Thai Ginger Chicken Burgers
98% fat-free uncooked ground chicken breast
fat free egg substitute
⅓ cup(s), chopped, fresh
dried plain breadcrumbs
4 medium, white part only, chopped
1 tsp, greated, peeled
½ tsp, grated
mixed grain hamburger roll(s)
4 item(s), toasted
sriracha chili sauce
1 small, (16 thin slices)
uncooked red onion(s)
4 slice(s), thick, (Thin slices)
4 leaf/leaves, large
- Combine chicken, egg substitute, cilantro, ¼ cup bread crumbs, scallions, ginger, lime zest, salt, and pepper in large bowl just until blended.
- Place remaining 2 tablespoons bread crumbs on sheet of wax paper. With damp hands, form chicken mixture into 4 (½-inch-thick) patties. Dredge patties in bread crumbs, pressing gently to coat.
- Heat oil in large nonstick skillet over medium heat. Add patties. Cook, covered, turning occasionally, until instant-read thermometer inserted into side of burger registers 165°F, about 12 minutes.
- Stir together mayonnaise and Sriracha in cup. Spread on cut side of each bun top. Serve burgers in buns with cucumber, onion, and lettuce.
- Serving size: 1 burger