Wednesday, November 27, 2013

Chicken Burgers and Sweet Potato Fries

In the summer we grill hamburgers at least once a week.  I love it because it means Mrblocko is in charge of dinner.  However, by the time September rolls around, I'm sick of burgers.  Of course I start missing those easy dinners by the time October rolls around, not to mention the tasty goodness of grilled meat.

While this meal of BBQ Chicken burgers and Baked Sweet Potato Fries (both from How Sweet it Is) isn't as speedy preparation wise as those burgers we ate this summer, it is a nice autumnal twist on the whole burger and fry combo.

We ate our burger sans bun and cheese, topped with onions.  The burgers were incredibly moist and paired well with the sweet from the caramelized onions and roasted sweet potatoes.  It was a perfect meal for a warmer fall day that was too windy to use the grill.  Double thumbs up from the whole Blocko clan.

BBQ Chicken Burgers from How Sweet it Is (makes 4)
1 lb gr chicken (I used semi frozen breast and my stand mixer w the meat grinder attachment)
1/4 c finely grated sharp cheddar
1 t smoked paprika
1/2 t onion powder
1/4 t garlic powder
1/2 t black pepper
1/4 cup BBQ sauce (We used Sweet Baby Ray's Honey Chipotle cause it's our fav.)
2 onions, sliced into half moon rounds
1 T olive oil

In lg bowl, combine chicken, BBQ, spices and cheese. Mix just til combined, and form 4 patties. Preheat skillet and cook burgers until fully cooked through about 8 min per side. (Remember these burgers are chicken, not beef.  You want them cooked all the way through. Salmonella is not your friend.) While burgers cooking, heat med skillet on med heat with olive oil. Cook onions til caramelized, about 10 min. Top burgers with onions(and cheese, BBQ sauce, lettuce and a bun if desired.)

Sweet Potato Fries (serves 2-3)  from How Sweet it Is
2 lg sweet potatoes
3 T olive oil
1 t salt
1 t pepper
1/2 t smoked paprika
2 T br sugar

Preheat oven to 425F.

If desired, peel potatoes and cut into wedges of desired size and shape. Add potatoes to bowl, combine w remaining ingred. Toss with hands so every wedge is coated. Set a wire rack on a baking sheet and spray with non-stick spray. Lay wedges on wire rack. Bake for 25 min, then check to see if potatoes are done. Rotate and bake for 15 minutes. They may need  5-10 min after that. (I did not have a wire rack so my potatoes did not get as crisp as I would have hoped, but nevertheless they were omnomnom good.)

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