As Aired On July 12, 2012
Recipe Courtesy Of Pinon Market
Tip: Use boneless skinless chicken breasts for these burgers. While grinding the meat yourself is an extra step, it yields a far better burger. The addition of the bread crumbs and milk ensures moistness. These burgers are also terrific served open faced for more calorie savings.
1 Slice 100% Whole Wheat Sandwich Bread torn into pieces
¼ Cup Skim or 2% Milk
1 ½ Lb Ground Chicken Breast
1/2 Minced Onion
2 Cloves Garlic, Minced
1 T Soy Sauce
1 t Cayenne Pepper
½ t Ground Dry Mustard
¼ Cup Minced Parsley
Salt and Pepper
Whole Wheat Hamburger Buns
1.) Pulse the bread in the food processor to coarse crumbs. Add milk and pulse gently. Remove from work bowl and set aside.
2.) Cut chicken into small pieces and pulse in food processor until uniformly chopped. Remove from work bowl and set aside.
3.) Pulse onion and garlic in food processor until chopped fine. Add to ground chicken breast.
4.) Add soy sauce, mustard, cayenne.
5.) Mix gently, using your hands until thoroughly combined. Gently mix in bread crumb milk mixture.
6.) Divide meat into 4 portions and form into 1” thick patties. Refrigerate 30 minutes while you prepare grill.
7.) Pre-heat grill to high. Clean and lightly oil cooking grate.
8.) Brush burgers with oil or spray lightly with pan spray. Season patties with salt and pepper.
9.) Place burgers on grill and cook, turning only after a good sear has been achieved on the original side, 5-6 minutes.
10.) Flip and finish cooking on the second side until internal temperature reaches 160-165 on an instant read thermometer.
11.) Transfer burgers to a plate, tent loosely with foil and let rest 5 minutes. Toast buns lightly.
12.) Assemble burgers and top with lettuce, pickles, tomatoes and jazzed up condiments (recipes given on Pinon’s Facebook page
) and serve.
(Copyright 2012 Sinclair Broadcasting Group.)