Chicken Burgers

  • 1 lb. chicken meat
  • 1 onion, peeled and quartered
  • 4 Tbs. fresh parsley leaves
  • 4 Tbs. fresh parsley stalks
  • 2 Tbs. Dijon mustard
  • 1/4 tsp. freshly ground salt
  • 1/4 tsp. freshly ground black pepper
  • 1 C cooked long grain brown rice
  • 1 Tbs. olive oil

  • 4 whole wheat hamburger buns
  • 8 lettuce leaves
  • 4 thick tomato slices

  • 1/2 C white wine
  • 1/4 C strained yogurt
  • 2 tsp. horseradish

Place the onion, parsley leaves, parsley stalks, mustard, salt and pepper into the food processor and pulse until the onion is minced but not pureed. Transfer to a large bowl and set aside.

Process the meat in the processor; 20 fast pulses. Transfer to the bowl with the onion mixture, add the rice and stir until well mixed. Form into 4 patties of equal size. This step will be easier if you chill the chicken-rice mixture in the refrigerator for an hour.

Heat the oil in a large skillet over medium heat. Add the chicken burgers and cook 4 minutes on each side.

To make the Horseradish-Wine Sauce, deglaze the skillet with the wine, scraping to loosen up the bits of pan residue into the liquid. Strain into a small bowl. Stir in the yogurt and horseradish and set aside.

Date Added:January 01, 2002
Classification:Burgers, Sandwiches & Pizza
Source:Graham Kerr
Meals:Lunch, Dinner
Course:Main Course