Thai Ginger Chicken Burger
By á-3090
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
Details
Servings 4
Preparation time 15mins
Cooking time 30mins
Preparation
Step 1
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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