Grilled Chicken Burg­ers

TAKES: 30 min. MAKES: 4 serv­ings Th­ese chicken burg­ers get a de­li­cious hint of sweet­ness with tart ap­ples mixed right into the pat­ties. The cran­ber­ry­mayo spread adds a unique touch that takes this recipe over the top. —Deb­bie Gau­thier, Tim­mins, ON

Simple & Delicious - - ON THE MENU -

1 medium tart ap­ple, peeled and finely chopped 1 small onion, finely chopped 1 cel­ery rib, finely chopped ¹₄ tsp. salt ¹₄ tsp. poul­try sea­son­ing

Dash pep­per 1 lb. ground chicken ¹₄ cup whole-berry cran­berry sauce 1 Tbsp. may­on­naise 4 ham­burger buns, split

Bibb let­tuce leaves, op­tional

1. In a large bowl, com­bine the first six in­gre­di­ents. Crum­ble ground chicken over mix­ture and mix well. Shape into four pat­ties.

2. Cook burg­ers on an in­door grill un­til a ther­mome­ter reads 165°,

10-12 min­utes.

3. In a small bowl, com­bine cran­berry sauce and may­on­naise. Serve burg­ers on buns with cran­berry spread and, if de­sired, let­tuce.

1 BURGER 345 cal., 14g fat (3g sat. fat), 76mg chol., 450mg sod., 34g carb. (11g sug­ars, 2g fiber), 22g pro.

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