Lemon Garlic Chicken Burgers

Well, how about something thats a bit healthier.....
I present -
Lemon-Garlic Chicken Burgers w/Fried Tomatoes & Red Skinned Potato Fries with Sea Salt!


Normally chicken burgers are very dry, these turn out nice and juicy!

Ingredients:
  • 1 lb ground chicken
  • 1 clove garlic, finely chopped (or more to taste)
  • 1/3 cup panko crumbs
  • 1 egg, lightly beaten
  • Zest of 1 lemon
  • 1 tablespoon lemon juice
  • 2 tablespoons mayonnaise
  • Salt and freshly ground black pepper
  • Pinch of cayenne
  • Olive oil
  • 4 seeded buns

For the fried tomato:
  • 1 large tomato
  • 1/3 cup flour
  • 1/2 tablespoon butter

For the blue cheese spread:
  • 1/2 cup crumbled blue cheese
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon lemon juice
  • 1/4 teaspoon garlic, finely chopped
  • Freshly ground black pepper

Preparation:

Place the chicken, garlic, panko crumbs, egg, lemon zest, lemon juice, mayonnaise, 1/2 teaspoon salt, black pepper and cayenne in a large bowl. Combine thoroughly and form into four 4-inch diameter patties. Transfer to a plate and refrigerate for 1 hour.

While the burgers chill, make the blue cheese spread. Combine the blue cheese, mayonnaise, sour cream, lemon juice, garlic and black pepper in a small bowl. Set aside until ready to serve.

Preheat grill to medium heat. Oil the grates and brush the chicken burgers lightly with oil as well. Place the burgers on the grill and cook until lightly browned and cooked through, 4 to 4-1/2 minutes per side. Transfer to a plate, cover loosely with foil and allow to rest while you fry the tomatoes.

Season both sides of the tomato slices with salt and pepper and coat lightly with flour. Heat 1 tablespoon of olive oil over medium-high heat. Add the butter and swirl to combine. Add the tomatoes and fry until they form a golden crust, about 1-1/2 minutes per side.

To serve, place one burger on each bun, top with a fried tomato slice and a dollop of blue cheese spread.

And of course, the fries -

Roasted Red Potato Fries with Rosemary and Sea Salt


  • 1-1/2 lbs large red potatoes, halved lengthwise and cut into 1/2-inch wide strips
  • 1 tablespoon olive oil
  • 1 tablespoon fresh rosemary, finely chopped
  • Sea salt
  • Freshly ground black pepper

Preparation:

Preheat the oven to 425°F. Place the potatoes in a large bowl, drizzle with olive oil, add the rosemary and season with sea salt and pepper. Toss to combine and spread on a parchment lined baking sheet. Roast for 20 to 25 minutes, or until golden brown and crisp. Taste and toss with a little more sea salt before serving if desired.


Mmmmmm sooooo good!

Comments

Post a Comment

Popular posts from this blog

Grilled Steak and Fingerling Potato Salad

Image
Ingredients 1 teaspoon lime juice 1 teaspoon chili powder 1/2 teaspoon salt, divided 1 clove garlic, mashed into a paste 8 ounces sirloin steak, trimmed 3/4 pound fingerling potatoes, scrubbed 2 tablespoons sherry vinegar 1 tablespoon extra-virgin olive oil 1/2 teaspoon ground cumin 1/4 teaspoon freshly ground pepper 4 large radishes, sliced 3 scallions, thinly sliced 1/4 cup chopped fresh cilantro Bag of mesclun greens Instructions Mix lime juice, chili powder, 1/4 teaspoon salt and garlic  in a small bowl to form a paste; rub onto both sides of steak. Refrigerate the steak. Place potatoes in a large pot, cover with water and bring to a boil over high heat. Cook until tender when pierced with a fork, 15 to 20 minutes, depending on the size of the potatoes. Drain, let cool for 10 minutes, then quarter. While the potatoes cool, preheat grill or grill pan over medium-high heat. Oil the grill rack (see Tip) or pan. Grill the steak, turning once, until a...
Read more

Well its been awhile....

Image
Its been awhile since the last update, and my wife has gotten me to start cooking a little healthier for her...so lets dive right in shall we? Prosciutto-Wrapped Shrimp with Spinach Salad Ingredients 1 tablespoon extra-virgin olive oil plus 2 teaspoons, divided 1 tablespoon lemon juice 1 small clove garlic, minced Pinch of salt 1/8 teaspoon freshly ground pepper, divided 4 cups lightly packed spinach 10 raw jumbo shrimp (13-15 per pound) 5 very thin slices prosciutto (about 1 ounce), cut in half lengthwise to make 8 strips Whole wheat baguette Parmesan cheese Preparation Whisk 1 tablespoon oil, lemon juice, garlic, and a pinch each of salt and pepper in a large bowl. Add spinach and toss to coat. Peel and devein shrimp, leaving the tails on. Pat dry and sprinkle both sides with the remaining pinch of pepper. Wrap 1 piece of prosciutto around each shrimp. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the shrimp and coo...
Read more

Taco Salad with Avocado Cilantro Dressing

Image
Ingredients: 3/4 lb ground beef 1 tablespoon vegetable oil 1/2 cup onion, chopped 2 cloves garlic, very finely chopped 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon chile powder Salt and freshly ground black pepper Pinch of cayenne (optional) 1 can (8-ounce) tomato sauce 1 can (15-ounce) black beans, drained For the salad: 8 cups romaine lettuce, coarsely chopped 1 ripe Hass avocado, halved lengthwise, peeled and sliced 1 sweet bell pepper (red, yellow or orange) seeded and roughly chopped 1 pint grape or cherry tomatoes, halved 1 cup grated cheddar cheese Tortilla chips (see notes) Lime wedges (optional) For the dressing: 1 ripe Hass avocado, halved and peeled 2 tablespoons olive oil 1/4 cup plain yogurt 1 small clove garlic, very finely chopped Juice of 1 lime 1/4 cup fresh cilantro, chopped 1/4 to 1/2 cup buttermilk (or regular milk) 1/2 teaspoon salt Freshly ground black pepper Instructions:   Start by makin...
Read more