 |
PACIFIC RIM CHICKEN BURGERS ( from the Chicken Cookbook)
1 ¼ pounds ground chicken
1 clove garlic, minced
2/3 cup panko
1 tsp. Asian chili sauce
1 egg, lightly beaten
1 tsp. salt
2 green onions, thinly sliced
1 tbs. vegetable oil
3 tbs. chopped cilantro
red leaf lettuce, peeled, seeded and thinly sliced cucumber
Glaze:
½ cup bottled teriyaki glaze
4 tsp. honey
Ginger Mayonnaise:
½ cup mayonnaise
2 tsp. sweet pickle relish
2 tsp. minced ginger
2 tsp. lime juice
1 clove garlic, minced
¼ tsp. salt
Combine chicken, panko, egg, onions, cilantro, garlic, chili sauce and salt. With oiled hands, form into 4 patties.
Combine teriyaki glaze and honey in a small bowl. Combine ingredients for Ginger Mayonnaise; refrigerate.
Heat oil in large, nonstick frying pan over medium-high heat; add chicken patties and cook about 10 minutes or until cooked through. Turn once and brush with teriyaki glaze.
Place burgers on toasted buns and top with lettuce, cucumber and ginger mayonnaise. Garnish with additional cilantro and cucumber slices. Serves 4.
ENJOY!!
|
|
