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 “Roasted Beet Hummus”

  1. #
    1
    Fun and Fearless in Beantown — October 13, 2010 at 12:29 pm

    That color is unreal! I’ve made beet green hummus but I’ll have to try using the actual beets sometime!

  2. #
    2
    KV — October 13, 2010 at 12:33 pm

    wow that is pink!! I’ve been trying to think of a recipe for natural pink too instead of just food coloring but I can’t figure anything out

  3. #
    3
    Courtney — October 13, 2010 at 3:14 pm

    What a great idea – it’s such a beautiful color!

  4. #
    4
    Sara — October 13, 2010 at 4:05 pm

    Pink is my favorite color! I’m not a fan of beets, but I would make this just for how cool it looks. 🙂

  5. #
    5
    camelia — October 13, 2010 at 7:08 pm

    Hello,

    We bumped into your blog and we really liked it – great recipes YUM YUM.
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    petitchef.com

  6. #
    6
    The Small Boston Kitchen — October 13, 2010 at 10:09 pm

    You even made hummus look amazing!! That color is stunning! How pretty would that look on a table at a party?

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    7
    Kerstin — October 14, 2010 at 4:18 am

    How fun – I love beets and the fuchsia is such a conversation piece!

  8. #
    8
    We Are Not Martha — October 14, 2010 at 1:41 pm

    This is SO pretty!! And perfect for Breast Cancer Awareness Month! I’m sure it’s delicious too 🙂

    Sues

  9. #
    9
    ChefBearden — October 15, 2010 at 5:16 pm

    I have made a similar recipe in the past and when serving, place a swipe of creme fraiche in the center, makes it look even more dynamic! Great stuff, great way to get people to eat beets!

  10. #
    10
    Miss Strawberry — October 18, 2010 at 9:08 pm

    That is so PINK! And so CREATIVE!!!! Love it, love it!! I’ve never had beet hummus either…but it actually sounds delicious…

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    11
    nutmegnanny — October 21, 2010 at 2:40 am

    This looks delicious! It reminded me of borscht…yum!

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