Asian Chicken Burgers
Updated: 3:56 am MDT July 10, 2009
Rather than using buns, I like to serve these burgers atop leaves of curly lettuce.
16 ounces boneless, skinless chicken breast halves, ground
½ cup cooked rice (white, brown, or basmati)
1 tablespoon minced fresh cilantro (do not substitute dried coriander - omit or substitute flat-leaf parsley if fresh is unavailable)
1 tablespoon minced scallion
1 tablespoon soy sauce (see Tip)
½ teaspoon finely minced fresh ginger
¼ teaspoon ground white pepper
Dash of salt
1 tablespoon canola oil
Transfer the ground chicken to a medium mixing bowl; stir in the remaining ingredients, except the oil for cooking. Form each mixture into 4 patties, each 4 inches in diameter and about ½-inch thick.
Heat the oil in a medium nonstick skillet over medium-high heat. Add the patties and cook about 5 minutes on each side, or until they are lightly browned and cooked through. (If you prefer, the burgers can be broiled or cooked on either a stovetop or outdoor grill.)
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. 
