Herbed Chicken Burgers & Watermelon Radish Salad
I vote to bring back the chicken burger.
Serves 3
salt/pepper
2 Tbsp nutritional yeast
1 Tbsp fresh thyme, finely chopped
1 Tbsp fresh parsley, finely chopped
1 Tbsp fresh tarragon, finely chopped
2 Tbsp coconut oil
2 Tbsp fresh ginger, minced
3 handfuls salad greens
6-8 small watermelon radishes, cleaned (tops and bottoms cut off) and thinly sliced
2 Tbsp fresh mint, chopped
2 lemons, juiced
1 Tbsp extra virgin olive oil
Place ground chicken in a medium-sized mixing bowl. Sprinkle 2 tsp salt, 1 tsp fresh cracked pepper, and nutritional yeast evenly over chicken. Add tarragon, parsley, and thyme and thoroughly mix everything together. Form the ground chicken into three equally sized patties, about 1/2-inch thick.
Heat a medium-sized saute pan for a minute or two (medium flame) and add coconut oil. Add ginger and cook for 3-5 minutes until golden. Scooping ginger to one side, place chicken burgers into pan and flip when golden brown (about 7-8 minutes on each side). While burgers are cooking, spoon crispy ginger over top. Once juices run clear, they’re done (Stick a knife through the center to check).
Meanwhile, sprinkle salt, pepper, lemon juice, and chopped mint over radishes. Mix until radishes are fully coated with lemon juice and spices.
Once chicken burgers are finished, let them rest for a couple of minutes. Dress salad greens with lemon juice, olive oil, salt, and pepper (taste for seasoning). Serve burgers over salad greens and seasoned radishes. Finish with an extra squeeze of lemon juice.
I think chicken burgers have a bad rap. With the right seasonings, they can be juicy and super flavorful. I love to pack my chicken burgers with all kinds of herbs. Normally I would use scallions, garlic, chili flakes, soy sauce, and sesame oil. For now, I’m sticking with my anti-inflammatory list and making them delicious in the process. I also recommend finding pasture-raised ground chicken at a local butcher shop or farmers market.
The nutritional value of meat from pastured poultry is much better with higher levels of protein, collagen, and Omega-3 polyunsaturated fats. The Meat Hook is my go-to spot for pasture-raised poultry.
