Southwest Chicken Burgers
- 1 pound ground chicken or turkey meat
- 1/2 cup shredded zucchini
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup prepared salsa
- 2 tablespoons chopped green onion
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon plain fat-free yogurt
- 4 hamburger rolls, split and toasted
- Lettuce leaves
- 2 tablespoons chopped canned green chilies
1. Combine the chicken, zucchini, green chilies, cumin, salt, and pepper in a bowl. Shape into four 1/2-inch-thick patties.
2. Lightly coat a large nonstick skillet with vegetable cooking spray and heat over medium-high heat. Add the patties and cook about 5 minutes per side or until an instant-read meat thermometer inserted in side of burger registers 165 degree F*.
3. Combine salsa, green onion, cilantro, and yogurt in a small bowl. Place each burger on the bottom half of a roll. Top each with 3 tablespoons of the salsa mixture, lettuce and the top half of the roll. Makes 4 servings.
- The internal color of burgers is not a reliable doneness indicator. Ground chicken or turkey burgers must be cooked to 165 degrees F. An instant-read meat thermometer ensures perfectly cooked burgers. If using a digital instant-read thermometer, insert the tip of the thermometer into the food at least 1/4 of an inch for 10 seconds. If using a dial instant-read thermometer, insert the thermometer through the side of the burger to a depth of 2 to 3 inches to get an accurate reading.
- Servings Per Recipe 4
- Fat, total(g)13,
- sat. fat(g)3,
- Percent Daily Values are based on a 2,000 calorie diet