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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 completely. 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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |