The season of baking is over. The husband and I promised that we will go back eating healthy starting the 1st. So far so good. We even hit the gym yesterday. Today it was blowing cold and the roads were icy, so we skipped gym. There was this sudden craving for deep fried food with our evening cuppa, but we did not give into temptation and ate a handful of mixed nuts. Yes, yes we are popping in a Hershey's Kiss, or two or may be even four - for the better part we trying to be on track. Now, eating healthier doesn't necessarily mean compromising on the taste of food, or eliminating fat or carb from our lives (unless of course, you are told by your doctor to do so). We just need to make better choices, bring balance to our plates and choose smarter snacking options.
For dinner tonight, we had whole Wheat Oven Baked Chicken Burger with a side of mixed green salad drizzled with olive oil-balsamic vinegar-grated garlic vinaigrette and refreshing slices of cucumber and tomato.
- Ground Chicken - 250 gm
- Onions - 1 big, finely chopped
- Garlic - 2 fat cloves, minced
- Ginger - 1 tsp, grated
- Green Chilies - 2-3, finely chopped
- Cilantro - 1/3 Cup, finely chopped
- Bread Crumbs - 3 tbs, I used Italian Style which packed in some extra flavor
- McCormick Garlic & Herbs Seasoning - 1 tsp, you can use any seasoning you like
- Egg - 1
- Freshly Crushed Pepper - 1 tsp
- Salt to taste
- Oil - 1 tsp + 1 tsp + 1 tsp
- Butter - 1/2 tsp
- Whole Wheat Burger Buns - 4
For the burger, I used caramelised onions and that added some extra sweetness to the juicy burger. In a pan, heat up 1 tsp oil and temper it with the chopped garlic, grated ginger and chopped green chilies. Add the onions and cook on medium flame, stirring frequently till the onions caramelize. Set aside.
In a bowl, mix the caramelised onions mix (along with the pan drippings), 1 tsp oil, bread crumbs, garlic-herb seasoning, salt-pepper, chopped cilantro and the egg. Last add the ground chicken and incorporate well. The mixture is going to be a little sticky. Let the mixture rest for at least half an hour.
Preheat the oven to 350F. Using your hands, shape the patties in the size you want. I got six patty out of my mix. Bake these in a cookie sheet lined with aluminum foil for about 15 -18 minutes on each side till these turned golden brown. I greased the aluminum foil by brushing it with 1 tsp oil. Once done, let the patties rest for few minutes.
Heat a pan, add the 1/2 tsp of butter. Toast the burgers buns lightly on the inside. The patties were so juicy and flavorful I did not add any dressing. Instead I sandwiched the patties between the toasted buns along with the cucumber and tomato slices to add crunch and some extra tang. Serve hot.