Another recipe from the cookbook “Delish JUST FOUR ingredients fast”. You can read my book review on my Beef and Black Bean Stir-Fry Recipe post.
Thai Chicken Burgers
2 ounces baby Asian greens (I couldn’t find this in my grocery store so I used baby romaine)
1 pound ground chicken
1/4 cup Thai chili jam or sauce
4 ciabatta bread rolls, split, toasted (I forgot to toast them)
1. Chop half the Asian greens, finely; place in medium bowl with chicken and 1 tablespoon of the chili jam. Mix well; shape into four patties.
2. Cook patties in heated oiled large frying pan until cooked through.
3. Sandwich patties, remaining greens and chili jam between bun halves.
I served this with Cold Rice Salad.
In large bowl, combine 3 tablespoons white wine vinegar, 2 teaspoons fresh lemon juice, 1/3 cup extra virgin olive oil and garlic salt to taste; whist to blend. Add 1 large hothouse (english) cucumber (unpeeled and diced) or 2 common cucumbers (peeled, seeded and diced) and 1/3 cup minced fresh mint (or dill); toss. Add 3 to 4 cups of cold rice. (from Melissa’s Everyday Cooking with Organic Produce cookbook)