Thai Chicken Hamburger (Light) Recipe - Cooking Index
1 1/2 lbs | 681g / 24oz | Lean ground chicken |
4 | Green onions - finely chopped | |
2 tablespoons | 30ml | Cilantro - minced |
1 1/2 tablespoons | 22ml | Fresh ginger root - finely minced |
1 | Garlic - finely chopped | |
1 teaspoon | 5ml | Grainy mustard |
1/2 teaspoon | 2.5ml | Chili paste or chili oil - (1/2 to 1 tsp.) |
2 teaspoons | 10ml | Egg whites (large) |
3/4 cup | 46g / 1.6oz | Quick-cooking oats |
1/2 teaspoon | 2.5ml | Salt |
Freshly ground black pepper - several grindings | ||
1 | Lime - cut in 6 wedges |
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.
Source:
Seattle Times 4/2/97
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