Chicken Burgers with Ranch Coleslaw
Source of Recipe
Ron
List of 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
Recipe
Heat grill.In a medium bowl combine the coleslaw mix, dressing and lemon
peel; cover and refrigerate 30 mins.Melt butter in medium skillet over
medium-high heat.Add onion and cook 4 to 5 mins or until browned.Remove
from heat; cool.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-thi patties.Grill burgers over medium-hot* heat
about 5 mins per side or until browned and an instant-read meat
thermometer inserted in side of burger registers 165 degrees
F.**Meanwhile, grill rolls cut sides down until toasted, about 1 min.
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 secs 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 secs.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 accuae reading.
Nutritional facts per serving cals:645,total fat: 38.5g, sat
fat:10.5g,chol:146mg,sod:1088mg, carb:38g,protein:36g
|
|
member logon
