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Mint condition: spring into action: fresh, juicy melon salad, fragrant potatoes, newly minted chicken burgers ...(Food)

O, The Oprah Magazine

| May 01, 2007 | COPYRIGHT 2007 Hearst Communications, reprinted with permission of Hearst. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan.  All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)Copyright

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).

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