Chicken Piccata Burger

Burgers are normally a cookout item. Want to get fancy smancy? Chicken Piccata Burger.

Chicken Piccata Burger

I think chicken piccata is a wonderfully delicious dish. Why couldn’t it be a burger? No reason I can think of!

Chicken Piccata Burger

I have many ground chicken recipes on What the Forks for Dinner? Check some of them out. We have a recipe index, so look around!

Ground beef is always perfect for a burger, but sometimes you want to shake it up or make it a little more upscale…….well as upscale as a burger can be…….

Chicken Piccata Burger

So, Chicken Piccata Burger is born. Ground chicken with cappers, and parsley. Shaped into patties and then given the one…two….three treatment.

Flour, egg, and panko crumbs. Set up a dipping station using three shallow bowls, and the afore mentioned ingredients. Dipping the chicken burger and cooking until golden brown and crunchy.

Chicken Piccata Burger

Herb Lemon Butter makes this dish. A compound butter with fresh herbs, lemon, salt, and pepper. If you have never used compound butter before, try it……its a wonderful topper to steaks, or burger, and makes corn on the cob a taste delight.

A dollop of the butter on top of the burger, with leaf lettuce and sliced tomatoes on a ciabatta bun. Piccata perfect.

Chicken Piccata Burger

Next time you want to switch up a burger, try Chicken Piccata Burger.

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Chicken Piccata Burger

  • Author: Marty Boyd
  • Yield: 6

Ingredients

  • 2 pounds ground chicken
  • 1 tablespoon capers, chopped
  • 2 tablespoons parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup flour
  • 2 eggs, beaten
  • 1 1/2 -2 cups panko crumbs
  • oil
  • 6 Ciabatta buns
  • Lemon Herb Butter (see recipe)
  • Leaf lettuce, tomato for garnish

Instructions

  1. Combine ground chicken, capers, and parsley until combine, do not over mix.
  2. Form into 6 patties.
  3. Set up a dipping station with flour, egg, and panko crumbs in shallow dishes.
  4. Heat enough oil in a large skillet to cover the bottom of the pan. Once the oil is hot ,dip each patty into, flour, then the egg, then panko crumbs. Place in hot oil and cook until golden brown and cooked through, turning often.
  5. To serve, put lettuce and tomato, and chicken burger on the bottom of the ciabatta bun. Place a slice of the Herb Lemon butter on top and allow to melt slightly. Place top on bun and enjoy.
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Herb Lemon Butter

  • Author: Marty Boyd

Ingredients

  • 1 stick unsalted butter, at room temperature
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh chives
  • 2 teaspoon fresh lemon juice
  • 1 teaspoon lemon zest
  • salt and  freshly ground black pepper

Instructions

  1. Combine the first 5 ingredients in a bowl.  Add salt and ground black pepper to taste.    Scoop it all onto the parchment paper and roll the form a cylinder then twist the ends closed. Refrigerate until the butter is firm. May be frozen to use later.

 

Salmon Cakes

Salmon Cakes or better know in some circles as Salmon Patties, were a staple dinner when we were kids.

Salmon Cakes

You remember, the canned salmon that you had to pick through to try and get rid of the bones and cartilage that was in with the salmon. I always though it was gross, but truth be told I was never a big salmon patty lover as a kid.

Turns out the bones and cartilage are edible and full of calcium……who knew? That still as a kid, would not have swayed me. I ate them, because anyone of a certain age knows, you ate what was in front of you or you went hungry. Beside they weren’t awful just not my fav.

Salmon Cakes

So, fast forward a few years….ok maybe more than a few, but I learned the love of real, honest to goodness salmon. Not from a can, but from the sea……such a big difference. If possible buy wild caught salmon, fresh is best.

Now, when I say fresh, I mean wild caught, not fresh in the meat case at the grocery store. Actually, don’t assume that fresh is always better than frozen fish. Sometimes frozen is better than fresh. Plenty of frozen fish is put on ice on boats right after it’s caught to preserve its freshness. I buy frozen frequently.

Salmon Cakes

It’s easy to like salmon, its tender, mild-tasting, and versatile. It’s even easy to cook—the fatty texture helps keep the fish tender and moist, so the perfect choice for Salmon Cakes. Plus its loaded with those all important Omega’s.

Using fresh salmon for these Salmon Cakes keeps them moist, as using canned can result in dry cakes. Some Miracle Whip, and as I always say…..mayo if you must…….I prefer Miracle Whip, grainy mustard, capers, dill, and green onions, plus panko crumbs ( I love these ) bind the fresh salmon together.

Salmon Cakes

I used my 1/3 cup measure as a measure and a form. The mixture pressed into the 1/3 cup measure makes the perfect cake.

A quick visit to the frying pan to brown them, and then into the oven to finish.The oven time is the perfect time to make the sauce.

Greek yogurt, lemon, juice, dill, green onion, and mustard make a beautiful sauce to slather over the Salmon cakes. Creamy, lemony, dilly = yummy!

Salmon Cakes

The salmon cakes need a bed to lay on and what better than spinach? Just a olive oil, lemon juice, mustard vinaigrette, tossed with the spinach make a pretty little bed for the Salmon Cakes.

To serve, place the dressing spinach on a plate or serving platter, depending if you are serving individual or family style. Then place the salmon cakes on the bed of spinach. Top each cake with the yogurt sauce, and garnish with extra dill and capers if you wish.

Pass the lemon wedges and dig in………

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Salmon Cakes

  • Author: Marty Boyd
  • Yield: 4

Ingredients

  • 1 pound fresh skinless, boneless salmon
  • 1/4 cup panko breadcrumbs
  • 2 tablespoons plus 2 teaspoons grainy mustard, divided
  • 2 tablespoons Miracle Whip or mayo
  • 1 1/2 tablespoons fresh dill, chopped and divided
  • 3 green onions, finely chopped, keeping white and green parts separate
  • 2 teaspoons capers
  • 2 tablespoons olive oil, divided
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons lemon juice, divided
  • 2 cups spinach, silvered
  • Lemon Wedges for serving.

Instructions

  1. Preheat oven ot 400*
  2. Cut salmon into small dice pieces and place in a large bowl. Stir in panko crumbs, 2 tablespoons mustard, Miracle Whip, 1 tablespoon dill, white part of green onions, and capers. Mix until well combined.
  3. Using a 1/3 cup measure scoop patties onto a baking sheet lined with parchment paper. The measuring cup forms a nice patty. You should have 8 patties. Place in refrigerator for 5-10 minutes.
  4. Over medium high heat, heat 1 tablespoon oil: cook patties until golden brown. Transfer patties to a clean baking sheet lined with parchment and place in preheated oven for 10-12 minutes or until cooked through..
  5. While patties are in the oven, in a small bowl combine yogurt, 1 tablespoon lemon juice, 1 1/2 teaspoons mustard, 1/2 tablespoon dill, and green part of green onion. Season with salt and pepper and set aside.
  6. In a small bowl place 1 tablespoon oil, 1 tablespoon lemon juice, and remain 1/2 teaspoon mustard, whisk to combine well.
  7. Chopped spinach into slivers and place in a large bowl, toss with oil, lemon juice mustard mixture.
  8. To serve place a bed of spinach and two patties on each plate, top with yogurt sauce, and garnish with capers and dill if desired. Serve with extra lemon wedges.

 

Pasta Puttanesca

Pasta PuttanescaPasta Puttanesca

So it’s “Date Night Dinner” day…………my thoughts have been on pasta lately. Maybe its the weather……freezing. Plus I have had several days home from school………sub-zero temps……..so I had some time on my hands. I was looking over some of my old recipes trying to decide what the pasta should be. Then Tim reminded me of a pasta that I had made when we first were married. Which hasn’t been all that long ago as we have only been married for a little less that 3 years. I will share the whole silly crazy story on Valentines Day.

But if you have been following the blog, you will remember that Tim’s sense of taste is not perfect, due to an accident. I try to make things spicy without being crazy hot. This dish has the pasta I have been craving and the spice for Tim. Continue reading “Pasta Puttanesca”