Monday, July 23, 2012

Monday Night's Asian Inspired Chicken Burgers

Today was an absolutely gorgeous day here at the cabin.  It was sunny all day long and only 67 degrees when we woke up at 7:30 a.m. this morning.  For dinner, we grilled burgers (beef) and corn on the cob, chips and veggies (broccoli florets and baby carrots) and dip for hubby and daughter's dinner.  For my dinner, I made myself some delicious "Asian Inspired Chicken Burgers" using ground chicken breast and served it on a bed of fresh sauteed sliced mushrooms, steamed broccoli and cherry tomatoes marinated in olive oil and pomegranate vinegar.  It was an absolutely delicious meal and everyone was happy!  I snapped a few pics of my meal below (it was the prettiest one) as well as the simple recipe I put together for my Asian Chicken Burgers.  Enjoy!

These were tender, juicy and very flavorful

Asian Inspired Chicken Burgers


1 lb. Perdue Ground Chicken Breast
1-1/2 tablespoons low sodium Tamari sauce
1 or 2 green onions, sliced thinly
3 tablespoons carrots, grated
Freshly ground black pepper
Pinch of cayenne pepper


Mix all ingredients thoroughly in a medium bowl; form into 3 or 4 patties.  Brown in a non-stick skillet lightly coated with olive oil; cooking until golden and done in the center (no pink remaining) or if you prefer, you can grill them.  If you decide to grill these burgers, be careful because they are very moist and lean and may fall apart.  They kept together very well cooking them on the stove.


Lisa D. said...

These are SO good! Just made them tonight, after finding your blog via the Wheat Belly blog. I'm going to make your Cheddar Squash Souffle next!

Gourmet Girl Cooks said...

Great Lisa...glad you liked the chicken burgers. Regarding the Cheddar Squash Souffle...I've had one person say hers turned out a little if you like yours more moist, add a little extra milk before baking it. Mine turned out moist...but everyone's tastes are a little different. Thanks!