| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Poultry | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Sour cream |
| 2 | tb | Mayonnaise |
| 2 | tb | Dijon mustard |
| 1 | lb | Ground chicken |
| 1 | Egg, lightly beaten | |
| 1 | c | Fresh whole-wheat bread crumbs |
| 1/2 | c | Chopped scallions |
| 1/4 | c | Chopped fresh dill, or 2 ts. dried |
| 1/2 | ts | Salt |
| 1/4 | ts | Freshly ground pepper |
| 4 | Thick slices of whole-wheat bread | |
| 4 | Leaves of red leaf lettuce |
INSTRUCTIONS
Prepare a medium-hot fire in a grill. Lightly oil grill rack or coat with nonstick vegetable spray. In a small bowl, stir together sour cream, mayonnaise, and 1 tablespoon of mustard. Cover mustard sauce and refrigerate. In a mixing bowl, combine chicken, egg, bread crumbs, scallions, dill, salt, pepper, and remaining 1 tablespoon mustard. Mix with your hands to blend well. Form into 4 patties, each about 3 inches in diameter. Grill chicken patties, turning once, until white throughout but still juicy, about 12 to 15 minutes. About 2 minutes before chicken is done, grill bread, turning once until lightly toasted. To serve, spread mustard sauce on toast. Add lettuce and then burgers. Serves: 4 Typed in MMFormat by cjhartlin@msn.com Source: Cookbook Digest Sep/Oct 97. Posted to MM-Recipes Digest V4 #257 by "Cindy Hartlin" <CJHARTLIN@classic.msn.com> on Sep 30, 97
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”