Ingredients: Ginger, chicken, scallions (I used green onions), bread crumbs, egg substitute, cilantro, lime zest, S&P, multigrain hamburger buns (I used sandwich thins), seedless cucumber, red onion, and lettuce.
PP: 9 per serving.
Total Prep/Cook Time: The book says 30 minutes total. Bzzzz!!! Wrong. They neglect to account for a 30 minute refrigerating time. In total this took me about 1 hour.
Verdict: Not as bad as I had imagined. As a sandwich it’s decently good, but I really felt the flavors were better when eating the patty alone. I can see making it as almost a chicken loaf of sorts (as opposed to a meat loaf) and then serving it with other sides. Jalapeño ranch dressing turned out to be an excellent sauce for this burger, as the the flavors aren’t overwhelmingly robust. Plus it was a little dry. Mostly it needed some serious heat.
Improvements: Add a sauce, whether it be a Thai hot sauce or, as I did, a spicy creamy sauce. Also, when making the burger, add a smidge more salt, more black pepper, and even a pinch (or two!) of cayenne pepper. Don’t be afraid of using the cooking spray in your pan this time – even with it being chicken. The egg substitute and bread crumbs not only prevent the patty from sticking but also make for a nice golden crust.