chicken burgers with strawberry sauce

IMG_1036I know, chicken and strawberries together on a bun, sounds weird, but once you bite into it, it’s delicious. I found the recipe amongst a few other burger ideas on pinterest from Women’s Health Magazine.

I had freshly picked strawberries in my fridge from the farm market and ground chicken in my freezer, so came together pretty easily.

They were really good, but next time, I think they need a bit of a kick in the actual patty, ie. red pepper flakes, cumin or a combination.

I really liked the mint combination with strawberries and balsamic. I used a balsamic reduction I had in the cupboard instead of just balsamic vinegar. 

IMG_1037

Garden Chicken Burger with Strawberry Sauce

3 tsp vegetable oil
1/2 medium onion, finely chopped
2 Tbsp brown sugar
2 cups strawberries, sliced
1/2 Tbsp balsamic vinegar
1/4 tsp freshly ground black pepper
1 Tbsp fresh mint, chopped
1 medium carrot, peeled
1 medium zucchini, peeled
1 lb lean ground chicken breast
1/2 cup bread crumbs
2 tsp Worcestershire sauce
1 egg, lightly beaten
1/3 cup parsley, chopped
6 flatbreads or naan (I used buns)
1 cup arugula or baby spinach

1. Warm 1 teaspoon vegetable oil in a skillet over medium heat. Add onion and saute until soft, about 4 minutes. Add brown sugar and continue cooking for 2 minutes. Add strawberries, balsamic vinegar, and black pepper; cook for 1 minute. Stir in mint and remove from heat.

2. Pre-heat the grill to medium. Using a box grater, shred carrot and zucchini, then chop into small pieces. In a large bowl, lightly mix shredded vegetables, ground chicken, bread crumbs, Worcestershire sauce, egg, parsley, and salt and pepper to taste. Form into 6 patties and brush with remaining vegetable oil.

3. Place burgers on grill and cook for 4 to 5 minutes per side or until internal temperature reaches 165°F. Meanwhile, toast bread for 1 to 2 minutes per side.

4. Line buns with arugula, add burgers, and top with strawberry sauce, then fold bread over burgers.

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