Rating: 4 stars
37 Ratings
  • 1 star values: 0
  • 2 star values: 3
  • 3 star values: 6
  • 4 star values: 8
  • 5 star values: 20

The cool sour cream dressing in the slaw balances the spiciness of chiles in the burger. Toast the buns while the patties cook. Serve with baked sweet potato chips.

Jackie Mills, MS, RD
Recipe by Cooking Light January 2008

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
4 servings (serving size: 1 burger)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.

    Advertisement
  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook for 4 minutes on each side or until a meat thermometer registers 160°.

  • Combine coleslaw and next 6 ingredients (through pepper) in a large bowl; toss well. Place 1 patty on bottom half of each bun; top each serving with 1/2 cup coleslaw mixture and top half of bun.

Nutrition Facts

358 calories; calories from fat 23%; fat 9.1g; saturated fat 3g; mono fat 2.7g; poly fat 1.9g; protein 32.1g; carbohydrates 36.3g; fiber 2.6g; cholesterol 115mg; iron 4.3mg; sodium 609mg; calcium 112mg.
Advertisement
Advertisement