Salsa Chicken Burgers
This recipe makes 4 servings
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 |
Ingredients
- 1/2 sweet green pepper, finely chopped
- 1/2 cup finely chopped onions
- 1/4 cup dry breadcrumbs
- 1/4 cup salsa
- 2 tbsp chopped fresh parsley
- 1 tsp hot pepper sauce
- 1/4 tsp each of salt and pepper
- 1 lb lean ground chicken
- 1 tbps vegetable oil
- 4 hamburger buns
- 4 romaine leaves
- 16 thin slices of 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.
Source : Canadian Living Magazine: February 2003
- Keywords : Main Course; Lunch; Skillet; Chicken; Cheese; Cucumbers; Onions; Green pepper; Sandwich;
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