Grilling: Miso Glazed Chicken Burgers with Cabbage Apple Slaw

Miso Glazed Chicken Burgers with Cabbage Apple Slaw


Makes 8 servings

What you’ll need:miso-glazed-chicken-burgers-cabbage-apple-slaw-recipe-clv0612-mdn

  • 2 pound(s) ground white-meat chicken
  • 1 cup(s) whole-wheat breadcrumbs
  • 1 medium (about 1 1/3 cups) onion, finely chopped
  • 2 stalk(s) celery, finely chopped
  • 2 egg whites
  • 3 tablespoon(s) sesame oil
  • Sea salt
  • Freshly ground pepper
  • 1/2 cup(s) miso paste
  • 3 tablespoon(s) brown sugar
  • 1/3 cup(s) cider vinegar
  • 2 tablespoon(s) cider vinegar
  • 2 cup(s) shredded cabbage (purple and/or white)
  • 2 crisp, sweet red apples, (such as Braeburn), quartered and thinly sliced
  • 8 sesame buns, split
  • Cooking spray

What you’ll need to do:

  1. In a large bowl, combine chicken, breadcrumbs, 2/3 cup onion, celery, egg whites, and 2 tablespoons sesame oil. Season with 2 teaspoons each salt and pepper. Shape into 8 equal (about 5 1/2 ounces each) patties. Place patties between squares of waxed paper and refrigerate until chilled, at least 1 hour.
  2. In a small bowl, combine miso paste, 2 tablespoons brown sugar, and 2 tablespoons cider vinegar. Equally divide miso glaze into 2 bowls (1 for grilling and 1 for drizzling on slaw). Set both aside.
  3. In a large bowl, toss to combine cabbage, apples, and remaining onion, sesame oil, brown sugar, and cider vinegar. Set aside.
  4. Heat grill to medium. Grill buns, split side down, until warmed, about 2 minutes. Transfer to a platter. Coat grill with cooking spray and grill burgers, about 6 minutes per side. Brush burgers with miso glaze from the first bowl, flip, and grill for 1 1/2 minutes more. Repeat for other side. Place burgers on bottom buns; then layer with slaw, a drizzle of miso glaze from the second bowl, and top buns.


Recipe and picture from Country Living.


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