Ingredients: 1 1/3 pound ground chicken meat, 2 green onions, chopped. 1 small zucchini (about 5 ounces), grated. 1 medium-size carrot, grated. 1 tablespoon chili powder, 3/4 teaspoon salt, 1/4 teaspoon ground cumin, 1/8 teaspoon ground red pepper (cayenne), One 16-ounce can vegetarian baked beans, 1 tablespoon prepared mustard, 1 tablespoon light molasses, 4 whole-grain sandwich rolls, Lettuce leaves. Directions: 1. In medium bowl, with hands, mix ground chicken, green onions, zucchini, carrot, chili powder, salt, cumin, and ground red pepper until well combined. 2. On waxed paper, with hands, shape ground-chicken mixture into four patties with BurgerMate. Set aside. 3. In 1-quart saucepan over medium heat, heat beans, mustard, and molasses to boiling. 4. Meanwhile, spray heavy 12-inch skillet with nonstick cooking spray. Over medium- high heat, heat skillet until very hot. With pancake turner, transfer chicken patties to hot skillet. Cook 5 minutes; turn patties and cook 5 minutes more or until no longer pink inside. Arrange patties on sandwich rolls with lettuce. Serve with baked beans. |
