***I do not own any of the audio used in this video, all copyrights belong to their respective owners.*** Thai Ginger Chicken Burgers - Weight Watchers PointsPlus - 9 points per serving Ingredients ■4 scallions, white part only, thinly slice ■1 Tbsp chopped peeled fresh ginger (we use the ginger spice) ■1 pound skinless boneless chicken breasts, cut into 2 inch pieces ■½ cup plus 1/3 cup plain dried bread crumbs ■1/3 cup fat free egg substitute ■1/3 cup chopped fresh cilantro ■½ tsp grated lime zest ■½ tsp salt ■¼ tsp black pepper ■4 multigrain hamburger buns, toasted ■16 thin slices seedless cucumber ■4 thin slices red onion ■4 leaf lettuce leaves 1) With motor running; add scallions and ginger through feed tube of food processor and process until finely minced. Stop food processor and add chicken; pulse until coarsely chopped. Transfer to medium bowl; stir in ½ cup of the bread crumbs, the egg substitute, cilantro, lime zest, salt and pepper. 2) Place remaining 1/3 cup bread crumbs on sheet of wax paper. With damp hands, form chicken mixture into 4 (1 inch thick) patties. Dredge patties in bread crumbs, pressing gently to coat. Transfer patties to plate; cover and refrigerate 30 minutes. 3) Spray large nonstick skillet with nonstick spray and set over medium-high heat. Add patties; cover and cook, turning occasionally, until instant read thermometer inserted into side of burger registers 165 degrees. 13-15 minutes. Serve burgers in buns topped with cucumber ...
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