Total Time
Prep 30 mins
Cook 15 mins

Rachael Ray

Ingredients Nutrition


  1. Preheat a large nonstick skillet or grillpan over med-high heat.
  2. On a cutting board, combine 2 tablespoons chopped parsley, chopped chives, and chopped thyme; dip the tabs of cold butter into the herbs one at a time, pressing the herbs into the butter to coat them completely.
  3. In a bowl, combine the ground chicken, Worcestershire sauce, 2 tablespoons mustard, salt, and pepper.
  4. Form mixture into 4 large patties, no more than 1-inch thick.
  5. Nest 1 herb-coated cold butter tab into the center of each patty and gently form the patty around the butter.
  6. Drizzle olive oil over the patties and place them in a hot skillet/grillpan.
  7. Cook 5-6 minutes on each side.
  8. While burgers are cooking, combine the sour cream, lemon juice, dill, horseradish, and remaining mustard in a bowl; add in the radishes, red onion, carrots, cucumber, celery, coleslaw mix, and remaining 2 tablespoons chopped parsley, and salt/pepper to taste.
  9. Toss to combine; serve the Kiev burgers open-faced on a slice of toast with the salad alongside.