|8 ounces||Ground chicken or turkey|
|1 tablespoon||Soy sauce|
|½ teaspoon||Minced fresh ginger|
|½ teaspoon||Minced fresh garlic|
|1 tablespoon||Oriental sesame oil|
|2 tablespoons||Bread crumbs; (up to 4)|
|1 medium||Carrot; peeled|
|1||Kirby cucumber; peeled|
|Vegetable oil for frying|
|2||Sesame seed hamburger buns; halved and toasted|
Serve with Asian mayonnaise and cucumber salad In a mixing bowl combine the ground chicken, soy sauce, ginger, garlic, and sesame oil. Season with salt and pepper.
With a vegetable peeler cut the cucumber vertically into long curly strips, avoiding and discarding the seeds. Cut the carrot, again using the vegetable peeler, into strips. Combine the cucumber and the carrot in a bowl.
Heat the oil in a 9inch nonstick skillet. Shape mixture into 2 patties, each about ¾ inch thick. Cook for about 5 to 6 minutes a side or until golden brown and cooked through. (At this point make the mayonnaise) Set each burger on a toasted bun, spread with Asian mayonnaise and top with carrot and cucumber.
Yield: 2 servings
Busted by Gail Shermeyer <4paws@...> Recipe by: COOKING MONDAY TO FRIDAY SHOW # MF6641 Posted to MC-Recipe Digest V1 #749 by 4paws@... (Shermeyer-Gail) on Aug 19, 1997
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