| 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
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