Tag: burger

Zesty Poblano Chicken Patties

Zesty Poblano Chicken Patties Recipe

Although wintertime is still in full swing, I often crave a delicious burger. Many people assume you can only cook burgers outside on a grill in the summertime, but I love the flavor a burger gets when cooked on a searing hot flattop. I came up with this Zesty Poblano Chicken Patties recipe when trying to think of an alternative to the standard beef burger. I wanted a hint of smokiness with a nice tang as well. Charring up a poblano pepper gives a nice smokey flavor to these burgers along with a little ground cumin. Next, we add lime zest and juice for a hint of tanginess. These patties almost reming me of a taco burger and would be great served on a bun or wrapped in a tortilla with a little sour cream or avocado. I hope this recipe will show you that grilling flavor can be achieved year-round!

 

Zesty Poblano Chicken Patties

Zesty Poblano Chicken Patties

Ingredients

  • 1 lb chicken breast, very finely chopped or ground chicken breast
  • 1 egg
  • 1/2 c Panko breadcrumbs (or traditional breadcrumbs if preferred)
  • 1/4 c red onion, minced
  • 1 poblano pepper, minced
  • 1 tbsp jalapeño, minced
  • 1 tsp lime zest
  • 1 tsp lime juice
  • 1 tbsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1 handful cilantro,chopped
  • 1 tbsp olive oil (for cooking)

Instructions

  1. Turn oven to broil at 550 degrees. Place poblano pepper in oven on baking sheet. Broil until skin bubbles and is charred, about 15 minutes.
  2. Place poblano pepper in ziplock bag for 10 minutes.
  3. Remove poblano and peel off skin. Finely chop poblano.
  4. In a large bowl, combine chicken and egg with all ingredients except bread crumbs.
  5. Stir in bread crumbs.
  6. Begin heating oil on flat top to medium heat. Form mixture into patties.
  7. Place patties on flat top, gently press down. Cook 5-7 minutes, flip and cook another 5-7 until fully cooked through.
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http://freshandfit.org/zesty-poblano-chicken-patties/

 

Zesty Poblano Patties

Asian Salmon Burger with Sriracha Slaw

salmon burger

We couldn’t finish burger week without a seafood burger. This Asian inspired burger is perfect for grilling season. It is hearty enough to be satisfying, but light enough to leave you ready to throw on your swimsuit and jump in the pool this summer. I figured since this is a summer recipe, a bun wouldn’t be the right vessel. I decided on seedy sesame crackers which are strong enough to hold the burger and stay together while you finish the whole thing and light enough to let the burger and slaw shine through. The brand I used is Engine 2 Plant Strong. Lastly, we top the Asian salmon burger with spicy, creamy cabbage with fresh cilantro and tangy lime juice to add balance and brightness. I hope you have enjoyed burger week as much as I have enjoyed creating (and tasting) these recipes to share with you. You now have five fantastic burger recipes to impress your guests this grilling season. As always, use the recipes as a blueprint to inspire you and make them your own!

Asian Salmon Burger with Sriracha Slaw

Ingredients

  • 1.5 lb salmon, finely chopped
  • 1 tbsp minced ginger
  • 1 tbsp minced garlic
  • 2 tbsp green onion, thinly sliced
  • 5 tbsp panko bread crumbs or regular bread crumbs
  • 1/2 tsp black pepper
  • 1 egg, beaten
  • 1 cup purple cabbage, shredded
  • 2 tbsp lime juice
  • 1 handful cilantro, chopped
  • 1/4 c mayonnaise
  • 2 tbsp sriracha sauce
  • 4 large sesame crackers
  • 1 tbsp olive oil

Instructions

  1. Combine salmon, egg, panko breadcrumbs, green onion, ginger, and garlic. Mix well.
  2. Preheat grill or flattop to medium heat. Coat with 1 tbsp olive oil, if applicable. If using a grill, burgers can be cooked on wooden grilling planks or high heat safe pan.
  3. Form into patties.
  4. Place on pan or flattop. Cook for 5-6 minutes. Carefully flip and cook 5-6 minutes longer.
  5. Combine cabbage, cilantro, mayonnaise, lime juice and Sriracha. Mix well.
  6. Place salmon burger on wonton and top with spicy slaw.
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http://freshandfit.org/asian-salmon-burger-with-sriracha-slaw/

Green Goddess Chickpea Burger

green goddess burger1

Next in the burger lineup is the beautiful, Green Goddess Chickpea Burger. An earthy vegetarian burger recipe using only fresh herbs for seasoning. This is a much more delicate burger than her brothers and sisters. If falafel took a walk in the garden, it would be this burger. Topped with creamy greek yogurt and tangy blue cheese, this one is for the hippies at heart.

Green Goddess Chickpea Burger

Serving Size: 6 burgers

Green Goddess Chickpea Burger

Ingredients

  • 2 cans of chickpeas, drained
  • 1/3 c Italian seasoned bread crumbs
  • 2 eggs
  • 2 tsp minced garlic
  • 2 tbsp dill, chopped and divided
  • 1/2 c parsley or one handful, chopped
  • 1/2 c blue cheese
  • 5 medium basil leaves, chopped
  • 1/2 c Greek yogurt
  • Sea salt and pepper to taste
  • 1 tbsp olive oil
  • For yogurt topping, stir together Greek yogurt, 1 tbsp dill and sea salt and black pepper to taste.

Instructions

  1. In a food processor, combine chickpeas and pulse until just slightly chunky.
  2. In a medium bowl combine eggs, chickpeas and bread crumbs. Stir well.
  3. Add herbs, sea salt and black pepper to taste, and garlic. Stir again.
  4. Heat flat top or pan to medium heat. Form mixture into large balls then gently press into patties.
  5. Grease pan or flattop with olive oil. Place patties on flat top. Cook 6 minutes each side, flipping once.
  6. Serve with blue cheese and Greek dill topping.
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http://freshandfit.org/green-goddess-chickpea-burger/

The Chicken Little Italy Burger

little italy burger

Burger week had to include an Italian burger. Going to Italy is a dream of mine; heck, I even named my dog Siena. Today’s burger is also inspired by my Italian chili recipe. I lightened it up a bit for the spring grilling season, this time using lean ground chicken breast. Italian herbs like basil, oregano and fennel seed are running throughout the burger, while diced bell peppers and balsamic roasted tomatoes bring an antioxidant boost. The herbed goat cheese adds a nice smooth creamy texture. Mangia!

The Chicken Little Italy Burger

Yield: 4-5 burgers

Ingredients

  • 1.5 lbs. ground chicken breast
  • 1 bell pepper diced
  • 1/2 c grated parmesan cheese
  • 1 tbsp dried oregano
  • 2 tsp fennel seed
  • 2 tbsp fresh basil, chopped
  • 1 tsp minced garlic
  • 1/2 tsp chili flakes (optional)
  • 2 cups arugula
  • 1 c cherry tomatoes, sliced in half
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil, divided
  • 4 tbsp soft herb goat cheese
  • 4 burger buns (I used egg and onion buns)

Instructions

  1. In a small pan, heat 1 tbsp olive oil over medium heat and sauté bell peppers until tender. Allow to cool slightly.
  2. Combine ground beef, basil, oregano, fennel seed, chili flakes, garlic and parmesan cheese in a mixing bowl.
  3. Add bell peppers and mix well.
  4. Divide mixture into four and form into patties.
  5. Heat flattop or grill and cook burgers to 10-12 minutes flipping once.
  6. Meanwhile, preheat oven to 400. In a small bowl, coat cherry tomatoes with balsamic vinegar and 1 tbsp olive oil. Cook for 10 minutes.
  7. Assemble burgers on bun topped with goat cheese, arugula and balsamic cherry tomatoes.
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http://freshandfit.org/chicken-little-italy-burger/

Chicken Little Italy Burger