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Dill Chicken Burgers with Bacon Broccoli Slaw

Sink your teeth into a heart healthy and juicy chicken burger topped with a bold and zesty broccoli slaw. Seasoned and herbed to perfection, party goers are not going to believe a burger this flavorful is healthy!


  • Servings: 5
  • Serving Size: 1/4 lb burgers, 1 burger bun, 1/4 cup broccoli slaw

Bacon Broccoli Slaw


  • 1 1/4 cups broccoli slaw
  • 2 oz cooked turkey bacon, crumbled
  • 1/4 cup nonfat plain Greek yogurt
  • 1/4 cup unsalted sliced almonds, toasted
  • 2 Tbsp reduced fat crumbled blue cheese
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp apple cider vinegar
  • 2 tsp granulated sugar
  • 1/2 tsp ground black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp Kosher salt


  1. In a medium mixing bowl, add the yogurt, lemon juice, apple cider vinegar, sugar, black pepper, garlic powder, onion powder and salt; stir until well combined. Add the broccoli slaw and toss to coat evenly. Lastly, add the bacon, almonds and blue cheese and lightly toss to distribute evenly. Cover with plastic wrap and set aside in the refrigerator.

Chicken Burgers


  • 1 1/4 lbs lean ground chicken
  • 1 large egg, lightly beaten
  • 2/3 cup grated carrots
  • 1/4 cup whole wheat panko bread crumbs
  • 1/4 cup finely chopped fresh dill
  • 1 large garlic clove, minced
  • 1 Tbsp grated red onion
  • 1 Tbsp whole grain mustard
  • 1/2 tsp onion powder
  • 1/2 tsp ground black pepper
  • 5 low sodium burger buns


  1. Line a large rimmed baking sheet with parchment paper. Set aside.
  2. In a large mixing bowl, combine all of the ingredients except the burger buns. Divide the mixture into 5 equal patties (about ¼ pound each) and place on the prepared baking sheet. Place in the refrigerator and chill for at least 30 minutes.
  3. For Grilling: Preheat the grill to about 450-500°F. Clean the grill grates by firmly brushing them with a wire brush. Spray a wad of paper towel with nonstick cooking spray; using tongs, brush the oiled paper towel over the grill grates, generously oiling to prevent sticking. Remove the burgers from the refrigerator and with your thumb, create an indent in the center of each patty. Place the burgers on the prepared grill grates. Cook the chicken burgers for 6 to 7 minutes per side, until a thermometer inserted in the center of the burgers registers 165°F.
  4. For Stovetop: Heat a large skillet on high heat. Remove the chicken burgers from the refrigerator and with your thumb, create an indent in the center of each patty. When the pan is hot, lightly spray with nonstick cooking spray. Add the chicken burgers to the pan and reduce the heat to medium-low. Cook on one side until browned, about 4 to 5 minutes, then flip. Cook for another 4 minutes, until the other sides are browned and the chicken burgers are cooked through.
  5. For Serving: Place the chicken burgers on toasted burger buns and top with broccoli slaw.
Nutrition Facts
Calories 206
Total Fat 7g
Sat Fat 1g
Cholesterol 13mg
Sodium 439mg
Total Carbs 26g
Fibers 3g
Sugars 4g
Proteins 10g

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