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Tandoori Chicken Burgers

Tandoori Chicken Burgers

Tandoori Chicken Burger

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.

Tandoori Collage

 

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Tandoori Chicken Burger

Tandoori Chicken Burgers

  • Author: Marty Boyd
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Category: Burgers
  • Method: Grill
  • Cuisine: American

Scale

Ingredients

  • Burgers:
  • 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
  • cucumber
  • cilantro
  • 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

Instructions

  1. Place the chicken and spices in a large bowl. Mix well. Form into 4 patties.
  2. Place yogurt, mint, cumin, lemon juice and salt and pepper in a small bowl and stir together. Set aside.
  3. Slice cucumbers, red onions, and lightly chop cilantro. Set aside.
  4. 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.
  5. Top the burgers with a few sliced cucumbers, red onion, and a generous handful of cilantro.
  6. Add the yogurt sauce and serve.

Keywords: ground chicken, green onions, ginger, lemon, paprika, cumin, cardamon, Naan, cucumber, cilantro, greek yogurt

 

Rosemary Lemon Chicken with Arugula Cannellini Bean Salad

Rosemary Lemon Chicken with Arugula Cannellini Bean Salad

Chicken White Bean Salad

I am finding out that in the blogging world, things can and do go awry…….I guess I should have know that it would not always be smooth sailing. I use a photo editing program that is currently experiencing difficulty. So this post will not have my usual formatting. As soon as my editing program is back to normal I will replace the photos to the type I usually have.

So, that being said ………..this weeks Date Night Dinner is of a lighter fare. We are still trying to eat “better”. I am once again using beans, but this time in a salad. In one of my previous jobs we had a lemon rosemary chicken marinade that we used for our chicken and I always  thought it made the chicken juicy and flavorful. So since I could not for the life of me remember the recipe, I made up my own. It turned out very good. I used some of the same flavors for the salad and viola`……..a match made in heaven.

Chicken White Bean Salad Collage

Maybe I am thinking of spring and summer and this will be a perfect dinner to eat alfresco. In better weather ……..the day I made this was one of the many days that it snowed this past month……..you could easily grill the chicken for your alfresco dining pleasure!

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Rosemary Lemon Chicken with Arugula Cannellini Bean Salad

  • Author: Marty Boyd
  • Prep Time: 40 minutes
  • Cook Time: 10 minutes
  • Total Time: 50 minutes
  • Yield: 2 1x
  • Category: dinner
  • Method: cook
  • Cuisine: American

Scale

Ingredients

  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh rosemary, chopped
  • 2 cloves garlic, chopped
  • Juice of 1/2 lemon
  • 5 tablespoons olive oil, divided
  • salt & pepper
  • 26oz boneless, skinless, chicken breast
  • 2 tablespoons dijon mustard
  • Juice of 1/2 lemon
  • 1 tablespoon red wine vinegar
  • 1 15oz can cannellini beans, drained and rinsed
  • 2 cups baby arugula
  • 1/8 small red onion thinly sliced

Instructions

  1. For the Chicken:
  2. Whisk together the 2 tablespoons red wine vinegar, the rosemary, garlic, juice from 1/2 the lemon, 2 tablespoons olive oil, 1/4 teaspoon salt and pepper in a dish large enough to hold the chicken breast. Add the chicken turning to coat with marinade. Cover and refrigerate for 30 minutes.
  3. Heat 1 tablespoon of olive soil in a skillet over medium heat. Remove the chicken from the marinade ( throw away remaining marinade). Cook 6 to 8 minutes per side ( depending on thickness of chicken) until cooked through (internal temperature of 165*)
  4. For the Salad:
  5. In a large bowl whisk the dijon mustard, juice form 1/2 lemon, 1 tablespoon red wine vinegar, and 2 tablespoons for reaming olive oil, and salt and pepper to taste. Add beans, arugula, and red onion, toss to combine.
  6. To Serve:
  7. Divide the salad between to dinner plates and serve with chicken breast.

Keywords: chicken, garlic, lemon, cannellini beans, arugula, dinner

 

White Bean Bruschetta Burger

White Bean Bruschetta Burger

White Bean Burger

First it was Thanksgiving, then Christmas, then New Years, Super Bowl Sunday, and Valentines Day……whewwww…………can you say food coma.

I am ready to give my body a break. Working as a Food Service Director for a school district, my focus daily is on nutritious, healthy meals…….at school I have that down pat!  At home, I do not practice what I preach, but I am going to give it a whirl. I will never be a vegetarian, or even a total health nut. I enjoy food to much to never have a brownie or a deep fried…….well a deep fried anything again………but I do want to try to make better choices on a regular basis. Biggest problem with that……TASTE. I will not eat sticks and grass….or things that taste like it in the name of healthy eating.

But, give me something tasty that’s good for you ……I’m there! At work I receive tons of recipes from all sources and it gives me inspiration for many of my recipes. Tim is a huge bean fan, me not so much, but I am willing to try new things. So when I saw a bean burger recipe I thought……. maybe????

So, I have always liked a pasta with white beans, rosemary, and tomatoes. Throw in some basil and parmesan cheese, add some garlic bread…….it’s dinner time. So, how to healthy it up? How about a bean burger, they make them from black beans all the time, so why not white beans, a little rosemary, a toasty ciabatta bun (whole grain), just a touch of mayo (lite), and a tasty topping  of bruschetta ( one of my personal favorite things). While I confess it is not the same as the pasta, it was really good. I feel like I have made progress………..

White Bean Burger Collage

 

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White Bean Burger

White Bean Bruschetta Burger

  • Author: Marty Boyd
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Category: Burger
  • Method: cook
  • Cuisine: Amercian

Scale

Ingredients

  • 115oz can Garbanzo Beans, drained and rinsed
  • 115oz can Northern Beans, drained and rinsed
  • 1 egg lightly beaten
  • 6 cloves garlic, minced
  • 2 teaspoons fresh rosemary, minced
  • 3/4 cup Panko breadcrumbs
  • 2 tablespoons olive oil
  • 4 Ciabatta Rolls, split and toasted
  • Red Onion slices and leaf lettuce
  • Basil Mayo – see recipe
  • Bruschetta – see recipe

Instructions

  1. In a food processor, combine both beans, garlic, rosemary, and panko crumbs. Pulse until smooth. Add egg and pulse until combined. (If you do not have a food processor you can mash the beans with a potato masher or forks and add remaining ingredients.) Shape into 4 burgers.
  2. Heat oil in a large skillet over medium heat.
  3. Cook burgers until they are heated through, about 4 minutes per side until golden brown. They should reach an internal temperature of 145*.
  4. To assemble burgers, spread bottom of each bun with 2 teaspoons of the basil mayo. Place the burger on top of the mayo, add lettuce and onion slice, top with the bruschetta mixture and top of bun.

Keywords: garbanzo beans, northern beans, garlic, rosemary, panko crumbs, tomato, onion, burger, vegetarian

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White Bean Burger

Basil Mayo

  • Author: Marty Boyd

Scale

Ingredients

  • 1/4 cup mayo ( I prefer Miracle Whip)
  • 1/2 teaspoon garlic pepper
  • 1 teaspoon fresh basil, minced

Instructions

  1. Combine all ingredients. Let set to blend flavors. Refrigerate any unused portions.

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White Bean Burger

Bruschetta

  • Author: Marty Boyd

Scale

Ingredients

  • 4 small roma tomatoes, diced small
  • 1 green onion, thinly sliced
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons basil, minced
  • 1/4 cup parmesan cheese, shredded

Instructions

  1. Combine all ingredients. Keep at room temperature until serving.Refrigerate any unused portions.