Salsa Chicken Burgers

 1/2          Sweet green pepper, chopped fine
1/2 cup   Onion, chopped fine
1/4 cup   Dry bread crumbs
1/4 cup   Fresh salsa (on Dressings page)
2 tbsp     Fresh parsley
1 tsp       Hot pepper sauce
1/4 tsp    Salt and pepper, each
1 lb          Lean ground chicken
1 tbsp     Vegetable oil
4              Hamburger buns
4              Leaves romaine lettuce
16            Thin slices English cucumber
1/2 cup   Shredded Monterey Jack cheese

In large bowl, combine green pepper, onion, bread crumbs, salsa, parsley, hot pepper sauce, salt & pepper; mix in chicken. Shape into four 1/2-inch thick patties.

In non-stick skillet, heat oil over medium-high heat; fry burgers, turning once, until golden and no longer pink inside, about 12 minutes. Meanwhile, heat buns.

Sandwich burgers in buns along with lettuce, cucumber and cheese.

Tip: Double chicken mixture to make another meal. Layer extra uncooked patties between waxed paper in airtight container and freeze for up to one month.