Recipe - Texas Chicken Burgers

1 pound Ground chicken meat
2 Green onions; chopped
1 small Zucchini; (about 5 ounces),
grated
1 md Carrot; grated
1 tablespoon Chili powder
Three fourths teaspoon Salt
One fourth teaspoon Ground cumin
1/8 teaspoon Ground red pepper; (cayenne)
16 ounce Can vegetarian baked beans
1 tablespoon Prepared mustard
1 tablespoon Light molasses
4 Wholegrain 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 groundchicken mixture into four 3
1/2inch round patties. Set aside.

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

4. Meanwhile, spray heavy 12inch 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
HoneyLime 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 MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Feb 26,
1998