Chicken Burgers

Spray a large nonstick skillet with oil and heat over medium-high heat. Add the onion, red pepper and mushrooms and cover. Cook, stirring occasionally, until the vegetables soften, about 3 minutes. Add the carrot and garlic and stir, uncovered, for 1 minute. Add the tomatoes and cook just until heated through, about 2 minutes. Transfer to a large bowl and cool completely.

Add the breadcrumbs, cheese, egg, salt and pepper and mix well. Add the ground chicken and mix just until combined. Cover and refrigerate for at least 1 hour or up to 4 hours.

Meanwhile, build a charcoal fire in an outdoor grill and let the coals burn down until medium-hot (you should be able to hold your hand just above the cooking grid for 3 seconds). Or, preheat a gas grill on High, then turn to medium.

Shape the chicken mixture into six 4-inch-wide patties. Lightly oil the grill. Grill the burgers, turning once, just until they feel firm when pressed in the centers (the meat should bounce back), about 12 minutes. Serve hot, on the buns, with the tomato chutney passed on the side.

Makes 6 servings.

		Nonstick cooking oil	Spray a large nonstick skillet with oil and heat over medium-high heat. Add the onion, red pepper and mushrooms and cover. Cook, stirring occasionally, until the vegetables soften, about 3 minutes. Add the carrot and garlic and stir, uncovered, for 1 minute. Add the tomatoes and cook just until heated through, about 2 minutes. Transfer to a large bowl and cool completely. Add the breadcrumbs, cheese, egg, salt and pepper and mix well. Add the ground chicken and mix just until combined. Cover and refrigerate for at least 1 hour or up to 4 hours. Meanwhile, build a charcoal fire in an outdoor grill and let the coals burn down until medium-hot (you should be able to hold your hand just above the cooking grid for 3 seconds). Or, preheat a gas grill on High, then turn to medium. Shape the chicken mixture into six 4-inch-wide patties. Lightly oil the grill. Grill the burgers, turning once, just until they feel firm when pressed in the centers (the meat should bounce back), about 12 minutes. Serve hot, on the buns, with the tomato chutney passed on the side. Makes 6 servings.
1	small.	Onion, finely chopped
1/2		Red bell pepper, seeded and finely chopped
4	Oz.	White mushrooms, thinly sliced (1 cup)
1	Medium	Carrot, peeled and coarsely shredded
1	Clove	Garlic, finely chopped
4		Ripe Roma or plum tomatoes, seeded and cut into 1/2 inch cubes
1/4	Cup	Seasoned dried breadcrumbs
2	Tbl.	Freshly grated Parmesan cheese
1		Egg, beaten
1	Teas.	Salt
1/8	Teas.	Freshly ground black pepper
1.5	Lb.	Ground chicken or turkey