Thai Ginger Chicken Burgers
- Total Time
- 0:30
- Prep
- 0:10
- Cook
- 0:20
- Serves
- 4
- Difficulty
- Easy
tk
-
98% fat-free uncooked chicken breast1 pound(s)
-
fat free egg substitute⅓ cup(s)
-
cilantro⅓ cup(s), chopped, fresh
-
dried plain breadcrumbs6 Tbsp
-
uncooked scallion(s)4 medium, white part only, chopped
-
ginger root1 tsp, greated, peeled
-
lime zest½ tsp, grated
-
table salt½ tsp
-
black pepper¼ tsp
-
canola oil2 tsp
-
mixed grain hamburger roll(s)4 item(s), toasted
-
mayonnaise4 tsp
-
sriracha chili sauce1 tsp
-
English cucumber(s)1 small, (16 thin slices)
-
uncooked red onion(s)4 slice(s), thick, (Thin slices)
-
lettuce4 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