Asian Chicken Burgers with Roasted Thyme Potatoes

 

asian burger 2

asian burger 3

DELICIOUS!!

DELICIOUS!!

During an awesome SUNNY weekend of road and mountain biking a woman needs some quality nutrition!

One of my all time favorites is my Asian Chicken Burgers with Roasted Potatoes! The bun is optional, you could add more potatoes 🙂 if you desire.

This is super simple, nothing tricky and I like to double it up so that I have left overs. You can easily do this on the BBQ but I just did it on the stove top. Wishing I had a BBQ handy as I love the smell of BBQ in the summer.

Here’s the recipe and my personal photo shoot ;)! Yes my neighbors likely think I am nuts taking pictures of my dinner on my balcony. Maybe they have a point.

Burgers:

1 pound of ground chicken or turkey (Makes 3-4 patties depending on how large you want them)

1/4 cup fresh chopped cilantro

1/4 tsp ground black pepper

2 cloves minced garlic

1 tsp soy sauce

1 tsp ground cumin

1/2 tsp salt

In a bowl mix the ground turkey or chicken with all of the above ingredients. Make into burger patties. In a pan, set to medium heat, spread a bit of olive oil. Cook each burger for 5-7 minutes per side until cooked through. Don’t put it on high, they will start to burn and will not cook through the center.

While the burgers are cooking take some ketchup and mix with wasabi paste. This is a nice touch! I used 4-5 tbsp ketchup for 1 tsp wasabi. Mix well.

Cut 4 whole wheat buns in half. I like them a bit toasted so put them face down in the over (or on the BBQ) at 350 until a bit toasted.

Potatoes

For the potatoes all I do is chop up cubes of potatoes and toss them in a large bowl with olive oil, salt, pepper, dried thyme leaves and 1 tbsp of lemon rind. I used one large potato per burger, it depends on how many carbs you need :), sometimes I would certainly require 2! But the riding wasn’t THAT EPIC…yet :).

I cook the potatoes on a baking sheet at 500 F tossing them a few times over the course of 50 minutes. The more crispy you want them the longer you will want to leave them in, up to an hour, as long as you are tossing them every 15-20 minutes. I make extra each time as I love these re-heated. Perfect leftovers that get more crisp with each heating.

Serve the burger with home made guacamole. Keep this simple. Just peel avocado, slice it in have, pop out the seed with a knife then scoop the inside out with a spoon. In a bowl mash it with a few tbsp ( l LOVE LIME!) of lime juice and some sea salt. I know there are many versions but I keep it this simple. Another option here is to add some fresh chunks of MANGO! I ate mine while cooking, so I no longer had this option by the time the burgers were ready. Oops.

Serve with some fresh sliced red onion, guacamole and wasabi ketchup. Perfect on the deck after a good day on the bike!

NSAG – Fueling the engine one meal at a time.

 

 

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