The Supermarket Diet’s Texas Chicken Burgers

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One of Good Housekeeping‘s Supermarket Diet recipes, these hearty but healthy Texas Chicken Burgers can be served with baked beans and plenty of garden-fresh fixins’. On the side: Serve each person 1 cup steamed broccoli drizzled with 1 teaspoon olive oil, a spritz of lemon juice, and salt and pepper to taste.

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  • 1 lb. ground chicken meat
  • 2 green onions
  • 1 small zucchini
  • 1 medium carrot
  • 1 tbsp. chili powder
  • 1/4 tsp. ground cumin
  • tsp. ground red pepper (cayenne)
  • 3/4 tsp. salt
  • 1 can vegetarian baked beans
  • 1 tbsp. prepared mustard
  • 1 tbsp. light molasses
  • 4 whole-grain sandwich rolls
  • Lettuce leaves, sliced tomato, and mustard (optional)

Directions

    1. Step 1In medium bowl, combine ground chicken, green onions, zucchini, carrot, chili powder, cumin, ground red pepper, and 3/4 teaspoon salt just until blended but not overmixed.
    2. Step 2On waxed paper, shape mixture into four 3 1/2-inch round patties, pressing firmly; set aside.
    3. Step 3In 1-quart saucepan, over medium heat, heat beans, mustard, and molasses to boiling.
    4. Step 4Meanwhile, spray heavy 12-inch skillet with nonstick cooking spray. Heat skillet over medium-high heat until very hot but not smoking. Add patties to hot skillet and cook 5 minutes. Turn patties and cook until no longer pink inside (internal temperature should reach 165 degrees F.).
    5. Step 5Top bottom half of each roll with lettuce, then with a patty; add tomato slice and dollop of mustard if you like. Replace top half of rolls. Serve with baked beans.

The Supermarket Diet's Texas Chicken Burgers

Rita Maas

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