| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
Thai |
Lowfat, Poultry, Seattle tim |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Lean ground chicken |
| 4 |
|
Thin green onions, finely chopped |
| 2 |
tb |
Cilantro, minced |
| 1 1/2 |
tb |
Fresh ginger root, finely minced |
| 1 |
|
Clove garlic, finely chopped |
| 1 |
ts |
Grainy mustard |
| 1/2 |
ts |
Chili paste or chili oil, (1/2 to 1 tsp.) |
| 2 |
lg |
Egg whites |
| 3/4 |
c |
Quick-cooking oats |
| 1/2 |
ts |
Salt |
|
|
Freshly ground black pepper, several grindings |
| 1 |
|
Lime, cut in 6 wedges |
INSTRUCTIONS
1. Combine the ground chicken, green onions, cilantro, ginger, garlic,
mustard, chili paste, egg whites, oats, salt and pepper. Form into 6
burgers.
2. In a large nonstick skillet, cook 3 burgers at a time for about 4 to 5
minutes per side on medium heat. Check to make sure burgers are cooked
through. Hold in a warm oven while cooking the remaining burgers.
3. Serve with a lime wedge.
>From "The Olives Table" by Todd English.
Recipe by: Seattle Times 4/2/97 Posted to MC-Recipe Digest V1 #558 by Rooby
<MsRooby@sprintmail.com> on Apr 08, 1997
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