Grilled Chicken and Water Chestnut Patties

Loosely based on a recipe I ran across in Gourmet Magazine, these are a wonderful diversion from ordinary hamburgers.  They also are a healthy alternative as they are much lower in fat than their ground beef cousins.  We like to serve them on buns with lettuce and fresh tomato slices, but they would be just fine without.  Because they are made with ground chicken care must be taken to cook them thoroughly but don't exceed the recommended 160 degrees or they may dry out.  This make 4 patties.

Place water chestnuts, scallions and parsley in food processor and pulse until thoroughly chopped.  Remove to a mixing bowl.  Place chicken in food processor and pulse until ground to the consistency of ground beef.  Add ground chicken to mixing bowl.

Add remaining ingredients, except bread crumbs, to mixing bowl and work with your hands until well mixed.  Add some bread crumbs and mix.  Continue to add bread crumbs until mixture is binding well enough to form into patties.

Grill patties as you would hamburgers.  They are ready when the internal temperature registers 160 degrees on an instant read thermometer.