Cilantro Chicken Burgers

One of my favorite things about blogging is all the wonderful people I’ve had the opportunity to meet. One of these people is Cara. As an added bonus, she lives near Boston so I’ve had the chance to meet her, cook with her in her kitchen, and eat at an event that she catered. If you ever need a healthy idea for dinner, check her blog. She mixes flavors that I would never think to mostly because I’m not very a confident cook. Everything I’ve tried from her blog has been great.

This recipe is no exception. I didn’t have any tequila in the house, so I left it out, but I will definitely be making these again. I doubled the recipe and froze half of them to have later. I topped the burgers with some drunken peppers and served them on some sandwich thins (love those things!)

One Year Ago: Creme Brulee

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Cilantro Chicken Burgers

Yield: 6-8

Ingredients:

1 lb boneless skinless chicken breasts, cut into chunks
4 large clove of garlic, minced
2/3 cup roughly chopped cilantro
zest from 1 lime
dash of lite soy sauce
freshly ground salt & pepper
1/2 cup plain oatmeal

Directions:

Preheat broiler. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.

Combine the burger ingredients in a food processor and pulse several times, until chicken is uniformly ground. Remove and divide into 6 or 8 portions. Shape each into a ball, place on the baking sheet, and flatten with your palm.

Broil the burgers for about 10-12 minutes total, flipping halfway through. Serve on buns with sauteed peppers and onions.

Recipe adapted from Cara's CravingsPrintable Recipe

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11 Responses to “Spicy Butternut Squash, Goat Cheese and Lentil Salad”

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    1
    Shannon — November 16, 2010 at 12:18 pm

    Ooh, that sounds great!

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    2
    Emily — November 16, 2010 at 1:50 pm

    That sounds pretty incredible! Love your 5 day idea 🙂

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    amanda @ fake ginger — November 16, 2010 at 4:59 pm

    That looks delicious! I wish I could convince my husband to eat squash. 🙁

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    Boston Food Diary — November 16, 2010 at 5:43 pm

    LOVE this! Lentils are DELICIOUS and sooo good for you! This looks perfect!

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    Nutmeg Nanny — November 16, 2010 at 5:53 pm

    Such a delicious filling salad! You pretty much had me at goat cheese…my favorite!

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    Megan — November 16, 2010 at 6:14 pm

    I made the Bon Appetit version last year with pumpkin. It was soo good. I actually had thought it would be good with butternut squash too. Great salad!

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    7
    Cara — November 17, 2010 at 1:29 am

    I’ve been eyeing that recipe since the original in BA and again since SK posted it. Where do you get your uncooked black lentils?

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    Jen — November 17, 2010 at 2:29 am

    Cara – I used the Goya brand lentils from my grocery store. They were greenish brown.

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    Taylor — November 17, 2010 at 4:00 am

    This looks awesome…I have some lentils I have been wanting to use, so this will be perfect!

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    Shannon — November 17, 2010 at 3:47 pm

    i made this too and it was AWESOME 🙂

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    Fun and Fearless in Beantown — November 19, 2010 at 5:34 pm

    I love the combination of hearty lentils, sweet and spicy butternut squash and tangy goat cheese. I can imagine every flavor in this!

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