Ingredients:

1 1/3 pound ground chicken meat
2 green onions, chopped
1 small zucchini (about 5 ounces), grated
1 medium-size carrot, grated
1 tablespoon chili powder
3/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper (cayenne)
One 16-ounce can vegetarian baked beans
1 tablespoon prepared mustard
1 tablespoon light molasses
4 whole-grain sandwich rolls
Lettuce leaves

Directions:

1. In medium bowl,with hands,mix ground chicken,green onions,zucchini,carrot,chili powder, salt,cumin,and ground red pepper until well combined.

2. On waxed paper, with hands, shape ground-chicken mixture into four patties with BurgerMate.Set aside.

3. In 1-quart saucepan over medium heat,heat beans,mustard,and molasses to boiling.

4. Meanwhile, spray heavy 12-inch skillet with nonstick cooking spray.Over medium- high heat, heat skillet until very hot.With pancake turner,transfer chicken patties to hot skillet.Cook 5 minutes; turn patties and cook 5 minutes more or until no longer pink inside.Arrange patties on sandwich rolls with lettuce.Serve with baked beans.

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