|Chicken burger wrap|
I finally decided the use the meat grinder my mom bought me for my birthday back in February. I decided to make little chicken burgers. Lately, I've been on a kick of wrapping my food in lettuce wraps. It's a little trick I learned when I lived in California from In-n-Out burger. I always order a protein burger and animal style fries when I go there (even before I was gluten-free). The people at In-n-Out really know how to do a lettuce wrapped burger. They have a very good proportion of lettuce to burger so your hands don't great burger juice all over them. I think that is the main point of the bun on a burger.
Anyway, this burger has a slice of CSA cheese, mustard and a good amount of lettuce wrapped around it. You can add tomatoes or onions or whatever other veggies you like. I'm pretty minimalist with my burgers, I like to go big on my fries. Here's the recipe for my chicken burgers.
|Baked chicken burgers|
recipe modified from smitten kitchen
500 g chicken thighs (if you don't have a meat grinder, get 1 lb ground)3 slices gluten-free bread, torn into pieces (~1 cup)
1/3 cup milk (I use hemp milk)
50 g prosciutto, finely chopped
3 green onions (or scallions as New Yorkers call them), finely chopped
1 small garlic clove, minced
2 tablespoons finely chopped chives
3 tablespoons finely chopped basil
1 large egg, beaten
- Pre-heat the oven to 400 f.
- Grind up the chicken thighs in the meat grinder. If you are using pre-ground meat, just open the package and dump it in your bowl.
- Pour the milk over your bread pieces. Set aside (watch out, the gluten free bread can get really runny).
- Cook the prosciutto on the stove over medium. Add the green onions and the garlic. Cook for about 5 minutes. Take off the stove and let cool for a bit, or else it will cook the egg when you mix everything together.
- Drain the milk that didn't get absorbed by the bread you set aside earlier.
- Now mix everything together! I think it works better to use your hands, you get a more even mixture. If you don't want to touch the raw chicken, use a spoon, it's your prerogative.
- Make the chicken mixture into balls. If you want burger use about 90 grams per burger. If you want meatballs like the original recipe, use about 50 grams per ball.
- Pop those suckers in the oven. I set my timer for 20 minutes, but I know it will take 25 minutes. I'd rather check before everything is cooked than burn my burgers. Enjoy.