Fairly low-fat and very high in calcium and protein, these burgers and dip are one of my favorites. They are easy and pretty fast to make. The dip is also great with tortilla chips when you are in a snacking mood. I went out and got some delicious corn fromt the local co-op and was so glad I did. Along with some watermelon, lemonade, and sitting on the step of my front porch to eat all of it, this meal was near perfect.
Chicken Burgers
From Food and Wine January 1997
1 ½ pounds ground chicken
2 cup dry bread crumbs
¼ cup grated Parmesan cheese
¼ cup chopped fresh parsley
Salt
¼ teaspoon fresh-ground black pepper
2 tablespoons milk
1 egg, beaten to mix
2 tablespoons cooking oil
Herbed-feta dip for topping (directions below)
Whole wheat buns
In a medium bowl, combine the ground turkey, bread crumbs, Parmesan cheese, parsley, scallions, ¾ teaspoon salt, the pepper, milk, and egg. Form the mixture into four patties, each about 1-inch thick.
In a large nonstick frying pan, heat the oil over moderate heat. Add the turkey burgers and cook for 5 minutes. Turn and then top each burger with the provolone cheese. Cook until just done, about 6 minutes longer. Spoon generous portions of herbed-feta dip on top of burger and eat on sandwich buns.
Herbed-Feta Dip
¾ cup nonfat plain yogurt
½ cup crumbled feta cheese
1 (15 ounce) can cannellini beans, drained and rinsed
2 cloves garlic
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh mint
1 teaspoon ground black pepper
Place yogurt, feta, beans, garlic, and lemon juice in the bowl of your food processor and blend until smooth. Add parsley, dill, chives, mint, and pepper; pulse until they are well combined. Chill, if desired.
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