Thai chicken hamburger (light)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Lean ground chicken |
| 4 | Thin green onions, finely chopped | |
| 2 | tablespoons | Cilantro, minced |
| 1½ | tablespoon | Fresh ginger root, finely minced |
| 1 | Clove garlic, finely chopped | |
| 1 | teaspoon | Grainy mustard |
| ½ | teaspoon | Chili paste or chili oil, (1/2 to 1 tsp.) |
| 2 | larges | Egg whites |
| ¾ | cup | Quick-cooking oats |
| ½ | teaspoon | Salt |
| Freshly ground black pepper, several grindings | ||
| 1 | Lime, cut in 6 wedges | |
Directions
1. Combine the ground chicken, green onions, cilantro, ginger, garlic, mustard, chili paste, egg whites, oats, salt and pepper. Form into 6 burgers.
2. In a large nonstick skillet, cook 3 burgers at a time for about 4 to 5 minutes per side on medium heat. Check to make sure burgers are cooked through. Hold in a warm oven while cooking the remaining burgers.
3. Serve with a lime wedge.
>From "The Olives Table" by Todd English.
Recipe by: Seattle Times 4/2/97 Posted to MC-Recipe Digest V1 #558 by Rooby <MsRooby@...> on Apr 08, 1997