Wednesday, 3 August 2011
BURGER ME, BABY
Dinner the other night was phenomenally delicious. In fact, it was so delicious, I gobbled it up before I could (even attempt to) snap a photo--but this is what it might have looked like.
What was on the menu? Homemade 'naked' chicken burgers ('naked' meaning without bun) with avocado and shiitake mushrooms, served with my 'healthy' Caesar salad and refreshing cucumber salad. It..was..so...good. Uh.
And now, for the goods.
'Naked' Chicken Burgers with Avocado & Shiitake Mushrooms
1 package of extra lean ground chicken or turkey, about 1 lb.
1/2 tbsp. Worcestershire sauce
1 tsp. dry rosemary
1 tbsp. chives, finely chopped
salt and pepper
1 avocado, sliced
4 large shiitake mushrooms, stems removed
cilantro, minced (optional)
1. In a bowl, mix ground chicken, egg, Worcestershire, rosemary, chives, salt and pepper until well combined.
2. Heat a non-stick pan on medium. Form 3 to 4 well-sized burger patties using your hands. Add 1 or 2 patties at a time to the hot pan.
3. Cook for 5 to 7 minutes or until burgers begin to brown on the one side. Flip patties and cook through and/or until browned on either side. Continue to form and cook patties until all meat is used.
4. In the same non-stick pan that was used to cook the burgers, add a drizzle of olive oil. Once hot, add the 4 mushroom caps to the pan. Sprinkle with salt and heat through, about 5 minutes, turning to either side.
5. Plate the burgers sans buns (or using buns, totally up to you), and top with a few slices of avocado. Remove mushrooms from heat and top each burger with a large mushroom cap and a sprinkling of cilantro.
6. Serve burgers with a fresh salad and/or oven fries and enjoy!
Makes 4 burgers.
Try This: Make an extra thick burger and add cheese to its center! Use either cubed hard cheese and embed it into the center of a patty or spread a softer cheese in the center. Yummy.
These burgers do not use bread crumbs, yet they cook up perfectly. Bonus: they're gluten-free!
What are some other tasty burger toppings? Some of my other favourites include caramelized onions, whole grain Dijon mustard, organic barbecue sauce, jalapeno, alfalfa sprouts, tomatoes, goat cheese...the list goes on.
images via how sweet it is