8/31/17 O&A NYC GRILLING FOR THE WEEKEND- SUMMER GRILLING RECIPES: Miso-Glazed Chicken Burgers with Cabbage-Apple Slaw

GRILLING
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Grilled cheseseburgers are a barbecue staple. Today a juicy chicken burger is a healthy substitute for a beef burger. Compared with a typical cheeseburger slathered in mayo, this miso-glazed chicken version — topped with flavorful slaw saves you 109 calories, 24 grams of fat, and 34 milligrams of cholesterol per serving.

Ingredient
2 lb. ground white-meat chicken
1 c. whole-wheat breadcrumbs
1 medium onion
2 stalk celery
2 egg whites
3 tbsp. sesame oil
Sea Salt
Freshly ground pepper
½ c. miso paste
3 tbsp. brown sugar
⅓ c. cider vinegar
2 tbsp. cider vinegar
2 c. shredded cabbage (purple and/or white)
2 crisp, sweet red apples
8 Sesame buns
Cooking spray

Directions

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.

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.

In a large bowl, toss to combine cabbage, apples, and remaining onion, sesame oil, brown sugar, and cider vinegar. Set aside.

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.

 

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