1 package ground chicken
1 cup chimichurri
Salt and freshly ground black pepper
2 cups shredded cabbage mix
1 small red bell pepper, cored, seeded, quartered lengthwise, and thinly sliced
1 large ripe tomato, sliced
4 crusty rolls, split
2 half-sour or crisp dill pickles, thinly sliced lengthwise
Yellow mustard, for topping the burgers
1 sack Terra chips or other exotic root-vegetable chips
Heat a large nonstick skillet over medium-high heat. Place the chicken in a bowl and add half of the prepared chimichurri sauce, salt, and pepper. Combine and form the chicken mixture into 4 patties, then add them to the hot skillet and cook for 6 minutes on each side.
Pour the remaining chimichurri over the shredded cabbage blend and thinly sliced red bell peppers. Toss, then season the mixture with salt and pepper. Season the sliced tomato with salt, to taste.
Remove the burgers from the pan and place them on roll bottoms; top with sliced pickles, tomatoes, and piles of slaw; then slather the bun tops with yellow mustard and set them in place. Serve the completed burgers with chips alongside.
RR says: "If you make a double batch of chimichurri sauce one night you can make these burgers in a flash the next!" This is a variation of the steak recipe from yesterday. The chimichurri instructions are in that recipe. I got a day behind on my cooking, so I decided to skip a recipe. This is the one that got skipped. I marked that I liked it last time I made it, but I don't remember it at all. It does look good though, doesn't it?