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1 pound ground chicken breast

1 small zucchini, shredded

1/3 cup panko, or dried bread crumbs

1 teaspoon chili powder

1/2 teaspoon ground cumin

1 (4-ounce) can fire-roasted green chills, drained

1/3 cup fat-free shredded Cheddar Cheese

1/2 small red onion, thinly sliced

1 tomato, sliced

4 whole wheat sandwich thins…i used English muffins

  1. Combine chicken, zucchini, panko, chili powder, and cumin in large bowl. Shape into 4 (3/4-inch-thick) patties.
  2. Spray nonstick skillet with nonstick spray and set over medium heat. I used my Griddler on the grill setting turned to high.  Add Patties and cook until browned and instant-read thermometer registers 170 degrees F, 4-5 min each side. In my Griddler it took 5-7 min with the lid down, I flipped them half way thru.
  3. Meanwhile, mix chills with Cheddar in medium bowl.
  4. Top burgers evenly with cheese mixture. Reduce heat to low; cover with lid and cook until cheese melts, about 2 min. Server burgers, onion, and tomato in sandwich thins.