Chicken Kiev Burgers

Submitted by ratherbeswimmin

"Rachael Ray"

 

• Ready In: 45mins
• Ingredients: 21
• Serves: 4

ingredients

• 1⁄4 cup fresh flat-leaf parsley, chopped
• 2 tablespoons chopped fresh chives
• 1 tablespoon fresh thyme leave, chopped
• 4 tablespoons cold butter (cut into 1 tablespoon-size tabs)
• 2 lbs ground chicken
• 3 tablespoons Worcestershire sauce
• 3 tablespoons Dijon mustard, divided
• salt
• fresh ground black pepper
• extra virgin olive oil
• 4 tablespoons sour cream
• 1 lemon, juice of
• 4 -5 teaspoons chopped fresh dill
• 1 tablespoon prepared horseradish
• 8 radishes, sliced
• 1⁄2 small red onion, thinly sliced
• 2 cups shredded carrots
• 1 English cucumber, cut in half lengthwise then thinly sliced
• 3 celery ribs, thinly sliced
• 2 cups coleslaw mix
• 4 slices rye bread, toasted (may use marble rye)

directions

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.