Chicken Burgers with a Twist (03.21.13)

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by Jennifer Burns, Intermountain Medical Center Heart Institute

  • 3/4 lb ground chicken
  • 1/2 can black or white beans, smashed or pureed
  • 1/2 cup fine whole wheat breadcrumbs
  • 1 large egg white
  • 1 medium carrot, shredded
  • 1/2 medium yellow or white onion, finely diced
  • 1/4 cup low-sodium ketchup
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 teaspoon salt substitute
  • 1/2 teaspoon pepper
  • 2 tablespoon extra virgin olive oil, divided
  • 4 whole wheat or whole grain hamburger buns
  • 4 tablespoons low-sodium mustard
  • 4 tomato slices
  • 1/4 cup baby spinach leaves
  • 4 thin red onion slices

Preheat oven to 350 degrees F.

Combine the first 11 ingredients in a large bowl. Mix well using your hands. Form into 4 patties. In a skillet up to medium-medium high heat, add the oil. Cook the patties for 5-6 minutes on each side or until completely cooked through. Brush each side of the buns with remaining tablespoon of oil. Place on a baking sheet and cook in the oven for 5 minutes. Brush each bun with the mustard. Top with a tomato slice, some of the spinach leaves and an onion slice. Serve immediately.

Cook’s note: By adding the beans, it cuts back on the meat and adds fiber.