Archive for November 2009




The Best Chicken Burger

chicken burger in pita bread

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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