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  • Mix 2 tablespoons each sliced scallion and chopped chestnuts with the duck sauce in small bowl.

  • Heat oil in medium-size nonstick skillet over medium-high heat. Add mushrooms, garlic and remaining scallion. Stir-fry until mushrooms are tender and scallion is soft, about 3 to 4 minutes. Let cool slightly.

  • Gently combine ground chicken, mushroom mixture, remaining chestnuts, chopped cilantro and soy sauce in a bowl. Shape into 4 patties about 3/4 inch thick. Season tops with half the salt and pepper.

  • Add patties to same skillet, seasoned side down. Sprinkle with remaining salt and pepper and cook over medium heat for 9 minutes. Gently turn patties. Cook 8 to 9 minutes longer, or until they register 165 degrees F on an instant-read thermometer.

  • Fill each bun with a burger. Top with sauce and cilantro sprig. Pass any extra sauce.

Nutrition Facts

513 calories; 24 g total fat; 7 g saturated fat; 137 mg cholesterol; 901 mg sodium. 50 g carbohydrates; 3 g fiber; 28 g protein;


1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0