Meg may have wanted to shed the “Monday Blues” with her dinner but I also think Wednesday’s “hump day” deserves some effort…burgers, you say? Think about making them a little differently. One direction I like to take is to use ground chicken instead of the usual ground beef.
Chicken burgers are so lean and delicious, but they also tend to need a little help in the taste department. I like to caramelize shallots and add a little blue cheese to the offering. Simple ingredients can provide temptations to the tastebuds, while being mindful of the grocery list’s bottom line.
Chicken Burgers with Caramelized Shallots and Blue Cheese*
2 shallots
olive oil
1 lb. ground chicken
one garlic glove, minced
1 tsp. chopped fresh rosemary
1 tsp. freshly ground black pepper
½ tsp. salt
4 kaiser or ciabatta rolls, toasted
Leafy lettuce
¼ cup mayonnaise
¼ cup crumbled blue cheese
Caramelize the shallots in a little olive oil. Remove from pan and set aside.
Mix the ground chicken, garlic, rosemary, pepper and salt; then form into four patties. Brown in same pan with 1 tbl more olive oil. While burger is cooking, mix the mayonnaise and crumbled blue cheese til blended.
Serve burgers on toasted rolls with shallots, lettuce and a dollop of the mayo-blue cheese mixture.
*source: adapted from a Sunset magazine recipe
Served this mid-week sensation with a side of a large slice of beefsteak tomato, drizzled with a little light Italian dressing and topped with roasted corn. A little cold and hot side combo that seemed to work. Tomato was luscious and in-season and the roasted corn added a hot companion to an otherwise mundane side dish.
I had an extra chicken burger patty left over. Can’t wait to have it tomorrow, accompanied by another slice of tomato, as a great and light lunch. Total burger enjoyment…without the guilt. Maybe I’ll open my own burger stand someday. I think I’ll name it “Burger Queen”.
--the Mother
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