|These were tender, juicy and very flavorful|
Asian Inspired Chicken Burgers
1 lb. Perdue Ground Chicken Breast
1-1/2 tablespoons low sodium Tamari sauce
1 or 2 green onions, sliced thinly
3 tablespoons carrots, grated
Freshly ground black pepper
Pinch of cayenne pepper
Mix all ingredients thoroughly in a medium bowl; form into 3 or 4 patties. Brown in a non-stick skillet lightly coated with olive oil; cooking until golden and done in the center (no pink remaining) or if you prefer, you can grill them. If you decide to grill these burgers, be careful because they are very moist and lean and may fall apart. They kept together very well cooking them on the stove.
These are SO good! Just made them tonight, after finding your blog via the Wheat Belly blog. I'm going to make your Cheddar Squash Souffle next!
Great Lisa...glad you liked the chicken burgers. Regarding the Cheddar Squash Souffle...I've had one person say hers turned out a little dry...so if you like yours more moist, add a little extra milk before baking it. Mine turned out moist...but everyone's tastes are a little different. Thanks!
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