Source: George Foreman's Knock-Out-The-Fat Cookbook

Grilled Santa Fe Chicken Burgers
If you have a yen for Southwestern food, you should enjoy these Santa Fe-inspired burgers. They're good with a green salad or a cup of chilled gazpacho.
Serves: makes 4 servings
Prep Time: 10 minutes
Cook Time: about 4 minutes


3/4 pound ground chicken
1/4 cup bread crumbs, unseasoned
1/4 cup red bell pepper, finely chopped
1/4 cup green onions, chopped
1-2 tablespoons green chilies, diced
1/2 teaspoon salt, optional
1/4 teaspoon ground black pepper
Dash canola oil, for grid if using grill
4 hamburger buns, lightly toasted

In a medium bowl, combine the ground chicken, bread crumbs, red bell pepper, green onions, green chilies, salt, if using, and ground black pepper. With lightly moistened hands, form the mixture into four 4-inch patties. Prepare the grill or electric grilling machine for cooking. If using a charcoal grill, place the patties over ashen coals for 1 to 2 minutes on each side to brown. Move the patties to a cooler part of the grill and continue to cook for another 3 to 4 minutes on each side, or until the meat is thoroughy cooked (no pink remains and the juices run clear) and the patties spring back to the touch. When the burgers are nearly done, toast the buns on the coolest part of the grill. If using an electric grilling machine, grill the patties for about 4 minutes, or until the meat is thoroughly cooked (no pink remains and the juices run clear) and the patties spring back to the touch. While the burgers are cooking, toast the buns in a skillet lightly brushed with oil or toast in the grilling machine for about 1 minute after the meat has cooked. Spread the buns with your favorite condiment or with Roasted Red Pepper Mayonnaise and top with lettuce and thinly sliced onions.