Tuesday, May 25, 2010
A Social Media Burger Dinner
Last night began a weekly summer ritual in our house. Burgers. But not the great and amazing burgers that J makes, though those make appearances all summer, as well. Once a week (generally speaking) I make a light and flavorful chicken or turkey burger. These are usually super healthy, super tasty, and paired with a great salad or side...and usually our cure from too much fun over a summer weekend.
Last night, I took the menu to a social networking level. I paired my delicious Mexican Chicken burger with a play on KitchenLab's great tomato, cucumber and roasted corn salad, and used Rippin Skier's suggested greek yogurt with cumin (and other things) as the "spread" on the burger.
Might I say, the meal was insanely fantastic?
Rather than waxing poetic on the benefits of healthy burger dinners, or the exciting combination of this great meal with the series finales of 24 (epic) and Law & Order (lame), I'm just going to hook you up with some recipes.
And then I'm going to attempt to find something clever to do with the pounds of rhubarb I just harvested from my old garden. Suggestions are VERY welcome!
Mexican Chicken Burgers
1 lb ground chicken (I use vegetarian, no hormone, etc.)
1 poblano pepper, very finely diced
2 scallions, very finely minced
1 clove garlic, finely minced
zest of 1 lime
2 tsp cumin
1/4 C cilantro, finely minced
1 tsp kosher salt
2 tsp black pepper, plus extr
1 tbsp Mexican hot sauce (adjust to your level of hotness)
Preheat grill/grill pan to medium-high heat.
Mix all ingredients til just combined. Do not over mix the meat.
Form 3 large or 4 medium sized patties.
Sprinkle extra black pepper on each side of patty, and drizzle with olive oil.
Cook patties about 6-8 minutes per side, depending on thickness of burger.
Serve on whole grain hamburger bun with yogurt sauce and arugula.
1 C greek yogurt
2 tsp cumin
1 tsp salt
1 tsp black pepper
dash of hot sauce
Mix ingredients, spread on hamburger buns.
Tomato, Avocado, Grilled Corn Salad
2 small ripe avocados, largely diced
2 ears corn, husked
1 pint sweet grape/cherry tomatoes, halved or quartered depending on size
Juice of 1 lime
1 TBSP Mexican hot sauce (adjust for level of heat)
Preheat grill/grill pan to medium-high heat. Spray with cooking spray.
Grill corn on all sides, turning as necessary until whole cob is lightly charred and cooked.
Let corn cool, then slice/scrape kernels into large bowl.
Add avocado and tomatoes.
Add lime juice, salt, pepper, and hot sauce.
Lightly toss salad together.
*Make ahead and let sit--I let it sit in the fridge for about 2 hours before dinner.