Quinoa Chicken Burgers with Yukon Gold Chips

30
Andy Anderson !

By
@ThePretentiousChef

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.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
4
Prep:
1 Hr
Cook:
20 Min
Method:
Stove Top

Ingredients

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  • 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

How to Make Quinoa Chicken Burgers with Yukon Gold Chips

Step-by-Step

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

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