Ground Chicken Burgers Cooked Through

Ground Chicken Burgers Cooked Through is filed under Chicken and built around lb ground chicken, roasted red chili paste, and cilantro chopped. Plan on 4 people.

Count on 30 minutes of prep, 8 minutes of cooking, about 38 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Burgers

• 1 lb ground chicken
• 2 teaspoons roasted red chili paste
• 3 tablespoons cilantro chopped
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 3 garlic cloves minced
• 4 buns I used ciabatta and it was fabulous!

For the Yogurt Spread

• ⅔ cup 2% Greek Yogurt I use Fage because I love the taste
• ⅓ cup mascarpone cheese
• ⅛ teaspoon lemon zest only the dark yellow, please!
• ½ lemon juice
• 1 tablespoon fresh mint leaves minced

For the Carrot & Cucumber Salad

• 3 carrots
• 1 cucumber
• rice wine vinegar
• salt
• sugar

How the cooking goes

Form and cook chicken patties

1. Warm your grill pan over a lively flame. Cover the bottom of another cast iron skillet with 2 sheets of aluminum foil.
2. While the grill pan heats up, mix together the chicken, chili paste, cilantro, salt, pepper, and garlic in a medium mixing bowl. Form mixture into 4 equal patties.
3. When the grill is hot, brush with olive oil (or a vegetable oil of your choice) and place patties on the grill pan. Place wide pan on top of patties, foil side down, trying to distribute the weight evenly.
4. Set your timer for 5 minutes. Flip the burgers, take off one layer of the foil on the skillet, then place the skillet back on the patties. Cook for an additional 5 minutes or until the internal temperature reaches 165°F.
5. Move the patties to a plate and cover with foil to rest for 5-10 minutes before serving.

Make yogurt spread

1. In the base of a Nutribullet, mini food processor, or blender, add all of the ingredients. Blend until the texture looks smooth.
2. Taste and adjust any ingredients as desired.
3. You can also make this in a bowl with an immersion blender. Be sure to mince your mint leaves as finely as possible first if using this method.

Prepare a carrot & cucumber salad

1. Shave the carrot and cucumber with a mandoline or vegetable peeler.
2. In a mixing bowl, toss in enough rice wine vinegar to coat; sprinkle with salt and sugar until the seasoning suits the pot.
3. Let marinate in the refrigerator until you are ready to eat. This can be made the day before if you wish.

After it comes off the heat

Cool the pot before it goes into the refrigerator. It reheats gently on the stove the next day.

If you want another plate from Chicken, open Ground Chicken Tacos for a Weeknight Skillet and Hungarian Chicken Paprikash Cooked Through.