I’m embarrassed about how long it’s been since my last post! It’s an understatement to say that life has gotten in the way, just a bit. My hubby’s online skateboarding business has taken off and the next obvious step for us to take was buying our own commercial building. Needless to say, but between scouting out real estate, negotiating with brokers, juggling inspections and sweating bullets over a scary down payment, it’s been a little exhausting. Well, the transaction will be final on Tuesday and the keys will be ours! Between the stress and the late night life talks, you can bet good food was the one thing that held things together over the last month.
I have my mom to thank for this one and she has Sunset magazine to thank. The recipe has morphed a little each time it changed hands and this is my version. These chicken burgers are healthier than most, and suprisingly moist too. Between the rosemary speckled throughout the patties, juicy caramlized onions and a pungent gorgonzola sauce balanced by spicy arugula, this burger is a flavor explosion. I like to make small patties on dinner-roll style buns since I’ve never been one to finish a normal sized burger. Plus, if you end up eating two you won’t feel so bad about it! Please give these a try, you won’t be disappointed.
Rosemary Chicken Burgers with Caramelized Onions and Gorgonzola
Makes 4 Small Burgers
1 lb ground chicken
2 tbsp minced fresh rosemary
3 cloves garlic, minced
1/2 tsp salt
1/2 tsp ground pepper
4 kaiser rolls
handful of arugula or spinach leaves
2 large shallots, sliced thin
2 tbsp olive oil
pinch of salt
pinch of sugar
1 tsp balsamic vinegar
1/4 cup light mayonnaise
1/4 crumbled gorgonzola cheese
Turn your grill onto medium-high heat.
In a medium sized mixing bowl, combine the ground chicken, rosemary, garlic, salt and pepper and stir to combine well. Form into 4 equal patties and let those sit while you get the other ingredients ready.
In a medium saute pan or frying pan over medium-low heat, add the olive oil and the onion along with the pinch of salt and sugar. Saute for about 30 minutes or until a light golden brown. Once brown, add in the balsamic vinegar (optional) and keep warm on low heat until everything else is ready.
Place the chicken burger patties on the bbq and grill for about 6-8 minutes on both sides or until cooked through and there’s no more pink. Toast the buns on the grill as well.
Mix together the gorgonzola and mayonnaise in a small bow.
Assemble the burgers! I take the toasted bun, smear some of the gorgonzola sauce and top with the arugula, chicken burger and balsamic caramelized onions.
Technically speaking, spring officially started a few weeks ago. It didn’t really feel like it was here though until this last weekend filled with sunshine and blue skies. Even though Jason and I were stuck working, it seemed like everyone else was really enjoying the change in weather. We’ve spent the last few years supplying everyone else with their toys and our busiest days in the shop are often those 75 degree days where everyone wants to rent paddleboards, buy a trainer kite, or demo a longboard. It seems like the only time we get a breather is on those gray, drizzly days when the rest of the world is smart enough to stay home. Luckily for me, i’m more than happy holing up in my kitchen on those rainy days and braising a big chunk of meat til it falls of the bone.
But I digress. My whole point was that yes, spring is finally here. To me, that means making the transition to light, healthy cooking with all the fresh seasonal produce cropping up. These couscous cakes epitomize spring freshness. This recipe is a variation on the couscous cakes in Fine Cooking Mazagine issue No. 37. You can fill them with any type of veggie you love. I made these with whole wheat couscous so they were extra healthy (it’s actually all I had in my pantry to be honest) and filled them with zucchini, garbanzo beans and almonds. A simple salad played a supporting role while a roasted red pepper sauce brought the cakes to life.
The best part about these couscous cakes is that they’re not only a showstopper but you can fry them up and keep them warm in a warm oven while you put together the rest of your dinner.
Most of you who know me, even just a little bit, are probably well aware of my passion for food. It’s actually more of an obsession really. All day long, I dream and drool over my next meal, often while I’m still eating my first! Anyone who has ever worked with me can vouch for this. At long last I’m taking the steps to transform this food addiction into more than just a hobby. My hope is to have my website up and running within a month or two, granted it always takes longer than you anticipate. I don’t want to give away all my secrets quite yet though. But believe me, I’m going to pour my heart and soul into it and it will be great!
In the meantime Facebook will be my platform for spreading the word. So many people ask me what I’m cooking, whether it be for a Wednesday night or an upcoming party. I love being a source for either information and inspiration, and I want to nurture that as best I can. For now I’ll be posting regular notes on what I’m cooking with lots of stories and tips along the way.
Your feedback is essential to my success so I want to hear what you have to say. What topics do you want me to cover? What do you struggle with in the kitchen? If you have questions about any of my recipes, please ask me! I love talking about food so much it would make the average person sick. So if my recipe calls for cream of tartar and you don’t have that in your pantry, let me know and I’ll give you a good substitute that will work just as well.
Ok enough talking (or should I say, typing) and onto the food! I thought I’d start with one of the easiest recipes you could probably make. Don’t let this recipe fool you though. Even though you can whip it together without skipping a beat, it’s still worthy of being served to your toughest critics. Anyone with an oven can master this recipe. Read more