Grilled Chicken Burgers with Caramelized Onions Recipe
Ingredients
| Chicken Burgers | ||
| Chicken breast | 1 pound | |
| 2 tablespoons minced fresh Italian parsley | ||
| Cilantro | 2 Tablespoon, minced | |
| 2 tablespoons nonfat plain yogurt | ||
| Lemon juice | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| 2 teaspoons reduced-sodium soy sauce | ||
| Ground black pepper | 1 To taste | |
| Caramelized Onions | ||
| Olive oil | 1 Tablespoon | |
| Vidalia onions | 2 Large, thinly sliced | |
| Sugar | 1/2 Teaspoon | |
| 2 large purple plums | ||
| Hamburger buns | 4 | |
| Dijon Mustard | 2 Tablespoon | |
| Tomato | 1 Large, sliced | |
| Alfalfa sprouts | 1 Cup (16 tbs) | |
Directions
To make the chicken burgers: In a large bowl, combine the chicken, parsley, cilantro, yogurt, lemon juice, garlic, soy sauce, and pepper.
Stir well.
Cover and refrigerate for at least 30 minutes.
Coat a grill rack or broiler pan with no-stick spray.
Preheat the grill or broiler.
Shape the chicken mixture into four 1/2 thick patties.
Cook 4" from the heat for 5 minutes.
Turn; cook for 4 minutes, or until no longer pink in the center when tested with a sharp knife.
To make the caramelizedonions: Warm the oil in a large no-stick skillet over medium-high heat.
Add the onions, reduce the heat to medium, and sprinkle with the sugar.
Cook, stirring occasionally, for 20 minutes, or until the onions are very soft.
Bring a medium saucepan of water to a boil.
Add the plums, return to a boil, and boil for 30 seconds.
Remove the plums with a slotted spoon and rinse under cold water.
Peel and finely chop the plums.
Add to the onions and cook, stirring occasionally, for 7 minutes.
Place a burger on the bottom of each bun.
Top with the mustard, onions, tomatoes, alfalfa sprouts, and the bun tops.
Stir well.
Cover and refrigerate for at least 30 minutes.
Coat a grill rack or broiler pan with no-stick spray.
Preheat the grill or broiler.
Shape the chicken mixture into four 1/2 thick patties.
Cook 4" from the heat for 5 minutes.
Turn; cook for 4 minutes, or until no longer pink in the center when tested with a sharp knife.
To make the caramelizedonions: Warm the oil in a large no-stick skillet over medium-high heat.
Add the onions, reduce the heat to medium, and sprinkle with the sugar.
Cook, stirring occasionally, for 20 minutes, or until the onions are very soft.
Bring a medium saucepan of water to a boil.
Add the plums, return to a boil, and boil for 30 seconds.
Remove the plums with a slotted spoon and rinse under cold water.
Peel and finely chop the plums.
Add to the onions and cook, stirring occasionally, for 7 minutes.
Place a burger on the bottom of each bun.
Top with the mustard, onions, tomatoes, alfalfa sprouts, and the bun tops.
Chef
