Herbed Sweet Potato fries and BLT Chicken Burgers

(originally made 5/2010)

Had a "hang around the house day" yesterday instead of our normal running around, so planned a lunch that Jake had wanted to try.    The main dish was the BLT Chicken Burgers and sadly, they weren't a hit here.   The taste was wonderful, but I have to come to terms that we just don't like the texture of ground chicken.    I would make this again, except I would grill the chicken with salt and pepper, top it with the cheeses after it was cooked through and use the garlic to rub the rolls before adding the mayo.    For those who like the texture of ground chicken, I have no doubt that you'd enjoy the recipe as it was posted  :)

Part 2 was a super simple Herbed Sweet Potato french fry, from the Cooking Light Fresh Food Fast book.   I used dried herbs on half the batch and on the other half I used a cinnamon sugar mix.    Both were good, naturally Jake liked the "sweet" option a little more than the "savory" one   :)

 * Exported from MasterCook *

                        Herbed Sweet Potato Fries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  frozen sweet potato fries (such as Alexia)
                        Cooking spray
  1           teaspoon  chopped fresh thyme -- used dried
  1           teaspoon  chopped fresh rosemary -- used dried
     1/4      teaspoon  salt
     1/4      teaspoon  freshly ground black pepper

1. Preheat oven to 425°.
2. Arrange fries in a single layer on a rimmed baking sheet coated with cooking spray. Coat fries evenly with cooking spray; sprinkle remaining ingredients evenly over fries, tossing to coat.
3. Bake at 425° for 14 minutes or until golden.

Yield:  4 servings (serving size: 1/2 cup)
Source: Cooking Light Fresh Food Fast

 * Exported from MasterCook *

                           BLT Chicken Burgers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  ground chicken -- preferably a mixture of 1/2 white and 1/2 dark meat
     1/2           cup  shredded sharp cheddar cheese
     1/3           cup  grated parmesan cheese
  1           teaspoon  minced garlic
     1/2      teaspoon  kosher salt
     1/2      teaspoon  freshly ground black pepper
     1/3           cup  mayonnaise
     1/4           cup  finely chopped fresh basil
  1         tablespoon  fresh lemon juice and finely shredded lemon zest
  4                     onion kaiser rolls -- split
  8             strips  bacon (about 8 oz.) -- cooked until crisp
  1              large  tomato -- thinly sliced
  4                     leaves romaine lettuce

1. Prepare a charcoal or gas grill for medium heat (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds).
2. Meanwhile, in a large bowl, gently mix chicken, cheeses, garlic, salt, and pepper. Form into 4 burgers about 3/4 in. thick, making a slight depression in center of each patty (this helps keep burgers flat as they cook). Put on a plate, cover, and refrigerate until ready to grill.
3. In a blender, whirl mayonnaise, basil, lemon juice, and lemon zest together and refrigerate until ready to use. With a silicone brush or oiled paper towels, lightly oil cooking grate.
4. Grill burgers, covered, turning once, until browned and no longer pink inside (cut to test), 8 to 10 minutes total. Transfer burgers to a clean plate and place buns, cut sides down, on grill until lightly browned, 30 seconds.
5. Spread toasted sides of buns with basil mayonnaise. Set a chicken patty on each bun bottom and top each with 2 strips bacon, a tomato slice, and a lettuce leaf. Cover with bun top.

Yield: Makes 4 servings
Source:  http://www.myrecipes.com/recipe/blt-chicken-burgers-10000001823292/


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