1 lb ground chicken
1 can (14 fl oz/398 mL) barbecue style baked beans
1 cup large flake oats
1 egg, beaten
1/2 cup grated carrot
1/2 cup minced fresh parsley (optional)
1 Tbsp Worcestershire sauce
2 tsp prepared mustard
1 Tbsp chili powder
1/2 tsp pepper
7 whole wheat hamburger buns
Place ground chicken in a large bowl and mix in entire can of beans and rest of ingredients. Mix well using clean hands.
Cover a cookie pan with wax paper or foil. Form into seven ½ cup - 125 ml patties about 1 inch thick and place on cookie sheet. Cover with plastic wrap and chill at least 30 minutes. Chilling helps the burgers hold together on the grill.
Preheat barbecue on medium heat. Grill burgers with the lid closed until a thermometer inserted into the centre of the burger reads 175'F (80'C) - about 9 minutes per side.
Serve on hamburger buns with sliced tomato, onion, lettuce leaves and your favourite condiments. Serves 7.
Note: For a cheeseburger version, top each burger with a slice of cheddar during last minute of cooking.
This recipe can be doubled. Individually wrap cooked burgers in plastic and freeze for up to three months. To reheat, unwrap and microwave on high for 2 minutes or until heated through.
