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!