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Bacon Apple Chicken Burger

Bacon Apple Chicken Burger

We first posted this burger back in 2014. Apparently Spring was not anywhere to be seen in 2014 either…..after last nights snow…yes, I said snow and hopefully this is the last of it. Winter has stuck around wayyyy too long this year.

Bacon Apple Chicken Burger was originally called Apple Bacon Chicken Burger, but I discovered it’s a no no to use the same post title twice??

Making this burger again was not a no no, it was a great idea!

I said it a million…slight exaggeration …times, but I love ground chicken for a burger in place of turkey. For me, it has a better flavor, but if you are a lover of the turkey, please substitute it in this recipe.

As anyone who has used ground chicken (or turkey) knows it can be a little dry, but in the case of this burger, the add-ins make it nice and juicy. One other tip, I know its poultry and you do need to cook it through, but do not over cook it. If you do, no matter what you have added, it will be dry. A little bit of bacon, onion, sage and maple syrup add a nice flavor to the burger and a topping of Maple Dijon sauce and grilled granny smith apples and wow!!!

Since we revisted this recipe we decided to revisit the pictures too! Funny when you start a blog you think your pictures are really good, then later you look back and …YIKES!!! It’s an understatement to say we have improved.

So, brush off the snow, drag out the grill and try Bacon Apple Chicken Burger. If the snow won’t stop where you are, cook them inside until summer shows up!!

Bacon Apple Chicken Burger

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Author: Marty Boyd
Yield: 4 1x

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Ingredients

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2 slices bacon
1/4 cup red onion, chopped
1 pound ground chicken
2 teaspoons fresh sage, chopped
3 teaspoons maple syrup, divided
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 granny smith apple, cored, and cut into 12 wedges
4 hamburger or kaiser buns, lightly toasted

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Instructions

Dice bacon and cook in a small skillet until crisp. Remove from pan to drain on paper toweling. Add onions to bacon drippings and saute until lightly browned. Set aside and allow to cool slightly.
Combine, ground chicken, bacon, onion, sage, 2 teaspoons of maple syrup, salt and pepper. Mix well and divide into 4 burgers.
Place the burger on a grill pan or outdoor grill coated with non-stick cooking spray. Grill burgers 5 minutes on each side or until cooked through.
Meanwhile, toss apple wedges with remaining 1 teaspoon of maple syrup. Grill the apple slices until you have nice grill marks.
To assemble the burgers place burger on bottom half of bun. Top with Maple Dijon Sauce (see recipe below), top with grilled apples and top half of bun.
Maple Dijon Sauce:
Mix together 3 tablespoons mayo or salad dressing, 2 tablespoons dijon mustard, 2 tablespoons maple syrup, and 1 small shallot( about 3 teaspoons). Serve with Apple Bacon Burger.

Light Swedish Meatballs

With each new year come diet resolutions and the need to still have comfort foods……… Light Swedish Meatballs fit both.

As I have said in previous posts, I am not a huge fan of ground turkey. It seem that when a recipe calls for ground beef the go to replacement is ground turkey. I prefer ground chicken, I think the flavor is so much better. For this recipe if you would rather use ground turkey I am sure you will still have very yummy Light Swedish Meatballs.

I seasoned the ground chicken with a touch of nutmeg, fresh rosemary, oregano, and parsley, a clove of minced garlic, and panko crumbs to hold it all together. Mushed it all together, with the best tools you have……your hands. Once mixed use a small ice cream scoop to portion out the mixture. This insures you have uniform meatballs. Wash your hands throughly after handling any raw meat.

I fried mine in coconut oil, you could also bake them, but I wanted the drippings from the pan for the gravy/sauce. Do them in batches, removing them to plate as they are cooked.

To make sure the cream cheese……yes there is cream cheese, but just a few tablespoons of light cream cheese…….much better than a bunch of heavy cream, melts use a few tablespoons of the heated stock to melt the cream cheese before adding the other ingredients. No lumps!!

Speaking of no lumps if you have never tried Wondra do it now!!!! http://www.goldmedalflour.com/ourflourstory/ourflour/wondraflour This is the flour you’ll want for extra- creamy, lump-free gravies and ultra- flaky and crispy pie crusts. Its lightness also makes it perfect as the dredging flour for fish and poultry. Tim turned me on to this early in our marriage and we use it all the time for sauces and gravies. Find it in the flour section of the grocery store.

My other secret ingredient is Lea & Perrins Marinade for Chicken…..a.k.a. White Wine Worcestershire Sauce. It is perfect for the Light Swedish Meatballs.
http://www.leaperrins.com Lea & Perrins® Marinade for Chicken. This is a special blend of white wine, garlic, and select herbs and spices that penetrates and tenderizes without compromising the wholesome goodness of chicken. The subtle flavor is also a perfect accompaniment for fish, pork and other lighter foods.

Chicken stock and dijon mustard round out the flavors for these tasty lightened up meatballs.

Once the sauce comes together put the reserved meatballs into the luscious sauce to rewarm them. Serve on noodles, mashed potatoes, or rice.

Light Swedish Meatballs will give you the comfort you crave with out breaking your resolutions!

Swedish Meatballs

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Ingredients

Scale

1 pound Ground Chicken
1/4 cup panko crumbs
1/2 teaspoon ground nutmeg
1 teaspoon fresh rosemary
1 teaspoon fresh oregano
1 teaspoons Paprika
1 clove of garlic, minced
1 tablespoon fresh parsley, chopped, divided
1 tablespoon coconut oil
2 tablespoons Light Philadelphia Cream Cheese
2 cups chicken stock, heated
Salt and Pepper to taste
2 tablespoons flour/Wondra*
1 tablespoon dijon mustard
1 tablespoon White Wine Worcestershire Sauce

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Instructions

In a large bowl mix together gently ground chickened the next 6 ingredient.
Form into meatballs, you should be able to get about 20 meatballs depending on the size you make.
Heat coconut oil in a large skillet over medium high heat. Cook meatballs in batches, removing cooked meatballs to a plate and set aside.
Remove pan from heat once you have all the meatballs cooked. Add the 2 tablespoons Light Philadelphia Cream Cheese with 2 tablespoon of very hot broth. Stir until the cream cheese is melts.
Add dijon mustard, the White Wine Worcestershire sauce, a pinch of nutmeg, the flour and stir until you have a smooth thick paste.
On low heat add the remaining chicken stock to the flour mixture stirring until the mixture thickens. Season with salt and pepper to taste.
Transfer the cooked meatballs into the sauce, to warm the meatballs through.
Garnish with remaining parsley.

Opened Faced Caesar Chicken Burger

Caesar salad, a time honored salad, is now a burger, Opened Faced Caesar Chicken Burger.

Did you know that Caesar Salad originated in Mexico??? Who knew? OK, Julia Child knew! She recants a story of eating the famed salad with her parents in the restaurant of its origin, Cardini’s. Caesar himself rolled a cart to the table, and prepared the salad for her family. Continue reading “Opened Faced Caesar Chicken Burger”