Buffalo Chicken Burgers with Tangy Slaw Recipe
- 1/4 cup thinly sliced celery
- 1/4 cup shredded peeled apple
- 2 tablespoons fat-free blue cheese salad dressing
- 1 teaspoon finely chopped walnuts
- 3 tablespoons Louisiana-style hot sauce
- 2 teaspoons ketchup
- 2 teaspoons reduced-fat butter, melted
- 2 tablespoons chopped sweet red pepper
- 2 tablespoons plus 4 teaspoons thinly sliced green onions, divided
- 1 tablespoon unsweetened applesauce
- 1/4 teaspoon salt
- 1/4 teaspoon garlic salt
- 1/4 teaspoon pepper
- 1 pound ground chicken
- 4 lettuce leaves
- 4 hamburger buns, split
- 1. In a small bowl, combine the celery, apple, salad dressing and walnuts. In another small bowl, combine the hot sauce, ketchup and butter; set aside.
- 2. In a large bowl, combine the red pepper, 2 tablespoons green onion, applesauce, salt, garlic salt and pepper. Crumble chicken over mixture and mix well. Shape into four burgers.
- 3. Broil 6 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 165° and juices run clear, basting occasionally with reserved sauce.
- 4. Serve on lettuce-lined buns; top each with 2 tablespoons slaw and sprinkle with remaining green onion. Yield: 4 servings.
1 burger equals 312 calories, 12 g fat (4 g saturated fat), 78 mg cholesterol, 682 mg sodium, 29 g carbohydrate, 2 g fiber, 23 g protein. Diabetic Exchanges: 3 medium-fat meat, 2 starch.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.