Chicken Burger with Crunchy Slaw

Instructions

1. 1

   Wash the cabbage and carrot, then thinly shred the cabbage and grate the carrot. In a bowl, stir together the mayonnaise, vinegar, sugar, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss with the vegetables and refrigerate while you cook the burgers.

2. 2

   In another bowl, gently mix the ground chicken, breadcrumbs, garlic powder, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper. Shape into 4 equal patties about 1.5 cm thick without packing them tightly.

3. 3

   Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 2 patties and cook for about 5–6 minutes per side, without pressing them down, until browned and the center of each reaches 165°F (74°C) on an instant-read thermometer inserted from the side. Lower the heat if they brown too quickly.

4. 4

   Transfer the cooked patties to a plate and loosely cover to keep warm. Repeat with the remaining 1 teaspoon oil and 2 patties, checking that both also reach 165°F (74°C).

5. 5

   Split the buns and place one cooked patty in each. Stir the slaw, then use a fork to lift it from the dressing and divide it among the burgers. Close the buns and serve immediately.