RE: [CH] peanut sauce chicken burgers
Riley J. McIntire (Riley@ChileGarden.com)
Sun, 13 Oct 2002 13:47:50 -0700
> Here's a new recipe in my running theme of experimenting with
> ground chicken and turkey. I made these last week and they worked out
Babs,
The peanuts sound like a great idea! I've been doing some similar things,
mostly with extra lean ground turkey.
You might be interested in this. Sometimes, when there's a little extra
time, I use a mixture (about equal amounts, like 1 c/ea) of finely chopped
onions, celery, water chestnuts. Maybe some garlic and chopped peppers, but
usually no peppers--make the burger hot and the sauce not. salt, pepper,
cover with (low/no fat) broth (I like the flavor beef broth imparts, but
chicken, mushroom, etc are good too). Make like 3-4 cups of this. Boil,
then simmer for 20 mins, use 1/4 to 1/2 c per 1.25 lbs of turkey (along
with other spices, chopped peppers--make 'em HOT!--egg, bread crumbs,
Worcestershire--your own recipe).
Take the reserved mix, 2-3+ cups, and add fresh sliced mushrooms, lots, like
2c, or dried, or a combo, with more broth as needed. And add some (I use
"Can't Believe It's Not") butter. A tbl or so of the low fat stuff, you're
on your own with the real! Simmer this while you do the burgers. Salt and
pepper to taste. Serve over the burgers.
If the burgers are very hot/spicy the sauce is great counterpoint. Adds
moisture too, if the burgers turn out a bit dry.
Hot regards,
Riley