Ingredients
3 teaspoons extra-virgin olive oil
1 medium onion, diced small
3/4 teaspoon ground cumin (optional)
3/4 pound ground chicken breast
1 can (15 ounces) lentils, rinsed and drained, or 2 cups cooked lentils
3 tablespoons fresh breadcrumbs
1 large egg, lightly beaten
1 tablespoon chopped fresh cilantro (optional)
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper
4 English muffins, split and toasted
Toppings (optional), such as lettuce, tomato, and ketchup
Preparation
In a large nonstick skillet, heat 1 teaspoon oil over medium-high. Add onion and cook until lightly golden, 7 minutes. Add cumin and cook until fragrant, 1 minute. Transfer to a large bowl and wipe out skillet with a paper towel. To bowl, add chicken, lentils, breadcrumbs, egg, cilantro, salt, and pepper. With your hands, mix until combined and form into 4 patties.
In skillet, heat 2 teaspoons oil over medium. Add patties and cook until golden brown and cooked through, 8 to 10 minutes, flipping once. Serve on muffins along with desired toppings.
Puree with chickpeas for a sandwich spread. Layer in a cheese quesadilla. Stir into cooked rice along with sauteed bell pepper and onion. Toss with fusilli, feta cheese, and grape tomatoes. Saute with crumbled sausage and diced potatoes.
