This is a
great low-fat alternative to beef hamburgers.
The tang of the cranberry mayo just rings of thanksgiving on a bun!
3 chicken
breasts (small to med)
2 stalks
celery1 small onion
1tsp. poultry seasoning
½ C plain breadcrumbs
1 egg
1 tsp salt
½ tsp pepper
Salt & pepper to season the outside
1-2 T olive oil
Rough chop
the celery and onion and put it in a food processor. Process the veggies until they are very small
dice. Dice the chicken breasts and add
them to the processor with the poultry seasoning, breadcrumbs, egg, salt and
pepper. Process all the ingredients
until they are well combined. Take out the amount you want per patty, shape
them, and season with salt and pepper. Cook
them on medium in a pan with about 1 T olive oil. Be sure to cook them all the way through….you
can cut them with a knife and check the middle just in case. Makes 5-6 burgers depending on chicken breast sizes.
Cranberry
Mayo
½ C cooked
cranberries1-2 T mayonnaise (to taste)
Mix cooked
cranberry relish (or canned if that’s all you have) with the amount of mayo
that tastes good to you.
To
serve: Place chicken burger on the bun,
a nice lettuce leaf and a dollop of cranberry mayo.
