Chicken Kiev Burgers

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.