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Texas Chicken Burgers


  • 1 pound(s) ground chicken meat
  • 2 green onions, chopped
  • 1 small (5-ounce) zucchini , grated
  • 1 medium carrot, grated
  • 1 tablespoon(s) chili powder
  • .75 teaspoon(s) salt
  • .25 teaspoon(s) ground cumin
  • .125 teaspoon(s) ground red pepper (cayenne)
  • 1 can(s) (16-ounce ) vegetarian baked beans
  • 1 tablespoon(s) prepared mustard
  • 1 tablespoon(s) light molasses
  • 4 whole-grain sandwich rolls
  • Lettuce leaves


  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 3 1/2-inch round patties. 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.

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