Ingredients
1 can (8 ounces) unsweetened crushed pineapple1/4 cup shredded carrot2 tablespoons grated onion1 tablespoon plus 1/2 teaspoon reduced-sodium soy sauce, divided1/4 teaspoon garlic powder1 pound ground chicken8 whole wheat dinner rolls, split1/4 cup reduced-fat sour cream2 tablespoons mayonnaise1/4 teaspoon ground ginger1 cup shredded lettuce
Preparation
Drain pineapple, reserving 2 teaspoons juice. In a large bowl, combine carrot, onion, 1 tablespoon soy sauce, garlic powder and drained pineapple. Add chicken; mix lightly but thoroughly. Shape into eight 1/2-in.-thick patties.
Place rolls on a greased 15x10x1-in. baking pan, cut side up. Broil 4 in. from heat until toasted, 30-60 seconds. Remove from pan; keep warm.
Add burgers to same pan. Broil 4 in. from heat until a thermometer reads 165°, 4-6 minutes on each side.
Meanwhile, in a small bowl, mix sour cream, mayonnaise, ginger, remaining soy sauce and reserved pineapple juice. Serve burgers on rolls with lettuce and sauce.
