red pepper
    • 1 fresno chili pepper, finely chopped
    • 2 tablespoons parsley
    • ½ teaspoon minced ginger
    • 1 garlic clove, grated
    • ¼ large onion, grated or ½ a smaller onion, grated (over the bowl)
    • ½ teaspoon salt
    • Carrot & Cabbage Slaw:
    • 2 teaspoons rice vinegar
    • �� teaspoon ground coriander
    • ½ teaspoon sugar
    • ¼ to ½ teaspoon sirracha
    • 1 teaspoon sesame oil
    • ½ cup shredded carrot
    • 1 ½ cup red cabbage
    • 3 tablespoons cilantro
    • 1 cup shredded low-fat mozzarella cheese, divided (optional)
    • 4 whole-wheat buns

Directions

  1. Mix chicken breast with all ingredients until combined, do not over mix. Form into four equal patties. Heat a non-stick skillet over a medium-high heat. Add a tablespoon of olive oil to the pan. Cook patties, about five minutes per side until cooked through. If using cheese, when you flip the patty add the cheese on top to melt.
  2. For the slaw Whisk vinegar, coriander, sugar, sirracha, and sesame oil in a small bowl. In a medium bowl, combine carrot, cabbage, and cilantro. Toss with dressing.
  3. Serve chicken burgers with slaw on a toasted whole-wheat bun.