A new twist on a summertime favorite, these juicy burgers are a leaner alternative to traditional beef. Seasoned with tarragon and garlic, this meaty meal is sure to be a hit with everyone at your table—adults and kids alike.
All Fired Up! by Margaret Howard, images copyright Le Group Polygone. Copyright 2010; Firefly Books
|1 pound lean ground chicken||1/8 teaspoon freshly ground pepper|
|1 1/2 cups finely chopped mushrooms||6 whole wheat buns, halved|
|2 green onions, chopped||Tomato slices, for Toppings|
|1 to 2 cloves garlic, minced||alfalfa sprouts or leaf lettuce, for Toppings|
|1/4 cup oat bran||cranberry sauce or mustard, for Toppings|
|1 1/4 teaspoons dried tarragon or 1 tbsp fresh||light mayonnaise, for Toppings|
|1/2 teaspoon salt|
Lightly combine chicken, mushrooms, onions, garlic, oat bran, tarragon, salt and pepper. Gently form into 6 evenly shaped patties, about 3/4-inch thick. Refrigerate patties for at least 1 hour before grilling (see Tip).
Preheat grill on medium. Place patties on lightly oiled grill rack. Close lid and grill for 6 to 7 minutes per side or until an instant-read thermometer inserted sidewise into center of each patty reads 165°F; turn once.
During last few minutes of cooking, place buns on top rack of grill to warm. Fill each bun with a cooked patty; top with choice of garnishes. Makes 6 servings.
Tip: Patties hold together best if covered and refrigerated for about 1 hour before cooking.
Safety Tips: A little care for your chicken is in order. After handling raw chicken, wash your hands and all utensils with hot soapy water and rinse well. After grilling, always put burgers on a clean plate. Never use a plate that held the raw burgers.
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