People around me seem to think burgers are unhealthy. Something you eat when you’re on the road and the only food options for miles around is a drive-thru, but not something you would choose to serve at home. I say they are wrong: burgers rule. With bread for carbohydrates, meat for protein and onions for vegetables (what? they are vegetables- and you could even add tomatoes, pickles, lettuce for extra health) they are a complete meal. They’re easy to make and even easier to eat (who doesn’t love a portable meal?).
Plus, and this is the big seller in my book, you can do all sorts of tasty variations and surprise yourself with how well your kitchen experiments can work. Who wants finicky pasta sauces that taste funny with the smallest odd ingredient, risottos you can ruin by getting the stock just a little wrong or, worst of all, expensive cuts of meat that end up resembling leather if you aren’t careful? Far better to fry up some ground meat, add a bit of sauce, clothe it in a roll and call it dinner. Try it tonight, with these tasty chicken burgers.
Chicken burgers
Serves 2
300 gr boneless, skinless chicken thighs
juice from half a small lemon
1 shallot, peeled and quartered
large handful of cilantro leaves
glug of oil
4 rolls (crispy or soft, your call)
½ cup yogurt
1 small clove of garlic, minced
zest from half a lemon
garnishes (ripe tomatoes would be good here, but use whatever strikes your fancy)
Start by mixing the yogurt with the garlic and the lemon zest. Leave the mixture in a cool place while you’re making the burgers.
Cut the chicken thighs in large chunks and place in the bowl of a food processor. Add the shallot and cilantro and pulse the processor until you have a relatively fine chicken-onion-cilantro mixture. Add the lemon juice and stir well. Form the mixture into four patties with wet hands.
Heat the oil in a non-stick skillet and fry the burgers until done- about four minutes on each side should do it, but check carefully because eating raw chicken is not a good idea.
Put the cooked patties in the rolls, add the garlic sauce and garnishes and eat.
Plus, and this is the big seller in my book, you can do all sorts of tasty variations and surprise yourself with how well your kitchen experiments can work. Who wants finicky pasta sauces that taste funny with the smallest odd ingredient, risottos you can ruin by getting the stock just a little wrong or, worst of all, expensive cuts of meat that end up resembling leather if you aren’t careful? Far better to fry up some ground meat, add a bit of sauce, clothe it in a roll and call it dinner. Try it tonight, with these tasty chicken burgers.
Chicken burgers
Serves 2
300 gr boneless, skinless chicken thighs
juice from half a small lemon
1 shallot, peeled and quartered
large handful of cilantro leaves
glug of oil
4 rolls (crispy or soft, your call)
½ cup yogurt
1 small clove of garlic, minced
zest from half a lemon
garnishes (ripe tomatoes would be good here, but use whatever strikes your fancy)
Start by mixing the yogurt with the garlic and the lemon zest. Leave the mixture in a cool place while you’re making the burgers.
Cut the chicken thighs in large chunks and place in the bowl of a food processor. Add the shallot and cilantro and pulse the processor until you have a relatively fine chicken-onion-cilantro mixture. Add the lemon juice and stir well. Form the mixture into four patties with wet hands.
Heat the oil in a non-stick skillet and fry the burgers until done- about four minutes on each side should do it, but check carefully because eating raw chicken is not a good idea.
Put the cooked patties in the rolls, add the garlic sauce and garnishes and eat.
2 comments:
Cilantro?
Coriander (of, in t Nederlands: koriander... ;).
Post a Comment