Friday, February 12, 2010

Jumbo Chicken, Spinach and Herb Burgers

Happy Friday! This week went super fast, even though I did complain my way through the entire day yesterday. I was pretty bummed to have to go to work, even though I almost didn't make it there. I live pretty close to my school, so I really had no choice but to go. I went out to my car, that Danny had nicely cleaned off for me, only to find it all plowed in. I seriously was stuck, but I found one of the maintenance men with a snow blower who was super nice to plow and shovel me out. It was a blessing I found him, but it would have been a great excuse not to go! haha

Luckily today is Friday and I am ready for this weekend, especially since I have the entire week off! YES! I plan on not doing much besides seeing some friends, blogging, baking, cooking and working out. 

I have been buying a fair amount of organic ground turkey/chicken because it's been a good price. I wanted to try out a new recipe for turkey burgers, so I turned to Rachael. It was a nice change from the typical turkey burgers I've been making every once in awhile. 

My plate was a chicken burger, whole wheat roll, zucchini "spaghetti", butternut squash fries and some veges.

Jumbo Chicken, Spinach and Herb Burgers
adapted from Rachael Ray's Book of Top Ten

1 10 ounce box frozen chopped spinach, defrosted and squeezed dry
2 pounds ground chicken breast (preferably organic)
1/2 white onion, finely chopped
2 tbsp dijon mustard
1 1/2 tsp basil and parsley
salt and black pepper
2 tbsp extra virgin olive oil
20 white button mushrooms, thinly sliced
2 garlic cloves, chopped
1/2 eggplant cut into slices
3 carrots, cut into large pieces
1/2 cup low sodium chicken broth

Put the spinach in a mixing bowl and combine with the chicken, onion, dijon mustard, basil, parsley, salt and pepper. Mix it well. I made 8 burgers out of this. Drizzle the burgers with a small amount of extra virgin olive oil. Cook on a skillet on a medium flame for about 8 minutes on each side. 

Preheat a second medium size skillet over medium heat with 1 tbsp olive oil. Add the eggplant, carrots and garlic, let cook for about 5 minutes. Add the mushrooms and let brown. Season with salt and pepper. Add the stock and cook until the pan is almost dry. 

Enjoy the burgers on a whole wheat roll or on top of a big salad. Makes for a great dinner and even better leftovers!

Later I'm off to the city to have dinner with some friends. I am so happy to be off for an entire week! Have a great weekend!


Simply Life said...

yum! what a great looking dinner!

pegasuslegend said...

As usual looks delish, wasnt sure if you had gone back to work, glad things worked out and someone got you out of the snowed in! Stay healthy and warm and have a great weekend :)

Cookin' Canuck said...

All of the added veggies and herbs must make for a very moist burger. Enjoy your week off!

M. Acai said...

I like chicken dishes to much and i always try to make at home myself.I tried your dish it is really tasty and my friends also give compliments to me you really done a great job.

Kelly @ Healthy Living With Kelly said...

Yay! Congrats to your sister! That is awesome!!

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