Thai Ginger Chicken Burger

Photo by Stacy G.

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

Ingredients

  • 4

    scallions, white part only, thinly sliced

  • 1

    tablespoon chopped peeled fresh ginger

  • 1

    pound skinless boneless chicken breasts. cut into 2 inch pieces.

  • 1/2

    cup plus 1/3 cup plain dried bread crumbs

  • 1/3

    cup fat free egg substitute

  • 1/3

    cup chopped fresh cilantro

  • 1/2

    teaspoon grated lime zest

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon black pepper

  • 4

    muntigrain hamburger buns, toasted

  • 16

    thin slices English (seedless) cucumber

  • 4

    thin slices red onion

  • 4

    leaf lettuce leaves

Directions

With motor running, add scallions and ginger through feed tube of food processor and process until finely minced. Stop food processor and add chicken; pulse until coarsely chopped. Transfer to medium bowl; stir in 1/2 cup of the bread crumbs, the egg substitute, cilantro, lime zest, salt and pepper. Place remaining 1/3 cup bread crumbs on sheet of wax paper. With damp hands, form chicken mixture into 4 (1 inch thick) patties. Dredge patties in bread crumbs, pressing gently to coat. Transfer patties to plate; cover and refrigerate 30 minutes. Spray large nonstick skillet with nonstick spray and set over medium high heat. Add patties; cover and cook, turning occasionally, until instant read thermometer inserted into side of burger registers 165, 13-15 minutes. Serve burger in buns topped with cucumber, onion and lettuce.

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