| 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 | T | Cilantro, minced |
| 1 1/2 | T | Fresh ginger root, finely |
| minced | ||
| 1 | Clove garlic, finely chopped | |
| 1 | t | Grainy mustard |
| 1/2 | t | Chili paste or chili oil |
| 1/2 to 1 tsp. | ||
| 2 | Egg whites | |
| 3/4 | c | Quick-cooking oats |
| 1/2 | t | Salt |
| Freshly ground black pepper | ||
| several grindings | ||
| 1 | Lime, cut in 6 wedges |
INSTRUCTIONS
Combine the ground chicken, green onions, cilantro, ginger, garlic, mustard, chili paste, egg whites, oats, salt and pepper. Form into 6 burgers. 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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 218
Calories From Fat: 42
Total Fat: 4.7g
Cholesterol: 30.2mg
Sodium: 667mg
Potassium: 247.4mg
Carbohydrates: 27.5g
Fiber: 2.7g
Sugar: <1g
Protein: 17.4g