Remember how I told you that I am into the ground chicken these days? Well, last night I made one of the best burgers I’ve had in a while thanks to the chickens chasing the cows right out of the barn. For the health kick that I am on, I chose to go with an open face burger on one slice of multi-grain, whole wheat bread. The burger was so moist and flavorful, the bread was hardly missed. Here’s how it all came together…
2 tbsp freshly chopped parsley
lots of fresh-cut basil leaves
coarse ground black pepper
lemon zest of 1 lemon
2 tbsp Oikos non-fat Greek Yogurt
That’s it! It all goes in the bowl, mash together with your greatest kitchen tools – clean hands, quarter the meet (or half depending on your hunger pangs) and form into patties. Don’t forget they will shrink a little on the grill so make sure to make them flatter and rounder than your bread bun. It also helps the burger to cook evenly and not puff into a muffin top when you put an indentation into the center of the patty. Grill away! Ours went onto a grill around 325 degrees for about 5 minutes on each side.
I served this delectable delight on a grilled slice of mutli-grain, whole wheat bread with romaine lettuce and a few slices of roma tomato. On the side and for more protein and fiber, I also grilled up some chick peas. This one’s easy to and comes together in 5 minutes flat:
In a saute pan on the grill add EVOO, at least one clove minced garlic, 1 can drained chick peas, juice of half of a lemon, 1 chopped roma tomato and at the very end finish with about 5 to 6 basil leaves. A fancy chiffonade cut to get the flavor going in the basil never hurt anyone. Salt and pepper to taste and time to eat!
Hope you enjoy these two recipes this summer. Now that June is almost here, my herb garden is getting full usage and basil is one of the star performers. With easy recipes like these, I am sending good thoughts to the universe for a bountiful harvest throughout the summer…