Asian Chicken Burgers

Jenny Bond

4-6 green onions, thinly sliced (I used 4 & thought it was just right)
1 can (8 oz) water chestnuts, drained & chopped
1/2 c. sweet & sour sauce
2 T. olive oil
2 oz. shiitake mushrooms, cleaned & coarsely chopped (can be
dehydrated that are reconstituted)
1 clove garlic, minced
1 lb. ground chicken (I used turkey)
2 T. chopped cilantro plus leafy ends of 4 sprigs
1 T. soy sauce
1/4 tsp. salt
1/8 tsp. black pepper
4 sesame seed buns, warmed

1. Mix 2 T. each green onion & chestnuts with the sweet & sour sauce
in a small bowl.
2. Heat oil in medium nonstick skillet over medium-high heat. Add
mushrooms, garlic, & remaining green onion. Stir fry until mushrooms
are tender & onion is soft, about 3-4 minutes. Let cool slightly.
3. Gently combine ground chicken, mushroom mixture, remaining
chestnuts, chopped cilantro, & soy sauce in a bowl. Shape into 4
patties. Seasnon with salt & pepper.
4. Add patties to same skillet. Cook over medium heat about 9
minutes. Gently turn. Cook 8-9 minutes longer until they register
165 degrees on a thermometer.
5. Fill each bun with a burger. Top with sauce & cilatntro sprig.
4 servings. Print Recipe