Quinoa Chicken Burgers with Yukon Gold Chips

Andy Anderson !

By
@ThePretentiousWichitaChef

Back in the kitchen on a lazy Sunday afternoon… Looking for something to create, and came up with this tasty burger.

It’s gluten free, and a whole lot more. Plus it used quinoa the super food. If you’ve never tried quinoa, you should give it a shot. And, just because it’s good for you, doesn’t mean it doesn’t taste good.

I’m using a minimum of binders and fillers, so these burgers are extremely delicate; especially when they are being cooked. A nice thin metal spatula; like the kind used to turn fish filets, would be a good thing to have.

Well, you ready… let’s get into the kitchen.


Featured Pinch Tips Video

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
4
Prep:
1 Hr
Cook:
20 Min
Method:
Stove Top

Ingredients

THE SAUCE

3/4 c
mayonnaise
1/2 c
english cucumber, peeled and diced
3 Tbsp
fresh dill, chopped
1 medium
scallion, finely diced
1/2 medium
fresh lemon, for juice
frank’s hot sauce (optional) to taste
black pepper, freshly ground, to taste
salt, kosher variety, to taste

THE QUINOA CHICKEN BURGERS

1/2 c
quinoa
1 c
filtered water
12 oz
chicken breast, boneless, skinless (1 large, or 2 medium)
2 medium
scallions, finely chopped
1 large
egg
1 Tbsp
fresh ginger, minced
1 tsp
ground cumin
1 tsp
ground mustard
1/2 tsp
salt, kosher variety, or to taste
1/4 tsp
cayenne pepper, or to taste
olive oil, as needed for cooking
1 large
tomato

THE CHIPS

2 large
yukon gold potatoes
2 Tbsp
olive oil, extra virgin
1 tsp
salt, kosher variety

Step-By-Step

Step 1 Direction Photo

1THE SAUCE

Step 2 Direction Photo

2Gather your ingredients.

Step 3 Direction Photo

3Add the first 5 ingredients to a small prep blender, fitted with an S-blade.

Step 4 Direction Photo

4Blend until smooth.

Step 5 Direction Photo

5Add to a non-reactive bowl, and then season with some salt, pepper, and lemon juice, until you achieve just the right taste.

Step 6 Direction Photo

6Chef’s Note: To kick it up a bit, try adding a splash or two of hot sauce.

Step 7 Direction Photo

7Cover bowl, place in refrigerator, and reserve.

Step 8 Direction Photo

8THE CHICKEN BURGERS

Step 9 Direction Photo

9Gather your ingredients.

Step 10 Direction Photo

10Place a sauté pan over medium heat and add a bit of oil.

Step 11 Direction Photo

11Add the chicken.

Step 12 Direction Photo

12Saute about 5 minutes per side, until cooked through, but not browned.

Step 13 Direction Photo

13Rough chop, and reserve.

Step 14 Direction Photo

14Place the quinoa and water into a small saucepan.

Step 15 Direction Photo

15Chef’s Note: I used multi-colored quinoa to give the burgers some visual appeal.

Step 16 Direction Photo

16Bring to the boil.

Step 17 Direction Photo

17Reduce to a light simmer, and cover until all the water has been absorbed, about 15 minutes.

Step 18 Direction Photo

18Chef’s Note: Remove from heat, leave covered and reserve.

Step 19 Direction Photo

19Add the chicken, quinoa, scallions, egg, ginger, cayenne, cumin, mustard, and salt, to a food processor, fitted with an S-blade.

Step 20 Direction Photo

20Give the mixture several 1-second pulses until well combined, but not mushy.

Step 21 Direction Photo

21Chef’s Tip: the two main ingredients, chicken, and quinoa, can be quite bland on their own. So, season, and taste, season and taste.

Step 22 Direction Photo

22Divide the mixture into four equal amounts, form into patties, and allow to rest in the fridge, for 1 hour.

Step 23 Direction Photo

23Chef’s Note: This step is not only necessary; it’s essential. The time spent in the fridge will help to firm up the mixture, and believe me these burgers are very fragile.

Step 24 Direction Photo

24Place a sauté pan over medium heat, and add some olive oil.

Step 25 Direction Photo

25Add the burgers.

Step 26 Direction Photo

26Cook for 3 to 4 minutes per side, or until nicely browned.

Step 27 Direction Photo

27Chef’s Note: Be extremely careful when turning them over, or they will fall apart. I will admit it takes a bit of practice and a good hand to get it right.

Step 28 Direction Photo

28THE CHIPS

Step 29 Direction Photo

29Gather your ingredients.

Step 30 Direction Photo

30Place a rack in the middle position, and preheat the oven to 400f (205c).

Step 31 Direction Photo

31Using a sharp knife or mandolin cut the potatoes into 1/8-inch thick rounds (3cm).

Step 32 Direction Photo

32Toss in a bowl with the olive oil, and salt.

Step 33 Direction Photo

33Place on a parchment-lined baking sheet.

Step 34 Direction Photo

34Place in oven, and cook for about 15 to 20 minutes, or until nicely browned.

Step 35 Direction Photo

35Chef’s Note: Some chips may brown before others, so keep an eye on the oven.

Step 36 Direction Photo

36Chef’s Tip: Plan to have the potatoes come out of the oven, about the same time the burgers are finished. That way they will be nice and hot.

Step 37 Direction Photo

37THE PLATING

Step 38 Direction Photo

38Add a thick slice of tomato to a plate, and then top with one of the burgers. Add a generous amount of sauce to the top. Finally add some chips, and maybe a bit of ketchup for dipping.

Step 39 Direction Photo

39Chef’s Note: You might want to add a wedge of lemon to squeeze over the burgers.

Step 40 Direction Photo

40Serve with Yukon gold chips. Enjoy.

Step 41 Direction Photo

41Keep the faith, and keep cooking.

About this Recipe