I am so excited to share this recipe with you! I am a new fan of ground chicken. Have you tried cooking with it yet? It is so fun! You can infuse the ground chicken with so much flavor it is versatile and fun to cook with. I buy my ground chicken at Sprouts. It’s nearly always $1.99/lb., so it’s not that much more than buying regular chicken breasts per pound. Not to mention, it’s healthier than ground beef which is a bonus 😉  The other day I wanted to try an Asian flair with these burgers and was so happy with the delicious results. The coleslaw is sweet and tangy, and paired with the savory, chicken burgers it was a perfect 10 in my book! The best part is if you are looking for a low-carb option, I ate these burgers piled on a large portion of coleslaw and it was SO good! It tasted so fresh and full of flavor, I can’t wait for you to give them a try. Enjoy 😉

Asian Chicken Burgers with Asian Slaw
  1. Asian Chicken Burgers with Slaw
Chicken Burgers
  1. 3 lbs. ground chicken
  2. 1/4 cup cilantro, chopped
  3. 2 stalks green onions, sliced
  4. 2 Tbs. red onion, diced small
  5. 2 tsp. soy sauce
  6. 1 tsp. salt
  7. 1 tsp. black pepper
  8. 1 tsp. sesame oil
  9. 2 Tbs. coleslaw dressing
  10. 1 package hamburger buns
  1. 1/2 purple cabbage, sliced thin
  2. 2 stalks green onions, sliced
  3. 1/4 cup cilantro
Slaw Dressing
  1. 1/2 cup mayonnaise
  2. 1/3 cup white vinegar or rice vinegar
  3. 1 tsp. sesame oil
  4. 1 tsp. soy sauce
  5. Salt to taste
  6. 1/3 cup sugar, or to taste
  7. Dash Sriracha sauce
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  1. Prepare the coleslaw dressing and set aside. For the burgers, combine all of the ingredients together in a large bowl and mix together until the chicken is combined with all of the ingredients (including two tablespoons of the coleslaw dressing you made previously). Patty the chicken burgers into large patties. Heat a flat griddle (or outdoor grill) to medium-high heat. Once the griddle is hot, spray with non-cook spray or drizzle some olive oil on the pan. Place the chicken patties on to the griddle and let them brown on the bottom side of the burger. Once the burger is nicely browned on the bottom, flip to the other side to continue to cook. Turn down the heat to medium-low to make sure the patties are cooked all the way through to the center.
  2. While the patties are cooking, prep the rest of the coleslaw. Slice the cabbage very thin. Add to a salad bowl. Slice the green onions and cilantro and add to the cabbage. Pour the rest of the coleslaw dressing on to the cabbage and toss. When the patties are cooked, place a hot patty onto the bottom of the hamburger bun. Top the patty with some of the coleslaw and then serve.
  1. HEALTHIER OPTION: Serve on a whole wheat bun or serve bunless.
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