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SAUTEED MINI CHICKEN BURGERS

Our kids gobbled up these delicious patties suggested by our friend Mark Spindel. They're so versatile -- the basic recipe is delicious, or you can give them an Indian flavor by adding curry powder or an Asian flavor by adding a little ginger and soy or teriyaki sauce. Serve them with rice pilaf with lentils, and a spinach salad with diced oranges and sliced red onion.
Ingredients
  Ground chicken 2 Pound
  Minced garlic 1 1⁄2 Teaspoon (3 Pieces)
  Flat leaf italian parsley 1⁄2 Cup (8 tbs), minced (Or More To Taste)
  Dried oregano/1 1/2 teaspoon fresh parsley 1⁄2 Teaspoon
  Dried basil/1 1/2 teaspoon fresh basil 1⁄2 Teaspoon
  Lemon juice 2 Tablespoon
  Salt 1⁄2 Teaspoon (To Taste)
  Black pepper 1⁄8 Teaspoon (Or To Taste)
  Bread crumbs 1⁄2 Cup (8 tbs)
  Extra virgin olive oil 2 Tablespoon
  Ketchup/Barbecue sauce/honey mustard/ both 1⁄2 Cup (8 tbs)
Directions

(If you are making the rice pilaf, start it first.) In a large bowl, thoroughly combine the chicken, garlic, parsley, oregano, basil and lemon juice. Season it with salt and pepper.
Put the bread crumbs on a small shallow dish. Form the chicken mixture into about 15 small, thin patties, about 2 inches in diameter. Press the patties into the bread crumbs to coat each side and set them aside on a plate. (At this point you can refrigerate them for up to 24 hours or proceed with the recipe.)
In a large nonstick skillet, heat the oil over medium heat. Cook the patties until they are browned on each side and cooked through, 8-10 minutes total. (Meanwhile prepare the salad, if you are serving it.) If the patties are cooking too fast on the outside, reduce the heat and partially cover the pan for a few minutes so the insides will cook, too. Serve them hot with honey mustard, barbecue sauce, ketchup, or your favorite condiments.

Scramble Flavor Booster: Add 1 tsp. curry powder or 1/4 tsp. ginger powder and 1 Tbsp. soy or teriyaki sauce to the burgers and/or serve them with spicy barbecue sauce or spicy mustard.

Tip:
I prefer the taste of flat leaf Italian parsley, but you can use flat leaf or curly leaf parsley interchangeably in most recipes.

SERVE WITH RICE PILAF WITH LENTILS & SPINACH SALAD WITH DICED ORANGES AND SLICED RED ONION

Prepare 1 pkg. rice pilaf with lentils according to the package directions.
In a large salad bowl, toss 6 - 12 oz. baby spinach with 1 orange, diced (reserve juice to add to salad dressing,) and 1/4 red onion, thinly sliced, and 2 - 4 Tbsp. vinaigrette dressing.

Nutritional Information per serving (% based upon daily values)
Calories: 230; Total Fat: 5g, 7%; Saturated Fat: 1g, 5%; Cholesterol: 90mg, 30%; Sodium: 170mg, 7%; Total Carbohydrate: 8g, 3%; Dietary Fiber: 1g, 4%; Sugar: 1g; Protein: 36g

Nutritional Information per serving with sidedish (% based upon daily values) (3/4 cup rice pilaf & 1 1/2 cups salad)
Calories: 415; Total Fat: 8g, 13%; Saturated Fat: 3g, 13%; Cholesterol: 98mg, 33%; Sodium: 801mg, 33%; Total Carbohydrate: 41g, 13%; Dietary Fiber: 8g, 33%; Sugar: 6g; Protein: 45g

This recipe has been excerpted from the book The Six O'Clock Scramble: Quick, Healthy, and Delicious Dinner Recipes for Busy Families. To see more about the book or to purchase it, visit www.thescramble.com or www.amazon.com.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Ingredient: 
Chicken
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
6

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