Thai Chicken Slaw Burgers

Thai Chicken Slaw Burgers

2
CINDYJAKE 0

"One of my family's favorite meals! We vary the toppings by sometimes using cabbage slaw and other times broccoli slaw. Super healthy and low in fat! We've also substituted iceberg lettuce leaves for the buns to lower the calories. Messier but so yummy! Serve any extra slaw on the side. You can serve these over rice or on a bed of salad, too. We've also turned them into lettuce wraps to save more calories!"
Saved
Save
I Made it Rate it Share Print

Ingredients

30 m servings 379 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 379 kcal
  • 19%
  • Fat:
  • 12.6 g
  • 19%
  • Carbs:
  • 36g
  • 12%
  • Protein:
  • 29.7 g
  • 59%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 488 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange hamburger buns, cut-sides facing up, in a single layer on a baking sheet.
  2. Toast buns under the preheated broiler until toasted, 30 to 60 seconds.
  3. Melt butter in a large skillet over medium heat. Cook and stir onion, tomato paste, and garlic in hot butter until onion is softened, about 5 minutes. Stir chili sauce, Worcestershire sauce, and sugar into onion mixture.
  4. Stir chicken and olive oil into the skillet; cook and stir until chicken is no longer pink in the center, 5 to 10 minutes.
  5. Whisk relish, lemon juice, and honey together in a large bowl; add coleslaw blend and toss to coat.
  6. Spoon chicken mixture into toasted buns and top with coleslaw.

Footnotes

  • Cook's Note:
  • You can substitute 1/2 teaspoon stevia sugar substitute (such as Truvia(R)) for the 1 teaspoon sugar, if desired.

Reviews

2

I enjoyed this. was easy to make. For my taste there was not enough spice to balance the sweet in the chicken and slaw. I am going to add a few shakes of red pepper flakes to leftovers

The title of this recipe is misleading to me. These are not burgers, in my opinion. I really enjoyed this recipe, however I only used half of the chicken called for, but used the full amount of...