| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry, Main dish |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Boneless, skinless chicken meat (white and dark) |
| 1 |
|
Onion, peeled and quartered |
| 1/4 |
c |
Fresh parsley leaves |
| 1/4 |
c |
Fresh parsley stalks |
| 2 |
tb |
Dijon mustard |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
c |
Cooked brown rice |
| 1 |
tb |
Olive oil with a dash of dark toasted sesame oil |
INSTRUCTIONS
Chop meat into small pieces. Place the onion, parsley, mustard, salt and
pepper into food processor. Pulse until onion is minced but not pureed.
Transfer to large bowl and set aside. Process meat, in 2 batches if
necessary, for about 20 pulses. Transfer to bowl withonion mixture. Add the
rice and stir until well mixed. Form into 4 patties. (It's easier to make
patties if the mixture is chilled for an hour.) Heat oil in large skillet.
Cook chicken burgers 4 minutes each side.
Serve on whole wheat buns with lettuce and tomato.
I made these a couple of nights ago....really flavorful!! I didnt' have any
onion and they still were fantastic. I also found that I had lots of meat
after de-boning the chicken...it made about 6 patties.
From Graham Kerr's Minimax Cookbook.
Food & Wine RT [*] Category 7, Topic 8 Message 104 Sun Jan 10, 1993
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