Hudson's Chicken Burgers

Hudson's Chicken Burgers
Recipe By :Gail Hudson, Minneapolis, Minnesota (Tried & True)
Serving Size : 4

1 pound boned and skinned chicken breast -- ground *See note
1/4 cup fresh basil -- snipped
1/4 cup fine dry breadcrumbs
1/4 teaspoon Worcestershire sauce
1/8 teaspoon salt
8 slices French bread slices -- toasted * See note
4 lettuce leaves -- optional
4 slices tomato slices -- optional
4 medium onion -- sliced (4 slices),-- optional

*Note: #1 - original recipe called from ground chicken, which contains light and dark meat and sometimes skin, therefore has more fat than breast meat, either ask you butcher to grind or bring in food processor at home.

#2 - four Kaiser rolls or hamburger buns, split and toasted.

In a medium bowl, combine ground chicken, basil, bread crumbs, Worcestershire sauce, salt, and pepper. Shape the chicken mixture into four 1/2 inch thick patties. (The mixture may be sticky. If necessary, wet hands to shape patties.) Grill patties on the rack of an uncovered grill directly over medium coals for 8 to 10 minutes or until chicken is not longer pink, turning halfway through grilling. Serve patties on toasted French bread, rolls, or buns with lettuce leaves, tomato, and onion slices if desired.
Makes 4 servings.

Description: "In the summertime, this is our house specialty. We serve the burgers with corn on the cob from the veggie stand down the street."" Source: "Hometown Cooking, August 2000 (Better Homes and Gardens)" S(MC formatted by): "Helen D (hdeacey@home.com) July 2000"
By "Helen Deacey" on Jul 15, 2000.

NOTES : BH&G Test Kitchen Tip: If you really want a really lean chicken burger, ask the butcher to grind only the chicken breast.