ALICIA'S SPECIAL CHICKEN BURGERS
List of Ingredients
1/2 small onion
1/2 small green bell pepper
1 large egg
1 (10-ounce) can premium chicken breast packed in water
1/2 cup reduced-fat mayonnaise
1/4 teaspoon ground black pepper
3/4 cup plain bread crumbs
1 tablespoon vegetable oil
1 large, ripe tomato
5 kaiser rolls
5 lettuce leaves
Optional condiments of choice, such as Thousand Island dressing,
mayonnaise or Dijon mustard
Recipe
Peel onion half; drop through food-processor feed tube with motor
running to chop finely. Rinse and seed bell-pepper half; chop finely
in food processor.
Turn the processor motor off. Break egg into the processor bowl.
Drain chicken; put into bowl. Add mayonnaise and black pepper. Pulse
processor until mixture is just combined. Scrape down sides if
necessary. Spoon mixture into a 2-quart or larger bowl.
Add bread crumbs; stir with a spoon to combine.
Heat oil in an extra-deep 12-inch nonstick skillet over medium-high
heat for 1 minute. Using your hands, shape mixture into 5 patties
about 1/2-inch thick, adding patties to skillet as you shape them.
Fry patties until golden on 1 side, about 3 minutes. (If patties
start to burn, reduce heat to medium.) Turn patties; fry until golden
on the second side, about 3 minutes more. While patties cook, cut
tomato into 5 slices. Toast rolls, if desired. Place patties on
rolls; top with lettuce, tomato and condiments of choice. Serve at
once.
Yield: 5 servings.
Approximate nutrition information per serving: 411 calories; 13g fat
(30 percent calories from fat); 69mg cholesterol; 21g protein; 47g
carbohydrate; 3g fiber; 845mg sodium.
This recipes was published in Food on Monday, May 28, 2001 in the St. Louis Post-Dispatch. Chicken burgers were inspired by crab cakes Written by Alicia Ross, With Beverly Mills
posted on Meat-Lovers by Jamie Rahm
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