Friday, August 24, 2012

Tiny Mint Chicken Burgers

Tiny Mint Chicken Burgers

These are amazingly flavorful.  The ginger and the mint somehow combine to keep the meat very moist and light.  AND it's simple!  Optional to serve with a sauce made of some diced cucumbers mixed into a smidge of plain greek yogurt.   If you have left over ginger root, use some chunks in your tea to spice things up.

1 pound ground chicken or turkey
1 small red or yellow onion OR 4 green onions, finely chopped
1 tbsp finely chopped fresh ginger
1/2 cup chopped fresh mint
1/2 cup chopped fresh cilantro (including stems)
1 large egg, slightly beaten
1 or 2 small green Thai chilies, seeded and finely chopped (optional)
1/2 tsp salt
1 tsp olive oil

Combine all ingredients expect olive oil and mix thoroughly. Shape by 1/3 cupfuls into 2-1/2 inch round patties.

Heat oil in a large cast iron skillet over medium-high heat. Fry patties until browned and cooked through, 5 to 7 minutes, turning once and taking care not to char the outside of the patties before the inside is cooked.

**I have not baked these but I bet they would be good that way...OH, and maybe baking them in a cast-iron muffin pan...mmmmm.

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