Chicken Burgers with Cranberry-Mustard Sauce
For a leaner burger, use all breast meat, or a combination of thigh and breast.
  • 1 pound skinless, boneless chicken thighs, cut into small pieces
  • 1/3 cup finely chopped scallions
  • 1/4 cup plain nonfat yogurt
  • 1/4 cup dried bread crumbs
  • 4 teaspoons Dijon mustard
  • 1/2 teaspoon rosemary, minced
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt
  • 2 teaspoons olive oil
  • 1 cup whole-berry cranberry sauce

1. In food processor, process chicken until finely ground. Transfer to medium bowl and add scallions, yogurt, breadcrumbs, 2 teaspoons of mustard, rosemary, and salt and mix gently to just blend. Shape mixture into 4 patties.

2. In large nonstick ovenproof skillet, heat oil until over medium heat. Add patties and cook until browned, about 2 minutes per side. Place skillet in oven and bake 10 minutes, or until burgers are cooked through.

3. In small bowl, combine remaining 2 teaspoons mustard and cranberry sauce. Spoon sauce over burgers.

Nutritional Information
Per serving: 264 calories, 6.5g total fat, 1.3g saturated fat, 3g monounsaturated fat, 1.2g polyunsaturated fat, 2g dietary fiber, 19g protein, 33g carbohydrate, 71mg cholesterol, 573mg sodium.
Good source of: niacin, selenium.

Date Published: 09/19/2005 > Printer-friendly Version

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