Tiny Mint Chicken Burgers
These are amazingly flavorful. The ginger and the mint somehow combine to keep the meat very moist and light. AND it's simple! Optional to serve with a sauce made of some diced cucumbers mixed into a smidge of plain greek yogurt. If you have left over ginger root, use some chunks in your tea to spice things up.
1 pound ground chicken or turkey
1 small red or yellow onion OR 4 green onions, finely chopped
1 tbsp finely chopped fresh ginger
1/2 cup chopped fresh mint
1/2 cup chopped fresh cilantro (including stems)
1 large egg, slightly beaten
1 or 2 small green Thai chilies, seeded and finely chopped (optional)
1/2 tsp salt
1 tsp olive oil
Combine all ingredients expect olive oil and mix thoroughly. Shape by 1/3 cupfuls into 2-1/2 inch round patties.
Heat oil in a large cast iron skillet over medium-high heat. Fry patties until browned and cooked through, 5 to 7 minutes, turning once and taking care not to char the outside of the patties before the inside is cooked.
**I have not baked these but I bet they would be good that way...OH, and maybe baking them in a cast-iron muffin pan...mmmmm.