Also, how do you like the new website design???
I found this recipe in my Weight Watchers PointsPlus Cookbook and knew that I had to try it. I didn't make any changes to the recipe and t turned out really well. They are really satisfying and packed with flavor.
The cookbook recommends that you top the burgers with sambai olek if you want them spicy. I had never heard of that before, but I wonder how they would taste with some sriracha on top?
Thai Ginger Chicken Burgers
Adapted from Weight Watchers PointsPlus Cookbook
Makes 4 servings, serving size 1 burger
4 scallions, white part only, thinly sliced
1 tablespoon chopped, peeled ginger
1 pound boneless, skinless chicken breasts, cut into chunks
1/2 cuo plus 1/3 cup plain dried bread crumbs
1/3 cup fat free egg substitute
1/3 cup fresh cilantro, chopped
1/2 teaspoon grated lime zest
1/2 teaspoon salt
1/4 teaspoon black pepper
4 toasted multigrain or whole wheat hamburger buns
16 thin sliced seedless (English) cucumber
4 thin slices red onion
4 lettuce leaves
1. Process scallions and ginger in a food processor until finely minced; stop the motor and add chicken; pulse until it is coarsely chopped.
2. Transfer mixture into a medium bowl; stir in egg substitute, 1/3 cup breadcrumbs, cilantro, salt pepper and lime zest.
3. On a sheet of wax paper, place the remaining 1/3 cup bread crumbs; form the chicken mixture into 4 1-inch thick patties with damp hands; dredge the patties in bread crumbs, pressing to coat; transfer the patties to a plate and refrigerate 30 minutes.
4. Spray a large nonstick skillet with cooking spray set over medium-high heat; add patties and cover and cook, turning occasionally, until a thermometer placed in the side of the patties reads 165 degrees F, about 15 minutes; serve on the buns topped with cucumber, lettuce and onion.