Happy Father’s Day to all the great dads out there! We wish everyone a happy and healthy Father’s Day. I know it’s grilling season and here is a twist on the classic burger. Cook one for dad and let him know how much you appreciate him.

Miso Glazed Chicken Burgers with Cabbage-Apple Slaw (from CountryLiving.com)

• 2 lbs ground chicken
• 1 cup bread crumbs – (can be gluten free)
• 1 medium onion, finely chopped (about 1 1/3 cups)
• 2 celery stalks, finely chopped
• 2 egg whites
• 3 tbsp sesame oil
• Sea Salt and freshly ground pepper
• 1/2 cup miso paste (available at The Fruitful Yield)
• 3 tbsp brown sugar
• 1/3 cup apple cider vinegar plus 2 tbsp
• 2 cups shredded cabbage (purple and/or white)
• 2 crisp, sweet apples, quartered and thinly sliced
• 8 buns (can be gluten free)

1. In a large bowl, combine chicken, breadcrumbs, 2/3 cup onion, celery, egg whites and 2 tbsp sesame oil.  Season with 2 tsp each salt and pepper. Shape into 8 equal (about 5 1/2 ounces each) patties. Place patties between squares of waxed paper and refrigerate until chilled, at least one hour.
2. In a small bowl, combine miso paste, 2 tbsp brown sugar, and 2 tbsp cider vinegar.  Equally divide miso glaze into 2 bowls (1 for grilling and 1 for drizzling on slaw). Set both aside.
3. In a large bowl, toss to combine cabbage, apples, and remaining onion, sesame oil, brown sugar and cider vinegar. Set aside.
4. Heat grill to medium. Grill buns, spit side down, until warmed, about 2 minutes.  Transfer to a platter.  Brush grill with oil and grill burgers, about 6 minutes per side. Brush burgers with miso glaze from the first bowl, flip,and grill for 1 1/2 minutes more.  Repeat for other side.  Place burgers on buns; then layer with slaw, a drizzle of miso glaze from second bowl-enjoy!

We hope you enjoy the weekend and celebrate your dad!