If your weather has been anything like our weather lately, you may be looking for some recipes that can be prepared outside on the grill! Today our air conditioner picked the perfect day to go ka-put, as we’re heading into a three day heat wave - so when picking a menu for dinner I wanted to make sure whatever we were making wasn’t going to add to the sweltering environment inside. I saw a recipe for veggie-laden California Burgers a few weeks back when perusing my Food Network magazine and thought it would be a good day to give it a whirl. These burgers are chicken-based, but the addition of Panko bread crumbs and Greek yogurt keeps them moist even on a grill while providing a great texture to the burger. They were perfect with a tossed salad and a glass of ice-cold lemonade – great for staving off even the worst hot weather. I loved the fresh flavors, and even my husband (a red meat lover) had to admit they were really tasty despite their poultry origin. Stay cool, everyone!
California Burgers – from Food Network Magazine, June 2010
- 1 lb ground chicken
- 1/2 cup panko bread crumbs
- 2 teaspoons worcestershire sauce
- 1 tbsp plain non-fat Greek yogurt
- 1 tsp salt (more or less to taste)
- 1/2 avocado, sliced
- 1/2 cucumber, thinly sliced
- 4 slices of tomato, thinly sliced
- Alfalfa sprouts
- 4 whole wheat rolls
Mix chicken, bread crumbs, worcestershire sauce, yogurt and salt together in a large bowl. When ingredients are well combined, form into 4 even patties – about 1 inch thick and 4 inches in diameter. Make a thumbprint in the center of each patty so they stay in tact on the grill. Chill patties for 15 minutes prior to grilling so the patties stay solid when cooking. Preheat your grill on a medium-high setting. Place burgers on the grill, cooking for 5-6 minutes per side. Just before the burgers are finished, toast the rolls on the grill if desired. To assemble, put alfalfa sprouts on the bottom half of the roll and place the burger on top. Top with avocado, cucumber, and tomato.