Persian Chicken Burger
As I confessed on this blog in April, I have been making the same breaded chicken cutlets for years. Granted, they are decidedly above average—the chicken is always Kosher and organic, the breadcrumbs are never store-bought, and they are lovingly cooked in a minimal amount of healthy grapeseed oil. But now that my children are finally becoming more adventurous eaters, it’s time to bring on something new.
I first learned to make these juicy, flavorful burgers from my friend Isabelle, who has been serving them to her family for as long as mine has had to endure those chicken cutlets. Her secret — and her Persian touch — is a dash of cardamom (or cinnamon). It’s the spice that makes everyone wonder why these taste so uniquely delicious. It’s also the key to distracting picky eaters from all the healthy virtues of this recipe. Some tasty garnishes will help, too: avocado, sliced tomato, fresh mint or cilantro, Persian Cucumber Yogurt Salad, baba ganoush, tahini sauce, mango chutney or, if you must, ketchup.
You’ll find the hardest part about preparing the ingredients is grating the onions without stinging your eyes. I’ve tried every stunt — holding a match in my mouth, wearing sunglasses, microwaving the onion first, even squeezing my eyes shut — but I always end up with mascara streaming down my face. If you have a knack for tear-free onion handling, please send in your favorite trick. I will post the best advice here next time. Since these burgers have become a new family staple, the onions are killing me, but at least I am no longer in the cutlet rut!
For the perfect light summer dinner, try this recipe with Shiitake Mushroom Fries.
2 pounds ground chicken
1 medium yellow onion, grated finely
1 medium russet potato, peeled and cooked until soft
1 cup small cauliflower florets, cooked until soft
2 large carrots, grated
1 clove garlic, minced
2 teaspoons olive oil
Kosher salt (at least 1 teaspoon) and freshly ground black pepper to taste
1/2 teaspoon ground cardamom or cinnamon
1 cup bread crumbs, preferably homemade
3 tablespoons grapeseed oil
1. In a large bowl, combine the chicken, onion, potato, cauliflower, carrot, garlic and oil. Season with salt, pepper and cardamom and stir thoroughly.
2. Using a 1/2-cup measure, scoop the chicken mixture into patties and flatten to about 1/2-inch thick and 4 inches in diameter. Sprinkle the breadcrumbs onto a large plate and lightly dust each patty on all sides with the crumbs.
3. Heat 1 tablespoon of the grapeseed oil in a large ovenproof sauté pan over medium heat until shimmering but not smoking. Cook four patties at a time until golden brown and thoroughly cooked, about 4 to 5 minutes per side. Repeat with the remaining patties. Serve immediately with desired garnishes or cool completely, wrap in wax paper, and freeze.
Photo credit: uktv.co.uk
Try these handy charts we found on the CUESA (Center for Urban Education and Sustainable Agriculture) 
, is perfect for bringing along with you anywhere. It is safe to leave in the car and in hot weather. The new top is easy to sip and won’t cause spillage.
I’m so worried about the direction our children are headed in nowadays. Watching Jamie Olivers food revolution on tv scared the thingies out of me. I suggest we all start cooking some healthy recipe like these at home if we’re going to fix this horrible situation. The ones on that site seem pretty easy, I tried last night and it’s the first time my family has eaten well in ages, I just feel great.