Ingredients Jump to Instructions ↓

  1. 1 pound(s) ground chicken meat

  2. 2 green onions , chopped

  3. 1 small (5-ounce) zucchini , grated

  4. 1 medium carrot , grated

  5. 1 tablespoon(s) chili powder

  6. 3/4 teaspoon(s) salt

  7. 1/4 teaspoon(s) ground cumin

  8. 1/8 teaspoon(s) ground red pepper (cayenne)

  9. 1 can(s) (16-ounce ) vegetarian baked beans

  10. 1 tablespoon(s) prepared mustard

  11. 1 tablespoon(s) light molasses

  12. 4 whole-grain sandwich rolls Lettuce leaves

Instructions Jump to Ingredients ↑

  1. In medium bowl, with hands, mix ground chicken, green onions, zucchini, carrot, chili powder, salt, cumin, and ground red pepper until well combined. On waxed paper, with hands, shape ground-chicken mixture into four 3 1/2-inch round patties. Set aside. In 1-quart saucepan over medium heat, heat beans, mustard, and molasses to boiling. Meanwhile, spray heavy 12-inch skillet with nonstick cooking spray. Over medium-high heat, heat skillet until very hot. With pancake turner, transfer chicken patties to hot skillet. Cook 5 minutes; turn patties and cook 5 minutes more or until no longer pink inside. Arrange patties on sandwich rolls with lettuce. Serve with baked beans.


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