Asian Inspired Chicken Burgers

While we're on the topic of pineapples, here's a yummy recipe I gave my own twist.  A few of the Asian inspired recipes I came across called for ground beef.   The main inspiration for this recipe came from thenest.com, but I saved it to a Word document, and do not know its origins. I decided to make this a lower fat dish and started by subbing ground chicken in place of the beef.  I also swapped the onions for Alexia brand onion rings, which I baked.  It was a bit of a brisk day, so I decided to forgo using the outdoor grill and used my oven and grill pan instead.  The result was a yummy, lower fat, deliciously seasoned burger. The kids will love this one, even if they dissect it like mine did (eating the chicken, pineapple and rings separately - with no bun).

Asian Inspired Chicken Burgers (Serves 4)
Ingredients
1 pound ground chicken

3 Tbsp teriyaki sauce
1 Tbsp ginger (powdered/grated - I used Penzey Spices brand)
2 tsp minced garlic
4 slices of pineapple, four 1/2-inch-thick rings
4 Alexia Foods Onion Rings (in your freezer section) (Left over rings can be served on the side)
4 whole grain hamburger buns (lightly toasted)
1-2 TBSP olive oil to coat pan for pineapples
Cooking spray (about 4 sprays)
Salt and pepper to taste

Directions:
Mix ground chicken, teriyaki sauce,garlic and cooking spray.  Make 4 individual patties. Turn on broiler.  In an oven safe dish, add olive oil to coat, then add pineapples.  Keep pineapples in the oven for about 10-15 minutes, checking in five minute intervals. I flipped the pineapples over every time I checked on them.  You want them to be golden & soft - not charred. While the pineapples are beginning to cook,  place burgers in grill pan.  Cook throughly.  Follow the directions on the onion rings, which take about 10 minutes to bake.When burgers, pineapples and onion rings are done, add to lightly toasted buns. Enjoy!

PS- Can you tell I have a thing for pineapples?

Guinness Makes the Burger

My taste in alcoholic beverages has changed a great deal over the years. In my early twenties, I enjoyed light, watered down beers and whatever was pink and fruity. In my mid to late twenties, I enjoyed my share of Merlot and Pinot Grigio. I have never included dark, brooding beers in my drinking repertoire. Ever. Just watching someone take a sip of that dark sludge in a pint glass was enough to make me gag. My husband, on the other hand, is a dark beer man. So, what was I to do with four of the six left over bottles of Guinness from our Superbowl get together? I sure as hell couldn't fathom drinking it. I cooked with it. I made the most delicious burgers I have ever made and a sauce that was so tasty I wanted to take a bath in it.
Guinness Burgers from Inspiredtaste.com

Guinness BBQ Sauce (makes about 2 cups)

1 tablespoon olive oil

1 medium onion, small dice

1/4 cup molasses( I subbed brown sugar here - Google the equivalents)

1 12 ounce can stout beer (Guinness)

1/4 cup apple cider vinegar

1 can tomato puree

1 teaspoon red pepper flakes

1 tablespoon sugar

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon cumin

Directions: 

In a medium saucepan over medium heat add the olive oil and saute the onion until translucent, about 5 minutes.  Add the molasses, beer, vinegar and tomato puree then stir to combine.  Add all of the spices and allow the sauce to simmer on the stove for about 20-25 minutes until it has reduced into a thick glossy BBQ sauce.  While simmering, keep an eye on the sauce and stir occasionally.

Guinness Burgers (4 burgers)

1 pound minced beef (80% lean, 20% fat)

1 egg, whisked

¼ cup Stout beer (Guinness)

1 Tablespoon olive oil, plus extra for brushing the grill

2 teaspoons mustard (Coleman’s Mustard)

1 clove garlic, minced

1/2 teaspoon salt

½ teaspoon black pepper

4 burger buns

Top with Guinness BBQ sauce, cheddar cheese, arugula, tomatoes and red onion

Directions:

Preheat the grill or pan to medium.

Add beer, olive oil, mustard, garlic, salt and pepper to the beef then lightly mix with a fork.  Do not over mix.  Separate the mixture into four portions, then lightly roll each portion into a ball and press down to make a burger patty.

Once preheated, lightly brush the grill with olive oil and place each burger patty down onto the oiled grill.  Leave the patties for 4 minutes then flip and cook for another 4-5 minutes or desired doneness (4-5 minutes on each side should be cooked to medium).

Remove the patties from the grill and assemble each burger with desired toppings.