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THE RECIPES
Tiny Mint Chicken Burgers
These succulent delights are adapted from Niloufer Ichaporia King's My Bombay Kitchen, out this month. You can make the burger mixture ahead of time; it keeps for up to two days wrapped in plastic and refrigerated.
[ILLUSTRATION OMITTED]
1 pound ground chicken or turkey
1 small red or yellow onion
(or 4 green onions), finely chopped
1 Tbsp. finely chopped fresh ginger
1/2 cup chopped fresh mint
1/2 cup chopped fresh cilantro
(including stems)
1 large egg, lightly beaten
1 or 2 small green Thai chilies, seeded
and finely chopped (optional)
1/2 tsp. salt
1 tsp. olive oil
1. Combine all ingredients except olive oil in a bowl and mix thoroughly. Shape by 1/3 cupfuls into 2 1/2-inch round patties.
2. Heat oil in a large cast-iron skillet over medium-high heat. Fry patties until browned and cooked through, 5 to 7 minutes, turning once (take care not to char outside of patties before insides are cooked).
Source: HighBeam Research, Mint condition: spring into action: fresh, juicy melon salad,...