Tag: red onions
Burgers (Makes about 16 to 18 patties)
- 3 pounds ground chicken (dark meat)
- 2 limes, juiced and zested
- 5 garlic cloves, minced
- 3 inches ginger, minced
- 1 teaspoon sesame oil
- 1 cup cilantro, chopped
- 1 cup green onions, chopped
- 3 teaspoons fish sauce
- 1 cup salted peanuts, chopped
- 1 tablespoon tamari
- 2 serrano chilies, chopped
- 2 teaspoons sriracha sauce
Mix all the ingredients in a big bowl and divide into 16 to 18 patties, depending on the size.
- 4 cups wild arugula
- 3 large tomatoes, sliced
- 2 small red onions, sliced
- 12 to 16 brioche rolls, sliced
Mango Pineapple Chutney
- 1 tablespoon extra light olive oil
- 1 big shallot, sliced
- 3 garlic cloves, minced
- 1 inch ginger, minced
- 1 cup mango, peeled and chopped
- 1 cup canned pineapple
- ½ cup pineapple juice
- ½ cup mango lemonade
- ¼ cup apple cider vinegar
- 1 tablespoon brown sugar
Heat a small frying pan. Add the olive oil, shallot, garlic and ginger. Saute on medium heat for 30 seconds. Add the mango, pineapple, pineapple juice, mango lemonade, apple cider vinegar and brown sugar. Bring to a boil. Lower the heat and let simmer for 20 minutes covered. Turn the heat off and blend the mixture till smooth in a blender. Taste for seasonings and add salt if necessary. Take out in a bowl and let it cool before using it for the burgers.
To assemble the burgers, place a burger on the sliced brioche. Spread the chutney on one side with the arugula, slice tomatoes and onions.
I made this dish after eating at Restaurant Serenade in Chatham, NJ. I was reviewing the restaurant for the Chatham Patch. It was an enjoyable meal but my dish- the taco chicken salad was disappointing. I came home trying to figure out how to improve the salad and came up with my own version.
I marinated cooked chicken breast (or dark meat) in some very flavorful ingredients, including orange juice, adobo sauce and smoked paprika. The chicken in the original dish was tender but extremely bland. I wanted to infuse as much flavor as possible and so I marinated the chicken for a couple of hours.
Next- I prepared the toppings. I added some lime juice and salt to the sliced onions as well as the avocados.
I bought some small corn tortillas (although the flour ones will be fine as well) and filled them with the flavorful chicken and topped them with the onions and avocados. It is super easy to put together- it surprised me the restaurant couldn’t get it right.
I served it with a pico de gallo rice- the recipe will be posted tomorrow. Now that it is grilling season, you can cook the chicken on the grill and marinate it in the wonderful flavors. It could be a great grilled dinner on a weekend or even a weeknight. Serve some delicious Rose with it and you have a fabulous meal…
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