ground chicken Archives - Page 7 of 8 - What the Forks for Dinner?

Spinach Feta Burger

Spinach Feta Burger

Today is National Hamburger Day………….let’s celebrate!!!!

This Spinach Feta Burger is not a traditional burger by any stretch, but that’s what makes it great. It expands your burger repertoire……..but not your waistline.

Bonus………only 5 ingredients………that’s right 5. Ground chicken, egg,spinach, fresh dill,and feta cheese. You can make them in a flash. You can grill them, or cook them in a pan indoors = versatile.

Bread/Bun is your choice. The first time I made them, I used a sweet Hawaiian bun, both Tim and I said, not the right choice. So, the next time we thought……… something crunchy. Tim picked up a rustic French loaf……….the fat kinda round ones, not the long skinny one. It was perfect! We toasted the bread………yum…….nothing better than toasted bread/bun for a burger.

We topped it with a Roasted Red Pepper Sauce. It was a perfect match………and kinda like ketchup……..Not!………….. It was sooooo much better.

The next time your are searching for a extra special burger, try our Spinach Feta Burger……and be sure to make the Roasted Red Pepper Sauce.

Spinach Feta Burger

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Author: Marty Boyd
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 4 1x
Category: Burgers
Method: Grill
Cuisine: American

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Ingredients

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1 lb lean ground chicken
1 large egg
6 cups chopped spinach
1 tablespoon fresh dill, chopped
1/2 cup crumbled feta
Grilled French Bread Slices

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Instructions

Combine all ingredients in large bowl using your hands.
Form patties.
Grill for 4-5 minutes per side until cooked through.
Grill sliced french bread.
Place burger on grilled bread and top with roasted red pepper sauce.

Keywords: feta, spinach, ground chicken, french bread, burger, good for you

Roasted Red Pepper Sauce

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Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 1 1/2 cups 1x
Category: Sauce
Method: No Cook
Cuisine: American

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Ingredients

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15 ounces of jar of roasted red peppers, drained and blotted dry
2 tablespoons extra virgin olive oil
2 1/2 tablespoons parsley,chopped
Juice of 1/2 a lemon
2 teaspoons capers, drained
2 cloves mashed garlic
Salt & Pepper to taste

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Instructions

Combine all ingredients in food processor.
Pulse until incorporated, stopping occasionally to scrape down the bowl.
Taste and adjust the seasoning.
Sauce will keep for a week in the refrigerator.

Keywords: red peppers, capers, garlic, sauce, topping, no cook

Chicken Enchilada Stuffed Spaghetti Squash

Chicken Enchilada Stuffed Spaghetti Squash

Spring Break……….a whole week of sunshine and spring like temperatures………if you live somewhere other than Northern Illinois. Woke up this morning to, you guessed it, more snow. The wind is blowing ninety miles an hour and it actually hurts your skin………that should not be happening on March 25th………..just saying!

So, since the weather is, well what it is, I have more time to cook. Tim and I have a mild affliction to Mexican food.

When we started dating again, we frequented a Mexican restaurant called La Mex, and when we dated all those years ago……for the story check out the Poor Mans Lobster post, we went to an Irish bar called Kelly’s that is still serving the best Mexican food.

For me, I still remember with longing, two places where my Mexican food affliction began. One was a place whose name I cannot for the life of me remember, but I remember the burritos ………….they were to die for. If anyone can enlighten me on the name, it was below the Poison Apple Disco, which eventually became Waldo Stubbs. My girlfriends and I would go to the Disco early to get a table, then go downstairs to have a bite to eat before the dancing began. But, alas it closed.

Enter Mexican restaurant #2……….Vince’s Taco Inn. Awww the memories. After a night of partying, when you really needed something to eat, the Mexican food at Vince’s was just the ticket. It was a small, quaint, little hole in the wall…….you know one of those local iconic places. The food was awesome, and it was amazing how many of us could fit in one of their booths. Continue reading “Chicken Enchilada Stuffed Spaghetti Squash”

Apple Bacon Chicken Burger

Apple Bacon Chicken Burger

Shhh! ……….I don’t want to say this too loud, but I think the weather is taking a turn ……for the better 🙂

That means its time to dust off (maybe you will still have to shovel,depending on where you live) the grill. An nice burger on the grill would really hit the spot, huh????

Maybe this Apple Bacon Chicken Burger would be just the ticket. 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!!!

Tim and I love burgers and we will be adding more burger’s like the Apple Bacon Chicken Burger as the weather improves………we may even end up with our first e-book on Burgers……….Boyd’s Book of Burgers…….I like the sound of that . So stay tuned for more burger recipes and maybe that e-book.

Apple Bacon Chicken Burger

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

Author: Marty Boyd
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 4 1x
Category: Burgers
Method: Grill
Cuisine: American

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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.

Keywords: ground chicken, apple, maple syrup, mustard, burger, grill