Monday, June 22, 2015

Brussels Sprouts and Dill Chicken Burgers

Lately, these chicken burgers are what I have been eating a LOT of. My husband and kids love it. I make a large batch, and then I'm set for a meal or two! Plus, it gets some green veggies in too.  Improvise this recipe to suit your pantry. 

Change the greens around, add herbs of your choice, use different spice mixtures, switch the chicken to turkey or beef. Enjoy and get creative, barbecue away this summer! 

1 tablespoon coconut oil 
1 teaspoon cumin seeds
1/4 cup minced red onion
2 cloves garlic, minced
2-inch ginger, minced
1 cup finely sliced brussel sprouts (or 1/2 bunch spinach, finely sliced, or 1 cup finely sliced Kale)
2 tablespoons fresh dill (optional)
1 teaspoon garam masala
Salt, to taste

1 lb ground chicken
1 teaspoon coriander powder
Red chili powder, to taste (optional)
1/4 cup fresh cilantro, chopped

  1. In a large skillet, heat the oil. Fry the cumin seeds for a minute, or until the color changes slightly, do not burn the seeds. Immediately add the onions and sauté until it turns pink. 
  2. Once the onions turn pink, add the green vegetable (brussels sprouts or spinach or kale), dill, garam masala, and salt. Cook until the vegetable is cooked, remove from heat.
  3. While the onion-vegetable mixture cools, in a large mixing bowl, mix together the ground chicken, coriander powder, red chili powder, and fresh cilantro.
  4. Mix the cooled onion-vegetable mixture with the ground chicken and form burgers. Use an ice cream scoop to make it easier. 
  5. Cook the burgers over medium heat for about 5 minutes on each side.
If you want to freeze the burgers, form them and lay the uncooked burgers out on a baking tray. Put it in the freezer for 15–20 minutes. Remove and put them in a resealable bag. 

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