Chipotle Barbecue Burgers with Slaw

The cool sour cream dressing in the slaw balances the spiciness of chiles in the burger. Toast the buns while the patties cook. Serve with baked sweet potato chips.

Yield: 4 servings (serving size: 1 burger)

Ingredients

• 1/2  cup  dry breadcrumbs
• 2  tablespoons  barbecue sauce
• 1  tablespoon  chopped chipotle chiles, canned in adobo sauce
• 1  teaspoon  bottled minced garlic
• 1  pound  lean ground beef
• 1  large egg
• Cooking spray
• 2  cups  cabbage-and-carrot coleslaw
• 1  tablespoon  reduced-fat mayonnaise
• 1  tablespoon  reduced-fat sour cream
• 1  teaspoon  sugar
• 1  teaspoon  cider vinegar
• 1/8  teaspoon  salt
• 1/8  teaspoon  black pepper
• 4  (1 1/2-ounce) hamburger buns

Preparation

Combine first 6 ingredients. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook for 4 minutes on each side or until a meat thermometer registers 160°.

Combine coleslaw and next 6 ingredients (through pepper) in a large bowl; toss well. Place 1 patty on bottom half of each bun; top each serving with 1/2 cup coleslaw mixture and top half of bun.

Nutritional Information

Calories:

358 (23% from fat)

Fat:

9.1g (sat 3g,mono 2.7g,poly 1.9g)

Protein:

32.1g

Carbohydrate:

36.3g

Fiber:

2.6g

Cholesterol:

115mg

Iron:

4.3mg

Sodium:

609mg

Calcium:

112mg