Quinoa Chicken Burgers with Yukon Gold Chips
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english cucumber, peeled and diced
fresh dill, chopped
scallion, finely diced
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
chicken breast, boneless, skinless (1 large, or 2 medium)
scallions, finely chopped
fresh ginger, minced
salt, kosher variety, or to taste
cayenne pepper, or to taste
olive oil, as needed for cooking
yukon gold potatoes
olive oil, extra virgin
salt, kosher variety
2Gather your ingredients.
3Add the first 5 ingredients to a small prep blender, fitted with an S-blade.
5Add to a non-reactive bowl, and then season with some salt, pepper, and lemon juice, until you achieve just the right taste.
6Chef’s Note: To kick it up a bit, try adding a splash or two of hot sauce.
7Cover bowl, place in refrigerator, and reserve.
9Gather your ingredients.
10Place a sauté pan over medium heat and add a bit of oil.
12Saute about 5 minutes per side, until cooked through, but not browned.
13Rough chop, and reserve.
14Place the quinoa and water into a small saucepan.
15Chef’s Note: I used multi-colored quinoa to give the burgers some visual appeal.
17Reduce to a light simmer, and cover until all the water has been absorbed, about 15 minutes.
18Chef’s Note: Remove from heat, leave covered and reserve.
19Add the chicken, quinoa, scallions, egg, ginger, cayenne, cumin, mustard, and salt, to a food processor, fitted with an S-blade.
20Give the mixture several 1-second pulses until well combined, but not mushy.
21Chef’s Tip: the two main ingredients, chicken, and quinoa, can be quite bland on their own. So, season, and taste, season and taste.
22Divide the mixture into four equal amounts, form into patties, and allow to rest in the fridge, for 1 hour.
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.
24Place a sauté pan over medium heat, and add some olive oil.
26Cook for 3 to 4 minutes per side, or until nicely browned.
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.
29Gather your ingredients.
30Place a rack in the middle position, and preheat the oven to 400f (205c).
31Using a sharp knife or mandolin cut the potatoes into 1/8-inch thick rounds (3cm).
32Toss in a bowl with the olive oil, and salt.
33Place on a parchment-lined baking sheet.
34Place in oven, and cook for about 15 to 20 minutes, or until nicely browned.
35Chef’s Note: Some chips may brown before others, so keep an eye on the oven.
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.
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.
39Chef’s Note: You might want to add a wedge of lemon to squeeze over the burgers.
40Serve with Yukon gold chips. Enjoy.
41Keep the faith, and keep cooking.
Originally Posted: Sun, Jul 26, 2015