3teaspoonsBragg Liquid Aminos All Purpose Seasoningor gluten-free soy sauce if you prefer
1bagFresh Express Angel Hair Coleslaw Finely Shredded Green Cabbage
¼mediumred onionfinely sliced
1mediumcarrotshredded
2tablespoonsBragg Liquid Aminos All Purpose Seasoningor gluten-free soy sauce if you prefer
2tablespoonsrice wine vinegar
1tablespoonsugar
¼cupvegetable oil
1pinchsaltto taste
1pinchblack pepperto taste
4mediumgluten-free hamburger buns
Instructions
Preheat the oven to 375°F. Spray cookie sheet with cooking spray. Mix the ground chicken with the ¼ cup shredded carrot, ¼ cup shredded red onion, ¼ cup gluten-free panko bread crumbs, 1 tablespoon gluten-free hoisin sauce, 1 teaspoon grated, peeled ginger, 3 teaspoons Bragg Liquid Aminos All Purpose Seasoning (or gluten-free soy sauce if you prefer). Mix into ground chicken thoroughly. Dived meat into fourths. Grab a fourth and shape it into a ball and then flatten it into patties. Lay on a prepared cookie sheet. Bake until the internal temperature reaches 180°F on a digital thermometer. It takes about 20 to 23 minutes, depending on your oven.
While patties are baking, in a medium bowl, take most of the bag of Fresh Express Angel Hair Coleslaw Finely Shredded Green Cabbage and toss it with the ¼ red onion finely sliced and 1 medium carrot shredded. In a small bowl, combine the 2 tablespoons Bragg Liquid Aminos All Purpose Seasoning (or gluten-free soy sauce if you prefer) along with the 2 tablespoons rice wine vinegar and 1 tablespoon sugar. Stir vigorously. Let the mixture wait for a few minutes so that the sugar can dissolve. When the burgers are almost done, slowly pour the ¼ cup of vegetable oil into the dressing mixture while whisking vigorously!!! Add salt and pepper to taste. After you pull the chicken patties out of the overdress, mix the cabbage with the dressing. I like mine heavily dressed, so how much you use is up to you. Load patties onto buns and top with cabbage mixture. Enjoy!!