Soy Ginger Chicken Burgers
24 people added this to their Recipe Box
This recipe makes 6 servings
| Nutritional Info | |
|---|---|
| Per serving: about | - |
| cal | 356 |
| pro | 23 g |
| total fat | 8 g |
| carb | 46 g |
| fibre | 5 g |
| chol | 47 mg |
| sodium | 640 mg |
| Sugars | 5 g |
Ingredients
-
1 carrot
1 egg white
2 green onions, finely chopped
2 cloves garlic, minced
1/2 cup panko bread crumbs or dry breadcrumbs
2 tbsp sodium-reduced soy sauce
2 tsp grated gingerroot
2 tsp Splenda® Brand brown sugar blend
1 tsp sesame oil
1 lb ground chicken
6 multigrain burger buns
Optional Garnishes:
6 lettuce leaves
1 pkg alfalfa sprouts
6 slices cucumbers
Preparation:
Shred enough carrot to make 1/2 cup (125 mL); squeeze out liquid.
In bowl, whisk egg white; whisk in carrot, onions, garlic, panko, soy sauce, ginger, SPLENDA® Brown Sugar Blend and oil. Mix in chicken. Shape into six 1/2 inch (1.25 cm) thick patties.
Place on greased grill over medium heat; close lid and grill, turning once, for 15 minutes or until digital thermometer inserted sideways into each patty reads 165°F (74°C). Serve on buns garnished with cucumber, lettuce and sprouts (if using).
Additional Information:
-
Developed by the Canadian Living Test Kitchen
Tags:
Source: SPLENDA®
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