Lemon Poppy Burgers with Napa Slaw and Potatoes

Lemon Poppy Burgers with Napa Slaw and Potatoes
4 servings

5 tablespoons honey
1/4 cup vegetable oil
Juice of 1 lime
2 tablespoons apple cider vinegar
2 teaspoons hot pepper sauce
1 small head napa cabbage, shredded (about 4 cups)
1/2 English cucumber, cut into strips
1 red bell pepper, cut into strips
1 1/4 cups chopped scallions
1/2 cup chopped mint
Salt and pepper
2 large potatoes, sliced 1/2-inch thick
1 teaspoon five-spice powder
1 % pounds ground chicken
1 tablespoon grill seasoning
2 teaspoons poppy seeds
2 teaspoons grated lemon peel
1/3 cup yellow mustard
1 tablespoon fresh lemon juice
4 kaiser rolls, split
4 leaves bibb lettuce
4 slices yellow tomato 4 slices red onion
Sliced sweet pickles, for garnish

1. In a large bowl, stir together 2 tablespoons honey, 2 tablespoons oil, the lime juice, vinegar and hot sauce. Add the cabbage, cucumber, bell pepper, 3/4 cup scallions and the mint; season with salt and pepper.

2 Preheat the oven to 450°. On a baking sheet, toss the potatoes with 1 tablespoon oil, the five-spice powder, and salt and pepper. Bake until crisp at the edges, 25 minutes.

3 Meanwhile, in a medium bowl, mix the chicken with the grill seasoning, poppy seeds, lemon peel and remaining Y2 cup scallions. Form into 4 patties.

4 In a large nonstick skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the chicken patties and cook until the juices run clear, about 6 minutes on each side.

5 In a small bowl, combine the mustard, lemon juice and remaining 3 tablespoons honey. Set each burger on a roll bottom; top with a lettuce leaf, tomato slice, onion slice and pickles. Slather the bun tops with the honey mustard and cover the burgers. Serve with the slaw and potatoes.

Source: Everyday with Rachael Ray - Feb.. 2008