Susan’s column last week was all about grilling.
Miso-Glazed Chicken Burgers with Cabbage-Apple Slaw
2 pounds ground white-meat chicken
1 cup whole-wheat breadcrumbs
1 medium onion
2 ribs celery
2 egg whites
3 tablespoons sesame oil
Freshly ground pepper
1/2 cup miso paste
3 tablespoons brown sugar
1/3 cup cider vinegar
2 tablespoons cider vinegar
2 cups shredded cabbage (purple and/or white)
2 crisp, sweet red apples
8 Sesame buns
In a large bowl, combine chicken, breadcrumbs, 2/3 cup onion, celery, egg whites, and 2 tablespoons sesame oil. Season with 2 teaspoons each salt and pepper. Shape into 8 equal (about 5 1/2 ounces each) patties. Place patties between squares of waxed paper and refrigerate until chilled, at least 1 hour.
In a small bowl, combine miso paste, 2 tablespoons brown sugar, and 2 tablespoons cider vinegar. Equally divide miso glaze into two bowls (one for grilling and one for drizzling on slaw). Set both aside.
In a large bowl, toss to combine cabbage, apples, and remaining onion, sesame oil, brown sugar and cider vinegar. Set aside.
Heat grill to medium. Grill buns, split side down, until warmed, about 2 minutes. Transfer to a platter. Coat grill with cooking spray and grill burgers, about 6 minutes per side. Brush burgers with miso glaze from the first bowl, flip, and grill for 1 1/2 minutes more. Repeat for other side. Place burgers on bottom buns; then layer with slaw, a drizzle of miso glaze from the second bowl, and top buns.
As you waste your breath complaining about life, someone out there is breathing their last.
Appreciate what you have.
Be thankful and stop complaining.
Live more, complain less.
Have more smiles, less stress.
Posted by: "Jodi Thompson" <email@example.com>
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