Thursday, February 7, 2013

Recipe of the Week: Thai Ginger Chicken Burgers


We love burgers around our house and I am always in search of an alternative to ground beef.  This recipe would also work well with ground turkey.  The added Thai influenced ingredients make the burgers super moist.

Enjoy!
Stacy


Thai Ginger Chicken Burgers with Spicy Peanut Sauce


Ingredients:

4 green onions
1 tablespoon ginger, I used 2-3 good sized pieces
1 pound chicken breasts or you could use ground chicken
1/2 cup (into mix) plus an extra 1/3 cup bread crumbs
1/3 cup egg substitute
1/3 cup fresh cilantro, chopped
1/2 teaspoon lime zest, plus juice of 1/2 lime
1/2 tablespoon chopped garlic
salt and pepper
1 tablespoon olive oil
4 multi-grain hamburger buns
16 slices of English cucumbers
4 red onion slices
4 iceberg lettuce wedges

Sauce:

1/4 cup room temperature chunky peanut butter
1 tablespoon rice wine vinegar
2 tablespoons soy sauce
1/2 teaspoon cayenne pepper
2 tablespoons vegetable oil
 

Directions:

Add green onions and ginger to food processor and pulse a few times, then add chicken (if you are using whole chicken breasts, cut each breast into several pieces before feeding into processor). 

Transfer chicken mixture to a mixing bowl and add 1/2 cup bread crumbs, egg substitute, cilantro, lime zest (and juice), garlic and salt and pepper.

On a sheet of wax paper, sprinkle 1/3 cup bread crumbs. With wet hands, form 4 patties with chicken mixture and dredge patties in bread crumbs, pressing to coat.

Place patties in the refridgerator for 30 minutes.  

Add 1 tablespoon olive oil into a frying pan and heat to medium.  Add patties to hot pan and cover, cooking for 5-7 minutes per side or until a meat thermometor reaches 165F.

Serve on buns with cucumber, onion and lettuce.  Drizzle with sauce, if desired.

For sauce: Mix together the peanut butter, vinegar, soy and cayenne pepper.  Steam in oil.

Recipe courtesy of Weight Watchers
Image courtesy of Google Images