Asian chicken burger

Ingredients:

• 1 1/2 cups (375 mL) coleslaw mix (from 16-oz bag) 
• 1 medium green onion, chopped (1 tbsp/15 mL) 
• 3 tbsp (45 mL) Asian vinaigrette dressing 
• 1 lb (500 g) ground chicken 
• 1/2 cup (125 mL) plain bread crumbs 
• 1 tbsp (15 mL) soy sauce 
• 2 cloves garlic, finely chopped 
• 2 tsp (10 mL) sesame oil 
• 1/4 teaspoon freshly ground pepper
• 4 hamburger buns, split

Preparation:

            Heat gas or charcoal grill. In small bowl, toss coleslaw mix and onion with dressing; set aside.
In medium bowl, mix remaining ingredients except buns. Shape mixture into 4 patties, about 3/4 inch thick.
Carefully brush oil on grill rack. Place patties on grill over medium heat. Cover grill; cook 10 to 14 minutes, turning once, until thermometer inserted in center of patties reads 165°F. During last 2 minutes of grilling, place buns, cut sides down, on grill.

           Place burgers on bun bottoms. Using slotted spoon, top each burger with about 1/3 cup coleslaw mixture. Cover with bun tops.