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Ingredients
- SALSA:
- 3 plum tomatoes, seeded and chopped
- 1/4 cup minced fresh basil or 1 tablespoon dried basil
- 1/4 cup canned crushed pineapple
- 1/4 cup chopped red onion
- 1 jalapeno pepper, seeded and finely chopped
- 2 tablespoons lemon juice
- 1 teaspoon grated lemon zest
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- MAYO:
- 1/3 cup reduced-fat mayonnaise
- 2 tablespoons chopped roasted sweet red pepper
- 1/2 teaspoon grated lemon zest
- Dash salt
- BURGERS:
- 1 large egg, beaten
- 1/2 cup finely chopped roasted sweet red peppers
- 2 tablespoons plus 2 teaspoons fat-free milk
- 1-1/2 teaspoons Dijon mustard
- 1-1/3 cups soft bread crumbs
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/2 pounds ground chicken
- SERVING:
- 1/2 cup crumbled feta cheese
- 18 heat-and-serve rolls, split
- 18 small lettuce leaves
Directions
- 1. In two small bowls, combine the salsa and mayo ingredients; chill until serving.
- 2. In a large bowl, combine the egg, peppers, milk, mustard, bread crumbs, salt and pepper. Crumble chicken over mixture and mix well. Shape into 18 patties.
- 3. If grilling the burgers, coat grill rack with cooking spray before starting the grill. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until a thermometer reads 165° and juices run clear.
- 4. Stir cheese into salsa. Spread rolls with mayo; top each with a lettuce leaf, burger and 2 tablespoons salsa mixture.
Nutrition Facts
1 each: 207 calories, 9g fat (3g saturated fat), 43mg cholesterol, 440mg sodium, 17g carbohydrate (3g sugars, 2g fiber), 9g protein.
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