Mexican chicken burgers

By J. Scott Wilson

 

Serve these burgers on toasted buns with tomato slices and lettuce; drizzle with taco sauce.


16 ounces boneless, skinless chicken breast halves, ground
½ cup cooked rice (white or brown)
¼ cup cooked black, kidney, or garbanzo beans (drain and rinse canned beans)
2 tablespoons tomato paste
1 tablespoon minced onion
1 teaspoon chili powder
1 clove garlic, minced
½ teaspoon pepper
Dash of salt
1 tablespoon olive oil

Transfer the ground chicken to a medium mixing bowl; stir in the remaining ingredients, except the oil for cooking. Form each mixture into 4 patties, each 4 inches in diameter and about ½-inch thick.

Heat the oil in a medium nonstick skillet over medium-high heat. Add the patties and cook about 5 minutes on each side, or until they are lightly browned and cooked through. (If you prefer, the burgers can be broiled or cooked on either a stovetop or outdoor grill.)

Serve the patties on frills of leaf lettuce or on toasted buns with your choice of accompaniments.

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