Soy Ginger Chicken Burgers
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 356356 cal |
| pro | 23 g23g pro |
| total fat | 8 g8g total fat |
| carb | 46 g46g carb |
| fibre | 5 g5g fibre |
| chol | 47 mg47mg chol |
| sodium | 640 mg640mg sodium |
| Sugars | 5 g5g Sugars |
Ingredients
- 1 carrot 1 carrot
- 1 egg white 1 egg white
- 2 green onions , finely chopped2 green onions, finely chopped
- 2 cloves garlic , minced2 cloves garlic, minced
- 1/2 cup panko bread crumbs 1/2 cup panko bread crumbs or dry breadcrumbs
- 2 tbsp sodium-reduced soy sauce 2 tbsp sodium-reduced soy sauce
- 2 tsp grated gingerroot 2 tsp grated gingerroot
- 2 tsp Splenda® Brand Brown Sugar Blend 2 tsp Splenda® Brand brown sugar blend
- 1 tsp sesame oil 1 tsp sesame oil
- 1 lb ground chicken 1 lb ground chicken
- 6 multigrain burger buns 6 multigrain burger buns
- Optional Garnishes:
- 6 lettuce leaves 6 lettuce leaves
- 1 pkg alfalfa sprouts 1 pkg alfalfa sprouts
- 6 slices cucumbers 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
Source : SPLENDA®
- Keywords : Main Course; Grill/Barbecue; Chicken; Soy sauce; Ginger; Dinner; Lunch;
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