The Juiciest Chicken Burgers Ever

I know what you are thinking. Really? A chicken burger, Why? That's an abomination to the real hamburger. Well, you haven't tried these chicken burgers. My husband who considers himself a connoisseur of the burger thinks these might just be his favorite of all time. Want to know the secret? Shishito peppers.

A Shishito pepper has a grassy, citrus flavor with sweet and hot notes without being spicy. Only 1 in 10 peppers are spicy so it's a surprise if you get the spicy one. When I use these peppers, I taste each one before adding it to my recipe, but if you're feeling lucky, my friend, just throw them in and see what happens.

To start these burgers, caramelize one onion on medium low heat until a very deep golden brown. Take care not to burn the onions at the beginning, it will take about 30 minutes for the onions to slowly release their sugars and begin to brown. Once the onions have reached a dark, golden brown, turn up the heat to medium high and toss in the diced Shishito peppers. Cook for about 1 minute. Transfer onions and peppers to a heat proof cutting board and chop until very finely diced.

Allow onions and peppers to cool slightly. Place in a large mixing bowl with chopped green onions, chopped cilantro leaves, 1 teaspoon salt and 1/2 teaspoon black pepper. Mix until well combined.

Mix in the ground chicken and form into 1/2 pound patties. I like to place the patties on parchment paper because they can get a little sticky and it's one less dish to clean at the end of the meal. Oil both sides of the patty so they do not stick to the grill or grill pan. 

This cast iron grill pan is one of my favorite pans for under $50. The reverse side is a griddle so it awesome for pancakes, fried eggs and bacon.  I use this pan at least once a week since firing up the outside grill in the cold or rain is not my idea of easy cooking. 

Grill for 6 minutes on each side. Unlike beef burgers, these chicken burgers have to be cooked to well done. Test the center or each burger by gently pressing down with your finger. It should be firm to the touch, if it is still a little squishy, cook for another 2-3 minutes on medium low. Since we added the caramelized onions and peppers to the chicken patties, they should remain juicy even though they will be cooked to well done. 

To keep it healthy, serve with roasted baby carrots. Here's what you do: toss baby carrots with 1 Tbs. olive oil, 1/2 tsp fresh thyme leaves, and salt and pepper. Roast in a preheated 450 degree oven for 25 minutes, stirring once during cooking to prevent sticking. You won't miss the french fries, I promise. 

Amazing Chicken Burgers

Yeild: 8 half pound burgers

Ingredients:

1 onion, thinly sliced

8 Shishito peppers, chopped

4 Tbs. olive oil, divided

2 lbs. ground chicken (white and dark meat combined)

1 tsp. sea salt

2 green onions, thinly sliced

2 Tbs. cilantro leaves, finely chopped

1/2 tsp. black pepper

For serving:

8 hamburger buns

1 tomato sliced

1 avocado sliced

lettuce, mixed greens, etc. 

In a non-stick skillet on medium low heat, heat 1 Tbs. olive oil. Caramelize onions in pan for 30-40 minutes, stirring often to prevent burning. When onions are a deep, golden brown, turn heat to medium high and add Shishito peppers. Cook for 1-2 minutes or until peppers begin to blister slightly. Remove onions and peppers to a cutting board and chop very finely. Allow to cool slightly. Transfer onions and peppers to a large mixing bowl and mix in green onions, cilantro, salt and pepper. Mix in ground chicken and form into 1/2 pound patties. Oil both sides of patties before placing on the grill.

Grill on medium heat for 6 minutes each side, or until patties are well done. Serve on toasted hamburger buns with your favorite toppings. 

Roasted Root Vegetables

When root vegetables are roasted in a really hot oven, the sugars inside of them begin to caramelize and they become more delicious than ever before. This recipe is great because you can use vegetables that are easy to find and you can even sneak in some vegetables that your kids (and possibly husbands) might not eat otherwise. I typically make mine with carrots, sweet potatoes, sweet onions and beets. The kale added into the mixture towards the end of the cooking time adds a crispy, crunchy texture and a little more color.

Start by prepping your veggies. Peel the carrots, sweet potatoes, and beets. If you are using red beets, peel and chop those last since they will stain your prep area and the other vegetables. 

If your beets come with tops, trim them and place in a glass of water for up to 2 days. There are all sorts of dishes which you can use these beautiful beet greens. If you like to juice, throw some in while juicing; or chop the stems very finely and tear the leaves and mix into your favorite salad greens. Beet greens are also delicious sauted with a little olive oil and a splash of white wine vinegar. They even make a pretty "flower" arrangement for your windowsill. 

Once the vegetables have been washed and peeled you are now ready to chop into a 1/2 inch dice. 

Spread out onto a parchment lined, rimmed baking sheet. Drizzle with several tablespoons of olive oil, 1 teaspoon of salt and 1/2 teaspoon of fresh ground black pepper. Mix until all vegetables are coated evenly with the oil. Bake in a preheated 375 degree oven for 40 minutes, stirring once during cooking.

After 40 minutes, add the torn kale leaves on top of the roasting vegetables. Roast for 20 more minutes, then stir. Check your vegetable at this point, the beets and sweet potatoes should be fork tender, and the kale should be crispy. If not, roast for an additional 15-20 minutes. Remove from oven and serve as a side dish or over lentils or quinoa as a main dish.

Roasted Root Vegetables

Ingredients:
1 sweet onion, diced
1 medium sweet potato, diced into 1/2 inch cubes
3 large carrots, diced into 1/2 inch cubes
3-4 small beets, yellow or red, diced into 1/2 inch cubes
1 large bunch kale leaves, stems removed and torn into bite size pieces
3-4 Tbs. olive oil
1 tsp. sea salt
1/2 tsp. fresh ground black pepper

Preheat the over to 375 degrees. Line a rimmed baking sheet with parchment paper, place all vegetables, excluding the kale, on the baking sheet and drizzle with olive oil, Season with salt and pepper and mix until all vegetables are coated evenly.

Bake for 40 minutes, stirring once while cooking. Remove baking sheet from oven and pile the kale on top of the roasted vegetables. Return to the oven for 20 more minutes. Stir and check if vegetables are fork tender and kale is crispy. If not, return to oven and cook for an additional 15-20 minutes. Remove from oven and serve as a side dish or over lentils or quinoa as a main dish.