RECIPE

Lemon-Poppy Burgers with Napa Slaw and Potatoes

Ingredients

  • 5 tablespoons honey
  • 1/4 cup vegetable oil
  • Juice of 1 lime
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons hot pepper sauce
  • 1 small head napa cabbage, shredded (about 4 cups)
  • 1/3 English (seedless) cucumber, cut into strips
  • 1 red bell pepper, cut into strips
  • 1 1/4 cups chopped scallions
  • 1/3 cup chopped mint
  • Salt and pepper
  • 2 large potatoes, sliced 1/2-inch thick
  • 1 teaspoon five-spice powder
  • 1 1/2 pounds ground chicken
  • 1 tablespoon grill seasoning
  • 2 teaspoons poppy seeds
  • 2 teaspoons grated lemon peel
  • 1/3 cup yellow mustard
  • 1 tablespoon fresh lemon juice
  • 4 Kaiser rolls, split
  • 4 leaves Bibb lettuce
  • 4 slices yellow tomato
  • 4 slices red onion
  • Sliced sweet pickles, for garnish

Preparation

In a large bowl, stir together 2 tablespoons honey, 2 tablespoons vegetable oil, the lime juice, vinegar and hot pepper sauce. Add the cabbage, cucumber, bell pepper, 3/4 cup scallions and the mint; season with salt and pepper.


Pre-heat the oven to 450°.


On a baking sheet, toss the potatoes with 1 tablespoon vegetable oil, the five-spice powder, salt and pepper. Bake until crisp at the edges, 25 minutes.


Meanwhile, in a medium bowl, mix the chicken with the grill seasoning, poppy seeds, lemon peel and the remaining 1/2 cup scallions. Form into four patties.


In a large nonstick skillet, heat the remaining 1 tablespoon vegetable oil over medium-high heat. Add the chicken patties and cook until the juices run clear, about 6 minutes on each side.


In a small bowl, combine the mustard, lemon juice and remaining 3 tablespoons honey. Set each burger on a roll bottom; top with a lettuce leaf, tomato slice, onion slice and pickles. Slather the bun tops with the honey mustard and cover the burgers. Serve with the slaw and potatoes.

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