Spicy Chicken Burgers with Sweet Slaw

Tonight was a tasty night, all because of what I cooked for dinner. The tastes of food really transforms me into an excited person. What made me so excited this evening? Well, yummy chicken burgers from Rachel Ray. I just started watching reruns of her show, so when I searched online for a good chicken burger recipe and hers was amongst the top results, I decided to give it a try. Simply fabulous is all I have to say. I reduced the amount of olive oil, reduced the amount of lemon juice, used low fat butter, used brown sugar, and used spicier seasoning to make the recipe healthier and spicier. Definitely a major winner.



1 tablespoon reduced fat butter, cut into pieces
1 small red onion, 1/2 finely chopped, 1/2 thinly sliced
2 cloves garlic, finely chopped
2 tablespoons tomato paste
1 teaspoon brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
1 pound ground chicken
1 tablespoons McCormick spicy grill seasoning
2 tablespoons extra-virgin olive oil, divided
2 tablespoons honey
1/2 lemon, juiced
3 rounded tablespoons sweet pickle relish
2 cups shredded cabbage mix
Salt and pepper
5 wheat rolls


  • In a small skillet over medium heat, melt butter. Add chopped onions, garlic and tomato paste and sweat them for 5 minutes to soften and sweeten. Sprinkle in brown sugar and remove from heat. Cool in a bowl, 5 minutes.
  • Add tomato paste mixture, Worcestershire, hot sauce to bowl and combine. Add chicken to the bowl then grill seasoning and combine the burgers well to evenly distribute the flavors and form 5 patties (about 4 ounces each).
  • Heat 1 tablespoon extra-virgin olive oil in a nonstick skillet over medium-high heat. Cook patties 5 minutes on each side.
  • Combine honey, lemon juice, and remaining extra-virgin olive oil in a bowl. Add relish, cabbage mix, sliced onions and season with salt and pepper. Toss the slaw to coat and reserve.
  • Serve burgers on bun bottoms topped with slaw and bun tops.

Servings:  5 burgers (about 4 ounces each).
Calories: About 330 per serving.

Original recipe cited from Foodnetwork.com, Rachel Ray.