SAN ANTONIO CHICKEN BURGERS
From cooks.com
2 chopped shallots
Salad oil
1 sm. can chunk chicken, drained & chopped
1 whole egg
Salt
1/2 c. shredded cheddar cheese
1 sm. sliced avocado
1 (8 oz.) can refried beans
1 can corn chips, coarsely broken
1 bottle creamy cucumber dressing
Lettuce
2 slices bread
Saute shallots in 1 tablespoon salad oil. Remove shallots and put in mixing bowl. Tear bread in pieces and put in same bowl. Add chicken, egg, 1/4 tsp. salt and mix well. Shape chicken mixture into 3 inch patties. Press cheese into small 1 1/2 inch patties and place in center of half of chicken patties, top with other patties. Press patties together to seal edges.
Add another teaspoon of salad oil to skillet, heat and add burgers and cook about 10 minutes until browned on both sides.
Heat refried beans in a saucepan.
Place lettuce on plates. Top with avocado slices, corn chips and refried beans. Place chicken burgers on top and spoon cucumber dressing over lettuce around the edge.
From cooks.com
2 chopped shallots
Salad oil
1 sm. can chunk chicken, drained & chopped
1 whole egg
Salt
1/2 c. shredded cheddar cheese
1 sm. sliced avocado
1 (8 oz.) can refried beans
1 can corn chips, coarsely broken
1 bottle creamy cucumber dressing
Lettuce
2 slices bread
Saute shallots in 1 tablespoon salad oil. Remove shallots and put in mixing bowl. Tear bread in pieces and put in same bowl. Add chicken, egg, 1/4 tsp. salt and mix well. Shape chicken mixture into 3 inch patties. Press cheese into small 1 1/2 inch patties and place in center of half of chicken patties, top with other patties. Press patties together to seal edges.
Add another teaspoon of salad oil to skillet, heat and add burgers and cook about 10 minutes until browned on both sides.
Heat refried beans in a saucepan.
Place lettuce on plates. Top with avocado slices, corn chips and refried beans. Place chicken burgers on top and spoon cucumber dressing over lettuce around the edge.
