Fresh Ground Chicken Burger - 251 Calories

Now that you learned about the meat grinder, I'll tell you how to put it in action.

6 Ounces of fresh coarse ground chicken breast
1/4 Yellow bell pepper, diced
2 Slices of red onion, each slice 1/4 inch thick, coarsely chopped
1/2 Scotch bonnet pepper, seeded and chopped
1/2 Ounce sharp cheddar cheese
1/4 Teaspoon of chili powder
1/4 Teaspoon of black pepper
1/8 Teaspoon of salt

Light the charcoal grill and keep the grates about 2 inches from the coals.While the coals are getting ready, combine all ingredients in a mixing bowl and mix well. Form into a patty about 1 inch thick. Spray both sides with olive oil from the misto. When the coals are totally gray, place the burger on the grill and close the cover. I like abit of a smokey flavor so I'll throw a wood chuck on the edge of the coals. Cook for about 5 - 7 minutes then flip the burger, close the cover, and cook about another 5 - 7 minutes or until done. To test doneness (that's a word in my dictionary), when you press the center of the burger, it should be firm, not hard (overcooked) or mushy (undercooked). DO NOT USE A MEAT THERMOMETER!! Piercing the meat will cause the juices to run out of it and the burger will get dry. That goes for ALL meats. When I see someone do that, I want to snatch the thermometer and smack some sense into them, but I digress. Test by for doneness feel. There will be quite abit of trial and error in this method but once you master it, it's worth it!
Serves 1