Archive for November 2009
The Best Chicken Burger
My husband accompanies me on my daily sojourns to the supermarket only when I go to Stew Leonard’s in Newington, Connecticut because there the store offers a variety of free food samples, over which my husband never fails to make a pig of himself.
On one such visit, a saleslady at Stews offered us a sampling of a chicken burger. To our surprise, we both found it very tasty. For those of you who love burgers but desire or require for health reasons a beef substitute, this recipe is for you.
An added feature of preparing this recipe yourself is the savings afforded you: the last time I looked at the price of this item at Stew Leonard’s, it was $5.99 per pound. You can save $3.00 per pound buying ground chicken and following my recipe.
Plus by preparing the patties yourself, you can adjust the spices to suit your taste. I like my chicken burger patties with a little kick. Hence, the name of my blog: “intense” flavors.
Hey, Stew Leonard’s, stop charging so much for just adding some spices and forming a few patties!
1 lb. ground chicken
1 bunch scallions, finely chopped
1/2 cup finely minced parsley
4 cloves of garlic minced
2/3 cup Panko crumbs plain
1 T Worcestershire sauce
1 T fennel seeds
1 t ground pepper
1/2 t salt
1/2 t Cajun seasoning
3 pita pockets split
1/4 cup mayonnaise
1 small tomato sliced thin
12 slices favorite cheese
2 T olive oil
Saute parsley, scallions, and garlic for 5 – 6 minutes, or until wilted. Set aside and cool.
Add ground chicken, Panko crumbs, Worcestershire sauce, Cajun seasoning, fennel, and salt and pepper to the cooled mixture.
Form into 6 oblong patties 3/8″ to 1/2″ thickness
Saute in large shallow frying pan 4 minutes on 1 side.
Flip burgers, add 2 slices of your favorite cheese (my favorite for this recipe is Cooper Sharp cheese) to each burger, and saute another 4 minutes, or until cooked through.
Serve in pita pockets spread with mayonnaise and sliced tomatoes.
Yum.
Suggestion: leftover mixture can be frozen and used at a later date.
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