Salsa Chicken Burgers
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Servings: 4
Ingredients:
Salsa Chicken Burgers
Photography by Michael Alberstat
| Nutritional Info | |
| Per serving: about | - |
| cal | 508 |
| pro | 30 g |
| total fat | 25 g |
| sat. fat | 7 g |
| carb | 41 g |
| fibre | 3 g |
| chol | 99 mg |
| sodium | 733 mg |
| % RDI: | - |
| calcium | 23% |
| iron | 30% |
| vit A | 12% |
| vit C | 37% |
| folate | 42% |
Suggested Recipes
-
Half sweet green pepper, finely chopped
1/2 cup (125 mL) finely chopped onion
1/4 cup (50 mL) dry bread crumbs
1/4 cup (50 mL) salsa
2 tbsp (25 mL) chopped fresh parsley
1 tsp (5 mL) hot pepper sauce
1/4 tsp (1 mL) each salt and pepper
1 lb (500 g) lean ground chicken
1 tbsp (15 mL) vegetable oil
4 hamburger buns
4 leaves romaine lettuce
16 thin slices english cucumber
1/2 cup shredded Monterey_Jack_cheese
Preparation:
In large bowl, combine green pepper, onion, bread crumbs, salsa, parsley, hot pepper sauce, salt and pepper; mix in chicken. Shape into four 1/2-inch (1 cm) thick patties.
In nonstick skillet, heat oil over medium-high heat; fry burgers, turning once, until golden and no longer pink inside, about 12 minutes. Meanwhile, heat buns.
Sandwich burgers in buns along with lettuce, cucumber and cheese.
Additional Information
- Substitution: Use ground pork or veal instead of the chicken.
Plan-Ahead: Double chicken mixture to make another meal. Layer extra uncooked patties between waxed paper in airtight container and freeze for up to 1 month.
Tags:
Main Course; Sandwiches-Burgers-Wraps; Vegetables; Poultry-Chicken; Cheese/Other Dairy; Skillet; Make It Tonight;
Source
Canadian Living Magazine: February 2003
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