Mexican Chicken Burgers

Serve these burgers on toasted buns with tomato slices and lettuce; drizzle 
with taco sauce. 


16 ounces boneless, skinless chicken breast halves, ground 
½ cup cooked rice (white or brown) 
¼ cup cooked black, kidney, or garbanzo beans (drain and rinse canned beans) 
2 tablespoons tomato paste 
1 tablespoon minced onion 
1 teaspoon chili powder 
1 clove garlic, minced 
½ teaspoon pepper 
Dash of salt 
1 tablespoon olive oil 

Transfer the ground chicken to a medium mixing bowl; stir in the remaining 
ingredients, except the oil for cooking. Form each mixture into 4 patties, each 
4 inches in diameter and about ½-inch thick. 


Heat the oil in a medium nonstick skillet over medium-high heat. Add the 
patties and cook about 5 minutes on each side, or until they are lightly 
browned and cooked through. (If you prefer, the burgers can be broiled or 
cooked on either a stovetop or outdoor grill.) 


Serve the patties on frills of leaf lettuce or on toasted buns with your choice 
of accompaniments.


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