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nonstick cooking oil
1 small onion, finely chopped
1/2 small red bell pepper, seeded and finely chopped
4 oz. white mushrooms, thinly sliced (1 c.)
1 medium carrot, peeled and coarsely shredded
1 garlic clove, finely chopped
4 ripe Roma or plum tomatoes, seeded and cut into 1/2-inch cubes
1/4 c. seasoned dried breadcrumbs
2 Tbsp. freshly grated Parmesan cheese
1 large egg, beaten
1 tsp. salt
1/8 tsp. freshly ground black pepper
1 1/2 lb. ground chicken or turkey
6 soft hamburger buns (for serving)
tomato-ginger chutney

Spray a large nonstick skillet with oil and heat over
medium-high heat. Add the onion, red pepper and mushrooms and
cover. Cook, stirring occasionally, until the vegetables soften,
about 3 minutes. Add the carrot and garlic and stir, uncovered,
for 1 minute. Add the tomatoes and cook just until heated
through, about 2 minutes. Transfer to a large bowl and cool

Add the breadcrumbs, cheese, egg, salt and pepper and mix
well. Add the ground chicken and mix just until combined. Cover
and refrigerate for at least 1 hour or up to 4 hours.

Meanwhile, build a charcoal fire in an outdoor grill and let
the coals burn down until medium-hot (you should be able to hold
your hand just above the cooking grid for 3 seconds). Or preheat
a gas grill on high, then turn to medium.

Shape the chicken mixture into six 4-inch wide patties.
Lightly oil the grill. Grill the burgers, turning once, just
until they feel firm when pressed in the centers (the meat should
bounce back), about 12 minutes. Serve hot, on the buns, with the
tomato chutney passed on the side. Will make 6 servings.

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