| Instructions |
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For the spicy coleslaw, in a bowl combine the mayonnaise, hot sauce, lime juice, parsley, cilantro, salt, and pepper. |
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Add the sliced cabbage, red bell peppers, and half of the scallions, stir to coat the cabbage, |
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and reserve the spicy slaw for topping the burgers. |
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In a mixing bowl, combine the ground chicken, barbecue sauce, Cheddar dice, reserved scallions, salt, and pepper. Mix thoroughly. |
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Score the meat with your hand to mark 4 equal portions. Form each portion into a 1-inch-thick patty. |
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Preheat a nonstick skillet over medium-high heat. Drizzle EVOO over the patties and place them in the hot skillet. |
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Cook for 5 to 6 minutes per side, or until the patties are firm to the touch and cooked through. |
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While the burgers are cooking, toast the Kaiser rolls. Transfer the burgers to the bottoms of the toasted rolls, pile some spicy coleslaw on top, and then replace the roll tops.
Source : Rachael Ray "365: No Repeats"
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Recipe
- 1 cup mayonnaise, plain yogurt, or prepared ranch-style dressing-your pick
- 1 tbsp hot sauce, such as Tabasco (eyeball it)
- Juice of 1 lime
- ½ cup fresh flat-leaf parsley leaves (a couple of generous handfuls), chopped
- ¼ cup fresh cilantro leaves (a generous handful), chopped
- Salt and freshly ground black pepper
- ½ small red cabbage, halved, cored, then thinly sliced
- 1 red bell pepper, cored, seeded, and thinly sliced
- 6 scallions, thinly sliced
- 2 pounds ground chicken
- ½ cup of your favorite prepared barbecue sauce
- 1/3 pound sharp Cheddar cheese, cut into 1/4-inch dice
- Extra virgin olive oil (EVOO), for drizzling
- 4 kaiser rolls, split
SERVES : 4
* Serve with waffle-cut frozen fries, cooked to package directions, or fancy specialty chips.
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