quinoa chicken burgers with yukon gold chips

How To Make quinoa chicken burgers with yukon gold chips

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