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Chicken Burgers with Ranch Coleslaw

Makes: 4  servings Prep 35 mins Grill 10 mins

Ingredients

  • 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

Directions

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.

Note

*
  • 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.

Note

**
  • 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.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)645,
  • Fat, total(g)39,
  • chol.(mg)146,
  • sat. fat(g)11,
  • carb.(g)38,
  • pro.(g)36,
  • sodium(mg)1088,
  • Percent Daily Values are based on a 2,000 calorie diet