Chicken and Veggie Burgers

Want a burger for your kids that has no red meat, has added veggies, and tastes great? Here's your burger! For time-saving convenience, I like to use the chicken breast that comes in the foil packages rather than canned chicken because to me it just tastes better - just a personal preference. You could also use chicken you've cooked - just shred finely or run through the food processor. When I originally received this recipe, it called for 1/4 cup finely chopped roasted red pepper, but since I didn't have any I subbed the sun-dried tomatoes and that's how I've made them ever since (although I'm sure the roasted red peppers would be good also). I love to top these with Worcestershire Mayonnaise. That really puts them over the top!

• Ready In: 55 mins
• Serves: 4

Ingredients

• 1 (7 ounce)  foil pouch chicken breasts
• 1⁄4 cup  finely chopped onion
• 1⁄4 cup  finely chopped sun-dried tomato
• 1⁄4 cup  grated carrot
• 1⁄2 cup  plain breadcrumbs
• 1  large egg
• 2  tablespoons mayonnaise
• 1  tablespoon olive oil

Directions

1. Combine all the ingredients except the oil in a medium bowl, and mix well with your hands. Be sure to break up any large pieces of chicken. Form the chicken mixture into four patties and chill in refrigerator for 20-30 minutes to firm up.
2. Heat the oil in a large skillet over medium heat. Place chicken patties in pan and cook on each side for 3 to 4 minutes, until golden brown and cooked through.