Chicken Kiev Burgers and Russian-Style Slaw Salad Recipe

Name: Chicken Kiev Burgers and Russian-Style Slaw Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup fresh flat-leaf parsley, chopped; 2 tablespoons chopped fresh chives; 1 tablespoon fresh thyme leaves, chopped (a few sprigs, stripped); 4 tablespoon-size tabs of cold butter (1/2 stick cut in 4 thick slices); 2 pounds ground chicken; 3 tablespoons Worcestershire sauce; 3 tablespoons Dijon mustard, divided; Salt and freshly ground black pepper; Extra-virgin olive oil (EVOO), for drizzling; 4 rounded tablespoons sour cream; Juice of 1 lemon; 4 to 5 tablespoons chopped fresh dill; 1 tablespoon prepared horseradish; 8 radishes, sliced; 1/2 small red onion, thinly sliced; 2 cups shredded carrots (on the produce aisle); 1 English (seedless) cucumber (the one wrapped in plastic), cut in half lengthwise, then thinly sliced into half-moons; 3 celery ribs, thinly sliced; 2 cups coleslaw mix (on the produce aisle); 4 slices of rye bread or marble rye, toasted

Servings: persons

1/4 cup fresh flat-leaf parsley, chopped
2 tablespoons chopped fresh chives
1 tablespoon fresh thyme leaves, chopped (a few sprigs, stripped)
4 tablespoon-size tabs of cold butter (1/2 stick cut in 4 thick slices)
2 pounds ground chicken
3 tablespoons Worcestershire sauce
3 tablespoons Dijon mustard, divided
Salt and freshly ground black pepper
Extra-virgin olive oil (EVOO), for drizzling
4 rounded tablespoons sour cream
Juice of 1 lemon
4 to 5 tablespoons chopped fresh dill
1 tablespoon prepared horseradish
8 radishes, sliced
1/2 small red onion, thinly sliced
2 cups shredded carrots (on the produce aisle)
1 English (seedless) cucumber (the one wrapped in plastic), cut in half lengthwise, then thinly sliced into half-moons
3 celery ribs, thinly sliced
2 cups coleslaw mix (on the produce aisle)
4 slices of rye bread or marble rye, toasted

1
Preheat a large nonstick skillet, indoor grill pan, or tabletop grill to medium-high heat.
2
On your cutting board, combine 2 tablespoons of the chopped parsley, the chopped chives, and the chopped thyme.
3
Dip the tabs of cold butter into the herbs one at a time, pressing the herbs into the butter to coat them completely.
4
In a medium bowl combine the ground chicken, Worcestershire sauce, 2 tablespoons of the mustard, salt, and pepper.
5
Form the mixture into 4 large patties no more than 1 inch thick.
6
Nest 1 herb-coated cold butter tab into the center of each patty and gently form the patty around the butter.
7
Drizzle EVOO over the patties and place them in a hot skillet or on a hot grill.
8
Cook for 5 to 6 minutes on each side.
9
While the burgers are cooking, in a mixing bowl thoroughly combine the sour cream, lemon juice, dill, horseradish, and the remaining tablespoon of mustard.
10
Add the radishes, red onion, carrots, cucumber, celery, coleslaw mix, the remaining 2 tablespoons of chopped parsley, and salt and pepper to taste.
11
Toss to combine.
12
Serve the Kiev burgers open-faced on a slice of toast with the salad alongside.

1378

kcal

Calories

110

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/4 cup fresh flat-leaf parsley, chopped, 2 tablespoons chopped fresh chives, 1 tablespoon fresh thyme leaves, chopped (a few sprigs, stripped), 4 tablespoon-size tabs of cold butter (1/2 stick cut in 4 thick slices), and more.

Yes, Chicken Kiev Burgers and Russian-Style Slaw Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken Kiev Burgers and Russian-Style Slaw Salad

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