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Szechuan Burgers With Cilantro Slaw

Szechuan Burgers With Cilantro Slaw

Southern Living JULY 2010

  • Yield: Makes 6 servings
  • Prep time: 20 Minutes
  • Chill: 30 Minutes
  • Grill: 10 Minutes


  • 1/3 cup KRAFT Cucumber Ranch Dressing
  • 2 tablespoons minced fresh cilantro
  • 2 teaspoons FLORIDA'S NATURAL Brand Premium Orange Juice
  • 1 teaspoon kosher salt, divided
  • 1 1/2 cups loosely packed shredded coleslaw mix
  • 1/2 cup diced green onions
  • 1 tablespoon MCCORMICK Gourmet Collection Black Sesame Seeds
  • Vegetable cooking spray for grilling
  • 1 1/2 pounds ground chicken breast
  • 1/4 cup KRAFT Asian Toasted Sesame Dressing
  • 2 teaspoons minced garlic
  • 1 1/2 teaspoons MCCORMICK Gourmet Collection Szechwan Seasoning
  • 6 sesame seed hamburger buns


Whisk together first 3 ingredients and 1/4 tsp. salt in a large bowl. Stir in coleslaw mix, green onions, and sesame seeds. Cover and chill at least 30 minutes or up to 2 hours.

Coat a cold cooking grate with cooking spray, and place on grill. Preheat grill to 300° to 350° (medium).

Combine ground chicken, next 3 ingredients, and remaining 3/4 tsp. salt in a large bowl until blended. Shape mixture into 6 (3/4-inch-thick) patties.

Grill patties, covered with grill lid, over 300° to 350° (medium) heat 5 minutes on each side or until done. Grill hamburger buns, cut sides down, 1 to 2 minutes or until lightly toasted.

Place 1 burger on top of each bottom bun; top evenly with coleslaw mixture and tops of buns.