Sour Cream and Sweet Chilli Chicken Burgers

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  Ground Chicken(907g)

  Usually near ground turkey in the meat section. Check fat % on label.

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  Yellow Onion
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  Carrots
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  Egg, Whole, Large
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  Sweet Chili Sauce, Prepared(80g)
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  Bread Crumbs, Dry, Plain(120g)
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  Vegeta Seasoning Blend, Dry(30g)
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  1 pinch salt to season
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  Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Bread, Sourdough, Sliced
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  Lettuce, Iceberg
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  Sour Cream, Fat-Free(120g)

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

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  Sweet Chili Sauce, Prepared(120g)

Instructions

1. 1Finely dice the onion and carrots, then combine with the ground chicken, eggs, sweet chili sauce, bread crumbs, and vegeta seasoning in a large bowl. Mix thoroughly with your hands until evenly incorporated.
2. 2Heat olive oil in a large non-stick skillet over medium heat until shimmering, about 1–2 minutes. Divide the chicken mixture into 14 equal patties, each about palm-sized and 1 inch thick.
3. 3Working in batches of 2–3 patties, cook over medium heat for 5–6 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer cooked patties to a plate and cover loosely with foil to keep warm.
4. 4Divide the cooked patties evenly into 14 airtight containers while still warm, placing one patty in each container.
5. 5Slice each piece of sourdough bread in half horizontally. Layer the lettuce on the bread base, then top with a chicken patty from one of the prepared containers.
6. 6Spoon 2 tablespoons of fat-free sour cream over each patty, then drizzle with sweet chili sauce and place the bread top on each burger.
7. 7Seal the containers and refrigerate for up to 4 days. Reheat in a microwave at 50% power for 2–3 minutes until warmed through before serving, or enjoy cold.