Zesty Southwestern Burgers & Cilantro Slaw

With July 4th falling smack dab in the middle of the week this year, we'll miss having a three-day weekend to really feel like we're getting a summer holiday. On the other hand, having an Independence Day celebration on a Wednesday feels like such a little treat to get us through the week. July in DC is hot, hot, hot, so we plan to spend as much time as possible at the neighborhood pool, where the heat seems to just slip away.

We'll stay hydrated by sipping Watermelon Mint Lemonade and Mango Lime Coolers and for a summery meal well enjoy this twist on all-American hamburgers, and serve them with a Greek Chopped Salad. I love these burgers, adapted from a Success Rice recipe, because the spices and slaw make them super flavorful, and the brown rice mixed in with the meat makes them extra healthy.

Here's a tip for slicing cabbage for the slaw: Cut the cabbage in half first, from top to bottom, then quarter it so you can easily remove the core. Lay the cabbage flat on the cutting board for easy and safe chopping and use a sharpened chef's knife to slice the cabbage thinly from top to bottom.