Spicy Chicken Burgers
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
Patties:
16 ounces ground chicken breast
¼ cup finely chopped green onion (about 2 green onions)
¼ cup finely chopped red pepper
1 red fresno chile pepper, finely chopped
2 tablespoons parsley
½ teaspoon minced ginger
1 garlic clove, grated
¼ large onion, grated or ½ a smaller onion, grated (over the bowl)
½ teaspoon salt
Carrot & Cabbage Slaw:
2 teaspoons rice vinegar
⅛ teaspoon ground coriander
½ teaspoon sugar
¼ to ½ teaspoon sirracha
1 teaspoon sesame oil
½ cup shredded carrot
1 ½ cup red cabbage
3 tablespoons cilantro
1 cup shredded low-fat mozzarella cheese, divided (optional)
4 whole-wheat buns
Instructions:
Serves: 4
Mix chicken breast with all ingredients until combined, do not over mix. Form into four equal patties. Heat a non-stick skillet over a medium-high heat. Add a tablespoon of olive oil to the pan. Cook patties, about five minutes per side until cooked through. If using cheese, when you flip the patty add the cheese on top to melt.
For the slaw: Whisk vinegar, coriander, sugar, sirracha, and sesame oil in a small bowl. In a medium bowl, combine carrot, cabbage, and cilantro. Toss with dressing. Serve chicken burgers with slaw on a toasted whole-wheat bun.
From cookingforkeeps.com