Thursday, May 5, 2011

Cheesy Chicken-Veggie Burgers

Want the kids (or your big kid) to eat more vegetables?  Try these yummy, cheesy chicken burgers laced with goodness from the garden. 

Cheesy Chicken-Veggie Burger
Topped withWhiskey Steak Sauce Onions
Served on a fresh Onion Roll

Of all of the different types of chicken burgers I make, Dan said this one is his favorite.  He ate two burgers last night. 

Note:  I like to serve these with onions sautéed with Paula Deen’s Whiskey Steak Sauce.  We top it off with a little more of the steak sauce for good measure.  For kids you might want to put out all the usual suspects; ketchup, mustard, and pickles.  Or come up with your own list of toppings. 

You can make these burgers inside on a pan.  If you want to make them on the grill (I recommend this so that you get the smoked flavor), line your grill with heavy duty tin foil sprayed with cooking spray for the grill.  These burgers are cheesy, and they are also very delicate.

Cheesy Chicken-Veggie Burger
1 lb. Ground Chicken
1 cup grated Zucchini
½ cup grated Carrot
2 tablespoons grated Sweet Onion
1 tablespoon Grill Seasoning for Chicken
2-3 dashes Worcestershire Sauce
4 oz. 2% Milk Velveeta® Cheese, cut into bite sized chunks

Other:  Cooking Spray for Grill

Combine all ingredients in a large mixing bowl.  Form into four even-sized patties, making sure that there are chunks of cheese in each.

Line grill with tin foil sprayed with cooking spray.  Preheat Grill to 400°.  Grill over a medium heat, turning once, until internal temperature reaches 175°, or until juices run clear. 

Important Note:   Because grills vary and you are lining the grill with tin foil, go for the temperature, not the time.  On my grill, these took about 25 minutes. 

Need a side dish suggestion?  Try serving these with Grill-fried Green Tomatoes. 

Simply add sliced green tomatoes to a tin foil pan.  Drizzle with Canola oil, and sprinkle with salt and pepper.   Cook these along side the burgers for about 20 minutes over low heat, turning once. 

Once these are done, transfer to a clean cooking sheet sprayed with cooking spray and top with Lemon Panko Breadcrumbs and a drizzle of Canola oil.  Broil for about five minutes until crumb topping is Brown. 

I served these with a simple horseradish sauce made with bottled Horseradish, Canola Oil Mayo and Sour Cream.  Fresh chives are optional.

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