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.
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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|Serving Size: 1 Serving (104g)|
|Recipe Makes: 4|
|Calories from Fat: 68 (37%)|
|Amt Per Serving||% DV|
|Total Fat 7.5g||10 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 11.4mg||4 %|
|Sodium 430.1mg||15 %|
|Potassium 253.8mg||7 %|
|Total Carbohydrate 19.6g||6 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 17.5g|
|Protein 10.2g||15 %|
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Calories per serving: 182
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