Texas chicken burgers

Yield: 4 Servings

Measure Ingredient
1 pounds Ground chicken meat
2 Green onions; chopped
1 small Zucchini; (about 5 ounces), grated
1 medium Carrot; grated
1 tablespoon Chili powder
¾ teaspoon Salt
¼ teaspoon Ground cumin
⅛ teaspoon Ground red pepper; (cayenne)
16 ounces Can vegetarian baked beans
1 tablespoon Prepared mustard
1 tablespoon Light molasses
4 Whole-grain sandwich rolls
Lettuce leaves

1. In medium bowl, with hands, mix ground chicken, green onions, zucchini, carrot, chili powder, salt, cumin, and ground red pepper until well combined.

2. On waxed paper, with hands, shape ground-chicken mixture into four 3½-inch round patties. Set aside.

3. In 1-quart saucepan over medium heat, heat beans, mustard, and molasses to boiling.

4. Meanwhile, spray heavy 12-inch skillet with nonstick cooking spray. Over medium- high heat, heat skillet until very hot. With pancake turner, transfer chicken patties to hot skillet. Cook 5 minutes; turn patties and cook 5 minutes more or until no longer pink inside. Arrange patties on sandwich rolls with lettuce. Serve with baked beans.

Each serving: About 400 calories, 35 g protein, 47 g carbohydrate, 10 g total fat (3 g saturated), 83 mg cholesterol, 1145 mg sodium.

Copyright © 1995 The Hearst Corporation; all rights reserved Notes: Hearty but healthy eating, with baked beans and Coleslaw with Honey-Lime Vinaigrette. Work Time: 15 minutes; Total Time: 27 to 30 minutes. Buy lean ground chicken.

Buster for McRecipe by Pat Hanneman (kitpath) feb98 Recipe by: Homearts Recipe Archive Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 26, 1998

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