1 medium head Napa OR Chinese cabbage, sliced thin
2 fresh nectarines, sliced into thin wedges
1/2 cup diagonally sliced green onions
1/3 cup chopped fresh cilantro leaves
1/2 cup Newman's Own® Mango Salsa
1/2 cup Newman's Own® Lite Low Fat Sesame Ginger Dressing
Fit to be Thai'd Chicken Burger
1-1/2 pounds ground chicken
2-1/2 Tbsp lime zest
1 Tbsp lime juice
1/3 cup Newman's Own® All-Natural Pineapple Salsa
3 cloves garlic, minced
1/8 tsp sesame oil
1 large egg
2 Tbsp cilantro, chopped
1 shallot, minced
1/2 tsp soy sauce
2 tsp ginger, minced
1 Tbsp green onion, diced
3/4 cup panko bread crumbs
1 tsp fish sauce (nam pla)-optional
4 Sesame Seed Kaiser Buns, buttered and toasted
Combine all the slaw ingredients in a non-reactive bowl. Drizzle salad generously with the Sesame Ginger Dressing; toss well cover and refrigerate until ready to serve.
For burgers: combine all ingredients in a large bowl until well combined. Add sufficient Panko breadcrumbs as needed to make the mix pliable and soft, but not falling apart. Shape into 4 patties and refrigerate for 1 hour.
Grill on preheated grill until done. While burgers are grilling, butter and toast buns on grill edge.
To assemble: Place a cooked patty on each bun bottom and using a slotted spoon, add 1/3 cup of the slaw mix on top of each burger patty. Affix bun tops with fancy picks; repeat with the rest of the burgers and serve with remaining slaw.