Tandoori Chicken Burgers
The weather might be trying to keep a foothold in winter but, I am ready for Spring!!! This winter has been sooooo long, cold and snowy. I am not a huge winter weather lover, but this year was about more than a girl could stand. I will be putting my boots and winter coat away and no matter what happens, I will not put them on again until November!!!!!
Now, my rant is over, on to Spring talk…….I am ready to grill again. I know…….you can grill all winter if you want too, but, I don’t like to be cold ,so I AM NOT going to stand outside in the cold to grill. Sorry I think that was a rant again…….
Burgers, they beg to be grilled. I did not grill this burger, but will most certainly be making the Tandoori Chicken Burgers again very soon…… on the grill….did you hear that Mother Nature?
I have seen these burgers made with lamb, beef, or chicken, but in an effort to begin eating better, I chose chicken. The bread is Naan, an Indian flatbread, instead of a traditional bun. I am sure you can make the bread yourself, but I have found it readily available at the grocery store.
The Tandoori Chicken Burger is flavor packed, and topped with cucumber, red onion, cilantro and a cool yogurt sauce. Wrapped in the Naan, it makes a healthy alternative to a regular burger.
- 1 1/2 pounds ground chicken breast
- 4 green onions
- 3 Tablespoons grated fresh ginger
- 2 Tablespoons lemon juice
- 1 Tablespoon paprika
- 2 teaspoons cumin
- 1/2 teaspoons ground cardamom
- 1/4 teaspoon cayenne pepper
- salt and pepper to taste
- Naan bread
- red onion sliced thinly
- Yogurt Sauce:
- 1 small container fat free plain Greek yogurt
- 1 Tablespoon fresh mint chopped
- 2 teaspoons cumin
- 1 Tablespoon fresh lemon juice
- salt and pepper
- Place the chicken and spices in a large bowl. Mix well. Form into 4 patties.
- Place yogurt, mint, cumin, lemon juice and salt and pepper in a small bowl and stir together. Set aside.
- Slice cucumbers, red onions, and lightly chop cilantro. Set aside.
- Cook burgers on a preheated grill over medium-medium high grill. About 3 minutes per side. You can cook inside in a large skillet also. Grill Naan bread or warm in a skillet or grill pan.
- Top the burgers with a few sliced cucumbers, red onion, and a generous handful of cilantro.
- Add the yogurt sauce and serve.
As promised, yet another Corned Beef recipe. This one is a simple and easy way to use left over Corned Beef from your St Patty’s Day Celebration.
Once again I cannot say enough about pizza…………I swear you can put anything on a pizza crust and have it come out tasty. After all pizza crust is bread, so any sandwich filling will make a great pizza. And who says pizza has to have tomatoes for the sauce…….mix it up sometimes , after all variety is the spice of life.
The Rueben Sandwich……….One account holds that Reuben Kulakofsky, a Lithuanian born grover, residing in Omaha, Nebraska, was the inventor. Kulakofsky’s weekly poker game was held in the Blackstone Hotel. The participants, who nicknamed themselves “the committee”, included the hotel’s owner, Charles Schimmel. The sandwich first gained local fame when Schimmel put it on the Blackstone’s lunch menu, and its fame spread when a former employee of the hotel won a national contest with the recipe.
Other accounts hold that the Reuben’s creator was Arnold Reuben, the German owner of the once-famous, now defunct Reuben’s Delicatessen in New York City.
Whatever the origin, it’s a yummy sandwich. If you make the traditional Corned Beef and Cabbage Dinner you are likely to have corned beef left over…………why not try a Rueben Pizza. Pizza crust with thousand island dressing ……no need for the traditional tomato base for this pizza. Topped with all the sandwich fixings, that left over corned beef ( you can buy deli corned beef and chop it up if you prefer), sauerkraut, and swiss cheese. I added onions……….because I like onions on a sandwich and on pizza…….you can leave them off if you prefer.
Try the Rueben Pizza……….before or after St Patty’s Day or any day you are craving a Rueben.
- 1-14 oz. Boboli Pizza Crust
- 3/4 cup Thousand Island Dressing
- 4 oz. shredded corned beef, chopped
- 1 cup onions thinly sliced
- 3/4 cup Sweet Bavarian Sauerkraut , drained and squeeze out excess water
- 1 1/2 cups shredded Swiss Cheese
- Preheat oven to 450*
- Place pizza crust on pizza stone or cookie sheet. Spread thousand island dressing over the pizza crust. Top with corned beef, onion, sauerkraut. Sprinkle swiss cheese over toppings.
- Place in preheat oven and bake until heated through, cheese is melted and beginning to brown, about 20 minutes.
You can use deli corned beef in place of the shredded corned beef.
Corned Beef Tacos
St. Patricks Day………or the Feast of Saint Patrick……..how fitting for a food blog.
Back in the day St. Patricks day meant green beer and partying. Corned Beef and Cabbage and partying. Wearing green and partying. Well time changes everything. Now it’s still corned beef……..I might wear green,although it is not my favorite color in clothing…………..but, the partying and green beer are gone!
Well, maybe I am wrong about the partying because, these Corned Beef Tacos are a party for your mouth! Cooking the corned beef was easy peasy in the crock pot. I used the spice packet from the corned beef and covered it with Guiness Stout.
A slaw recipe ……cabbage, sounded right and has just the right amount of spice in the dressing. I saw a recipe for the Mustard Seed Salsa I thought ……hmmmm. But It really is just the right condiment for the corned beef. Boiling the whole mustard seed softens it to just burst in your mouth. Green chiles add the zing, and when you combine it all together…………… the Corned Beef Taco is born.
I hope you will try this taco twist on the traditional corned beef St Patricks Day fare……….and maybe wear some green!
You can also fry the tortillas until they are crisp and have Corned Beef Tostada’s.
- For Tacos:
- Prepared Corned Beef
- 8 -6” corn tortillas
- Mustard Seed Salsa
- For Corned Beef:
- 2 pound package of corned beef with the picking spice packet
- Guiness Stout (enough to cover the corned beef, I used 3 cans)
- 1 package ready to use cole slaw mix
- 1/2 small red onion sliced
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon oregano
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1 tablespoon brown sugar
- 1/4 cup apple cider vinegar
- 1 tablespoon cilantro
- Mustard Seed Salsa:
- 1teaspoon olive oil
- 1 tablespoon onion, diced
- 1/4 cup water
- 6 tablespoons whole mustard seeds
- 1 tablespoon green chilies
- 2 teaspoons apple cider vinegar
- 1 teaspoon sugar
- 1 clove garlic, minced
- 1/4 teaspoon salt
- For the Corned Beef: Place corned beef in crock pot. Sprinkle the space packet over the meat. Pour in enough beer to cover the meat.
- For the Curtido: Place all the ingredients in a large bowl and combine. Transfer to a storage container and refrigerate until serving.
- For Salsa: sauté onion in olive oil until translucent. Allow to cool. Place water and mustard seed in a small non stick saucepan. Bring to a boil. Reduced heat to low and simmer 10-12 minutes. Place in a fine mesh strainer and rinse under cool water. Allow to drain. Place mustard seeds, sautéed onions, green chilies, vinegar, garlic, and salt in a small bowl. mix throughly. Sore in a non-reactive container in the refrigerator until serving.
- To Assemble Tacos:
- Heat tortillas. You can microwave them, heat them on a skillet, or fry them.
- Place 1 1/2 – 2oz of corned beef on each tortilla, top with curtido, and mustard seed salsa.