Serve with Asian mayonnaise and cucumber salad In a mixing bowl combine the ground chicken, soy sauce, ginger, garlic, and sesame oil. Season with salt and pepper. With a vegetable peeler cut the cucumber vertically into long curly strips, avoiding and discarding the seeds. Cut the carrot, again using the vegetable peeler, into strips. Combine the cucumber and the carrot in a bowl. Heat the oil in a 9inch nonstick skillet. Shape mixture into 2 patties, each about 3/4 inch thick. Cook for about 5 to 6 minutes a side or until golden brown and cooked through. (At this point make the mayonnaise) Set each burger on a toasted bun, spread with Asian mayonnaise and top with carrot and cucumber. Yield: 2 servings Busted by Gail Shermeyer <email@example.com> Recipe by: COOKING MONDAY TO FRIDAY SHOW # MF6641 Posted to MC-Recipe Digest V1 #749 by firstname.lastname@example.org (Shermeyer-Gail) on Aug 19, 1997
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|Serving Size: 1 Serving (133g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 143 (100%)|
|Amt Per Serving||% DV|
|Total Fat 15.8g||21 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 8.4g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 0mg||0 %|
|Sodium 125.9mg||4 %|
|Potassium 9.7mg||0 %|
|Total Carbohydrate 0.4g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.4g|
|Protein 0.3g||0 %|
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Calories per serving: 143
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