Poultry lovers – this burger is for you. Ground chicken provides the basis for a juicy, delicious burger, and it takes on the flavors of anything added to it. This burger has sautéed onions, spinach, and some spices mixed directly into the meat, and is topped with cheddar cheese and sautéed mushrooms. I kept this meal low-carb by serving it bun-less. Other alternatives include wrapping the burger in lettuce or cabbage leaves; serving it open faced on one-half of a bun; or sandwiching it between some thin-sliced whole wheat bread or a toasted English muffin. Ingredients: 1 lb. ground chicken ¼ tsp. paprika ¼ tsp. garlic powder ¼ tsp. black pepper 1 Tbsp. Worcestershire sauce 1 small onion, diced ½ of a 10 oz. package of frozen chopped spinach, thawed 6 Tbsp. reduced- fat shredded cheddar cheese 8 oz. sliced baby bella mushrooms ½ Tbsp. Worcestershire sauce ½ Tbsp. soy sauce Pinch of black pepper Directions: 1. Preheat the oven to 350 degrees; line a baking sheet with aluminum foil and coat with cooking spray. 2. Coat a small skillet with cooking spray and sauté the onion and spinach over medium heat for 3-4 minutes. 3. In a large bowl, mix together the ground chicken, paprika, black pepper, garlic powder, and Worcestershire sauce. Combine lightly with a fork or your hands. 4. Add the onion and spinach to the ground chicken, and lightly mix it all together. 5. Form the ground chicken mixture into 6 patties, and gently press down into center of each patty to ensure even cooking. 6. Bake for 10 minutes on one side; then flip over, top each burger with 1 Tbsp. of cheddar cheese, and bake for another 9-10 minutes, or until the burgers reach an internal temperature of 165 degrees. 7. While the burgers are in the oven, coat a pan with cooking spray; add the mushrooms, Worcestershire sauce, soy sauce, and a pinch of black pepper, and sauté over medium heat for 7-8 minutes. 8. Top the burgers with mushrooms. Enjoy alongside a salad.
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