 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
Rachael Ray 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.
|
|