Teddy Bear Day Care – Ypsilanti

Teddy Bear Day Care and Learning Center

Burgers to Suit!

by Leslie - May 3rd, 2013.
Filed under: Uncategorized.

Warm weather means one thing in my household: grilling out! I’ve been working on a good, versatile burger recipe for us, and I think you and your family will enjoy my efforts–no matter what your preferences. There are so many different directions you could take this recipe. I look forward to hearing your favorite way.

As far as the “meat” goes, think outside of the box. I really like ground chicken so that’s why I use, but feel free to substitute ground turkey, ground bison, soy chorizo, or vegetarian “meat” crumbles. Veggie and cheese combos are endless too. For now, here’s my favorite: chicken, spinach, mushroom & Parmesan cheese.

 

Spinach & Mushroom Chicken Burgers

Time investment: about a half hour (including prep & cook time)

Makes about seven full size burgers

Ingredients

1 1/2 pounds of ground chicken

1/2 of a large onion, diced

2 ounces of mushrooms, diced

3 ounces of fresh spinach

3 ounce of Parmesan cheese

2 tablespoons of balsamic vinegar

1 teaspoon of lemon juice

2 teaspoons of low sodium soy sauce (you can use any type you have on hand, or even a pre-made teriyaki sauce)

1 teaspoon of cayenne pepper (may want to adjust this according to preferences)

1/2 cup of bread crumbs (I had whole wheat Panko in my pantry, but use what you have)

 

Procedure

Have a little kitchen helper tear spinach leaves into small pieces. While your helper is doing that, dice onions and mushrooms (I usually buy the pre-sliced mushrooms to make this easier).

Heat a skillet over medium-high heat. Once the skillet is hot, add about a tablespoon of fat (butter, olive oil, coconut oil, whatever your family prefers). Saute the onions for about three minutes, or until they just start to turn translucent. Then add the diced mushrooms to the pan for about five more minutes. Remove onions and mushrooms to cool.

Once mushrooms and onions have cooled a bit, add all ingredients to a medium-sized mixing bowl. Using hands mix all ingredients very well. Then form into balls, based on the size of the buns you will be using. Keep in mind that a serving of meat should be about the size of a deck of cards.

From here you can grill the patties, cook them in the skillet you used for mushrooms and onions, or broil them.

Grill: Grill over medium heat for five to six minutes per side

Skillet: Cook over medium high heat for five minutes per side

Broil: Broil on one side for about four minutes, then flip and broil for about three minutes

 

Notes & Pictures

chicken burgers ready for cooking

I prepared my patties on a Sunday and then stored them in a Tupperware container. I trust raw meat in the fridge for about five days–we grilled them on a Tuesday for dinner. You could also store them this way in the freezer for a few months.

chicken burgers on the grillOnce the burgers were done cooking, we put some shredded Swiss cheese on the top of them to melt, and also put the buns on the grill to toast.

chicken burger w/ corn Grilling & corn on the cob go hand-in-hand, in my opinion!

 

 

 

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