Posted by Linda (cllw)
These sure weren't boring burgers, they sang in my mouth! The lemon and
pepper combined so well with the spinach, red pepper and mushrooms,
even DD liked them. They did tend to fall apart a little bit, so next
time I'd add some egg and cracker crumbs to help bind them. I also
reduced the liquid smoke, lemon and pepper for my family's tastes.
Linda, This definitely goes in the Keeper file. Thank you for sharing
it. chefly
Deluxe Chicken and Feta Burgers
Nichelle Wilcox
Nashua, NH
2007 Finalist
1 pound ground chicken (20 oz. lean ground turkey)
3 tablespoons extra virgin olive oil, divided
1/2 shallot, minced (1 shallot)
1 clove garlic, minced
1 package (10 oz.) chopped frozen spinach, thawed and drained
1/3 cup chopped roasted red peppers
1/3 cup chopped cremini mushrooms
1 teaspoon kosher salt (Sea salt)
2 teaspoons pepper (1-1/2 tsp.)
1 lemon, zest and juice (1/4 cup juice, zest of 1/2 lemon)
1 tablespoon liquid smoke (2 tsp.)
4 ounces Feta cheese, crumbled
1/2 cup grated Provolone cheese
4 whole wheat buns, toasted
Lemon-Pepper Mayonnaise Dressing: recipe follows
sprig curly parsley
lemon twists
In large frypan over medium high heat, place 1 tablespoon of the olive
oil. Add shallot and garlic and cook about 4 minutes. Remove to large
bowl and add chicken, spinach, roasted peppers, mushrooms, salt,
pepper, lemon juice and zest and liquid smoke. Mix well; add Feta and
Provolone cheeses and form into 4 patties. To frypan, add remaining 2
tablespoons olive oil; chicken patties and cook about 5 minutes on each
side. On top and bottom of each bun, spread dollop of Lemon-Pepper
Mayonnaise Dressing. Top with chicken and garnish with parsley and
lemon twists. Makes 4 servings.
Lemon-Pepper Mayonnaise Dressing: In medium bowl, mix together 1/4 cup
(low-fat~ chefly) mayonnaise; zest of 1/2 lemon; juice of 1/2 lemon; (1/2 tsp.~chefly) 2 teaspoons pepper;
and 1 teaspoon liquid smoke.