Chicken-Zucchini Burgers with Ricotta and Sun-Dried Tomatoes
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Cooking tools:
- Grater
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Nonstick skillet
- Spatula
- Plate
- Plastic wrap
- Stove
- Refrigerator
- Fork
Ingredients
- 1 lb ground chicken
- ½ c grated zucchini (use the large holes of a box grater)
- 1/3 c part-skim ricotta cheese
- 1 tsp minced garlic
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 2 Tbsp chopped fresh basil, flat-leaf parsley, or cilantro
- 3 Tbsp thinly sliced scallions
- 3 Tbsp chopped sundried tomatoes in oil, drained
- ½ tsp salt, or to taste
- Freshly ground pepper, to taste
- ¼ c panko bread crumbs, plus about ½ cup (25 g) for breading the burgers
- 1 Tbsp vegetable oil
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