Tuesday, September 24, 2013

Don't buy walmart bread...it molds!

I don't know how many times I will do this and not learn my lesson..for crying out loud my hubby is an Assistant Manager for walmart and I still buy the bread there.  Every single time i buy it, before I can eat it, usually the day after it molds.  It would be nice for me to be able to use a little bit of it, I can't even manage a sandwich with it.  I had to replace both things of bread, and I went to wegmans this time.  

I am not sure if this recipe is a real winner.  It's not horrible, but I was expecting a little bit more flavor.  My hubby loved the burger and he would have liked the slaw a lot better if there were different veggies in them.  

Chicken Kiev Burgers and Russian-Style Slaw Salad

The herbed butter in the center of the burger adds great flavor and tons of moisture and is a good-time, exploding centerpiece to this fast and simple meal.

4 servings (way more than that)

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 of ground chicken
3 tablespoons Worcestershire sauce
3 tablespoons Dijon mustard, divided
Salt and Pepper
4 rounded tablespoons of 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
1 English cucumber, thinly sliced into half moons
3 celery ribs, thinly sliced
2 cups coleslaw mix
4 slices of rye bread or marble rye, toasted

Preheat a large nonstick skillet, indoor grill pan, or tabletop grill to medium-high heat.

On your cutting board, combine 2 tablespoons of the chopped parsley, the chopped chives, and the chopped thyme.  Dip toe tabs of cold butter into the herbs one at a time, pressing the herbs into the butter to coat them completely.

In a medium bowl combine the ground chicken, Worcestershire sauce, 2 tablespoons of the mustard, salt, and pepper.  Form the mixture into 4 large patties no more than 1 inch thick.  Nest 1 herb-coated bold butter tab into the center of each patty and gently form the patty around the butter.  Drizzle EVOO over the patties and place them in a hot skillet or on a hot grill.  Cook for 5 to 6 minutes on each side.

While the burgers are cooking, in a mixing bowl thoroughly combine the sour cream, lemon juice, dill, horseradish, and the remaining tablespoon of mustard.  Add the radishes, red onion, carrots, cucumber, celery, coleslaw mix, the remaining 2 tablespoons of chopped parsley, and salt and pepper to taste.  Toss to combine.  Serve the Kiev burgers open faced of a slice of toast with the salad alongside.

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