The herbed butter in the center of the burger adds great flavor and tons of moisture and is a good-time, exploding centerpiece to this fast and simple meal.

　　

Ingredients

4 servings

　　1/4 cup fresh flat-leaf parsley, chopped

　　2 tablespoons chopped fresh chives

　　1 tablespoon fresh thyme leaves, chopped (a few sprigs, stripped)

　　4 tablespoon-size tabs of cold butter (1/2 stick cut in 4 thick slices)

　　2 pounds ground chicken

　　3 tablespoons Worcestershire sauce

　　3 tablespoons Dijon mustard, divided

　　Salt and freshly ground black pepper

　　Extra-virgin olive oil (EVOO), for drizzling

　　4 rounded tablespoons sour cream

　　Juice of 1 lemon

　　4 to 5 tablespoons chopped fresh dill

　　1 tablespoon prepared horseradish

　　8 radishes, sliced

　　1/2 small red onion, thinly sliced

　　2 cups shredded carrots (on the produce aisle)

　　1 English (seedless) cucumber (the one wrapped in plastic), cut in half lengthwise, then thinly sliced into half-moons

　　3 celery ribs, thinly sliced

　　2 cups coleslaw mix (on the produce aisle)

　　4 slices of rye bread or marble rye, toasted

　　

Step 1

Preheat a large nonstick skillet, indoor grill pan, or tabletop grill to medium-high heat.

　　

Step 2

On your cutting board, combine 2 tablespoons of the chopped parsley, the chopped chives, and the chopped thyme. Dip the tabs of cold butter into the herbs one at a time, pressing the herbs into the butter to coat them completely.

　　

Step 3

In a medium bowl combine the ground chicken, Worcestershire sauce, 2 tablespoons of the mustard, salt, and pepper. Form the mixture into 4 large patties no more than 1 inch thick. Nest 1 herb-coated cold butter tab into the center of each patty and gently form the patty around the butter. Drizzle EVOO over the patties and place them in a hot skillet or on a hot grill. Cook for 5 to 6 minutes on each side.

　　

Step 4

While the burgers are cooking, in a mixing bowl thoroughly combine the sour cream, lemon juice, dill, horseradish, and the remaining tablespoon of mustard. Add the radishes, red onion, carrots, cucumber, celery, coleslaw mix, the remaining 2 tablespoons of chopped parsley, and salt and pepper to taste. Toss to combine. Serve the Kiev burgers open-faced on a slice of toast with the salad alongside.

　　Rachael Ray's 30-Minute Get Real Meals