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Cheddar and Chicken Burgers with Kicking Coleslaw

Ingredients

1 cup mayonnaise, plain yogurt or prepared ranch dressing. (Choice is yours), up to 1 tbs of your favourite hot sauce (such as Tabasco sauce), Juice of 1 lime, 1/2 fresh flat leaf parsley leaves chopped, 1/4 fresh cilantro leaves chopped, salt and freshly ground pepper, 1/2 a small red cabbage (halved, cored then thinly sliced), 1 red bell pepper cleaned and thinly sliced, 6 green onions (scallions) thinly sliced, 2 lbs ground chicken, 1/2 cup of your favourite prepared BBQ sauce, 1/3 lbs sharp cheddar cheese cut into 1/4 inch dice, Extra Virgin Olive Oil, 4 - 6 Kaiser rolls split.

Details

For the Kicking Coleslaw, in a bowl combine the ranch style dressing, hot sauce, lime juice, parsley, cilantro, salt and pepper. Add the sliced cabbage, red bell peppers and half of the green onions. Stir to coat and reserve for topping the burgers. In a mixing bowl, combine the ground chicken, barbecue sauce diced Cheddar cheese, reserved green onions (scallions) salt and pepper. Mix thoroughly. Score the meat with your hands to make 4 - 6 equal size patties. Form each patty into a flat thickness. Depending on how many you make will determine thickness. Preheat your EGG to 400 degrees Fahrenheit. Brush your chicken burger patties with Extra Virgin Oil Olive and cook for 5 to 6 minutes each side or firm to the touch and cooked through. While the burgers are cooking on the last turn, toast the kaiser rolls. Add the Cheddar/Chicken burgers to the toasted Kaisers and top with Coleslaw.

Submitted by: BGECanada