Ginger Honey Chicken Burgers with Zesty Peanut Slaw
2 pounds ground chicken breast
1-1/2 teaspoons fresh grated ginger, peeled
2 tablespoons honey
1/3 cup panko breadcrumbs
1 green onions, minced
2 teaspoons sea salt
1 teaspoon cracked black pepper
2 teaspoons Colavita Extra Virgin Olive Oil
1 tablespoon fish sauce
2 cups finely shredded nappa cabbage
1 cup finely shredded purple cabbage
1/2 cup shredded carrots
2 cloves garlic, peeled and minced
1 tablespoon dark sesame oil
1-1/2 teaspoons low sodium soy sauce
1/2 cup mayonnaise
1 tablespoon Thai sweet chili sauce
1 tablespoon rice vinegar
2 tablespoons sugar
1/3 cup slivered almonds
2 green onions, chopped
1/2 teaspoon sea salt
Vegetable oil for grill rack
2 tablespoons melted butter
6 fresh-baked hamburger buns, split in half
Pre-heat charcoal or gas grill to medium-high heat.
In a medium-mixing bowl, combine the chicken, ginger, honey, breadcrumbs, green onion, salt, black pepper, olive oil, and fish sauce; lightly mix until will combined, but not compacted. Divide chicken mixture into six equal patties, formed to fit the size of the buns. Set aside.
To prepare the slaw, combine Nappa and purple cabbage, carrots, garlic, sesame oil, soy sauce, mayonnaise, Thai sweet chile sauce, rice vinegar, sugar, almonds, green onion and salt in a medium bowl. Toss well, cover and refrigerate until needed.
Brush the pre-heated grill rack with vegetable oil, and transfer each patty to the grill rack. Cook each side 5 to7 minutes, turning once, or until juices run clear and internal temperature reaches 165-degrees F. Remove from grill and set aside.
Brush butter over the cut side of each bun half and toast the buns, cut side down over the grill, 1 to 2 minutes, or until lightly toasted.
Assemble each burger with a patty on the bottom bun, top with an equal portion of the slaw; add the top bun and serve.