Chicken Burgers with Peanut Sauce
From Cooking Light: No recipe can offer too much flavor for Assistant Food Editor Ann Taylor Pittman. Her burger is made spicy with Thai Chile paste and rounded out with a sweet, creamy Thai style peanut sauce. Onion sprouts, which look familiar to alfalfa sprouts, have a pungent bite. You can find them next to the alfalfa sprouts in many supermarkets.
Yield: 4 Ready in 40 minutes
Cuisine: AmericanMain Ingredient: Chicken
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| Sauce: |
| 2 tablespoonspeanut butter |
| 2 teaspoonslow sodium soy sauce |
| 1 1/2 teaspoonsdark sesame oil |
| 1 teaspoonWater |
| 1 teaspoonrice vinegar |
| 1 cloveGarlic; minced |
| Burgers: |
| 1/2 cupgreen onion; finely chopped |
| 1 tablespoonchile paste with garlic |
| 2 teaspoonsfresh ginger; peeled and grated |
| 2 teaspoonslow sodium soy sauce |
| 1/4 teaspoonSalt |
| 1 poundboneless skinless chicken breast; chopped |
| cooking spray |
| 4 ouncerolls |
| 1 cuponion sprouts; or alfalfa |
Chicken Burgers with Peanut Sauce Preparation
1. To prepare sauce, combine first 6 ingredients, stirring with a whisk until smooth.
2. Prepare grill.
3. To prepare burgers, place onions and next 5 ingredients (onions through chicken) in a food processor, process until coarsely ground. Divide mixture into 4 equal portions, shaping each into an 1/2 inch thick patty.
4. Place patties on a grill rack coated with cooking srpay, grill 4 minutes on each side or until done. Place rolls, cut sides down, on grill rack, grill 1 minute or until toasted. Place 1 patty on bottom half of each roll, top each serving with 1/4 cup sprouts, about 1 tablespoon sauce, and top half of roll.
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