Chicken Burgers with Ranch Coleslaw
- 3 cups packaged coleslaw mix
- 1/2 cup prepared ranch salad dressing
- 1/4 teaspoon grated lemon peel
- 1 tablespoon butter or margarine
- 1/2 cup minced onion
- 1 1/4 pounds ground chicken
- 1/2 cup shredded zucchini
- 1/2 cup shredded Swiss cheese
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 kaiser rolls, split
1. Heat grill.
2. In a medium bowl combine the coleslaw mix, dressing and lemon peel; cover and refrigerate 30 minutes.
3. Melt butter in medium skillet over medium-high heat. Add onion and cook 4 to 5 minutes or until browned. Remove from heat; cool.
4. Cover a cookie sheet with plastic wrap. Lightly mix chicken, cooked onion, zucchini, cheese, salt and pepper in large bowl just until combined. Drop 4 equal mounds of chicken mixture on prepared sheet. Cover with another piece of plastic wrap and gently press mounds into four 1/2-inch-thick patties.
5. Grill burgers over medium-hot* heat about 5 minutes per side or until browned and an instant-read meat thermometer inserted in side of burger registers 165 degrees F.**
6. Meanwhile, grill rolls cut sides down until toasted, about 1 minute. Arrange burgers on bottoms of rolls. Divide coleslaw among burgers; top with roll tops. Makes 4 servings.
- To test for medium-hot heat, you should be able to hold your hand over the coals at the height of the food for 3 seconds before you have to pull away.
- The internal color of burgers is not a reliable doneness indicator. Ground chicken burgers must be cooked to 165 degrees F. An instant-read meat thermometer ensures perfectly cooked burgers. If using a digital instant-read thermometer, insert the tip of the thermometer into the food at least 1/4 of an inch for 10 seconds. If using a dial instant-read thermometer, insert the thermometer through the side of the burger to a depth of 2 to 3 inches to get an accurate reading.
- Servings Per Recipe 4
- Fat, total(g)39,
- sat. fat(g)11,
- Percent Daily Values are based on a 2,000 calorie diet