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Recipe courtesy of Good Housekeeping

Texas Chicken Burgers

  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
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1 pound ground chicken meat

2 green onions, chopped

1 small (5-ounce) zucchini, shredded

1 medium carrot, shredded

1 tablespoon chili powder

1/4 teaspoon ground cumin

1/8 teaspoon ground red pepper (cayenne)

3/4 teaspoon salt

1 can (16-ounce) vegetarian baked beans

1 tablespoon prepared mustard

1 tablespoon light molasses

4 whole-grain sandwich rolls, each cut horizontally in half

Lettuce leaves, sliced tomato, and mustard (optional)


  1. In medium bowl, combine ground chicken, green onions, zucchini, carrot, chili powder, cumin, ground red pepper, and 3/4 teaspoon salt just until blended but not over mixed.
  2. On waxed paper, shape mixture into four 3 1/2-inch round patties, pressing firmly; set aside. 
  3. In 1-quart saucepan, over medium heat, heat beans, mustard, and molasses to boiling. 
  4. Meanwhile, spray heavy 12-inch skillet with nonstick cooking spray. Heat skillet over medium-high heat until very hot but not smoking. Add patties to hot skillet and cook 5 minutes. Turn patties and cook until no longer pink inside (internal temperature should reach 165 degrees F).
  5. Top bottom half of each roll with lettuce, then with a patty; add tomato slice and dollop of mustard if you like. Replace top half of rolls. Serve with 3-bean salad.