quinoa chicken burgers with yukon gold chips

How To Make quinoa chicken burgers with yukon gold chips

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  1

  THE SAUCE
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  2

  Gather your ingredients.
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  3

  Add the first 5 ingredients to a small prep blender, fitted with an S-blade.
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  4

  Blend until smooth.
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  5

  Add to a non-reactive bowl, and then season with some salt, pepper, and lemon juice, until you achieve just the right taste.
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  6

  Chef’s Note: To kick it up a bit, try adding a splash or two of hot sauce.
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  7

  Cover bowl, place in refrigerator, and reserve.
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  8

  THE CHICKEN BURGERS
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  9

  Gather your ingredients.
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  10

  Place a sauté pan over medium heat and add a bit of oil.
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  Add the chicken.
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  12

  Saute about 5 minutes per side, until cooked through, but not browned.
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  13

  Rough chop, and reserve.
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  14

  Place the quinoa and water into a small saucepan.
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  15

  Chef’s Note: I used multi-colored quinoa to give the burgers some visual appeal.
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  16

  Bring to the boil.
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  17

  Reduce to a light simmer, and cover until all the water has been absorbed, about 15 minutes.
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  18

  Chef’s Note: Remove from heat, leave covered and reserve.
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  19

  Add the chicken, quinoa, scallions, egg, ginger, cayenne, cumin, mustard, and salt, to a food processor, fitted with an S-blade.
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  20

  Give the mixture several 1-second pulses until well combined, but not mushy.
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  21

  Chef’s Tip: the two main ingredients, chicken, and quinoa, can be quite bland on their own. So, season, and taste, season and taste.
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  22

  Divide the mixture into four equal amounts, form into patties, and allow to rest in the fridge, for 1 hour.
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  23

  Chef’s Note: This step is not only necessary; it’s essential. The time spent in the fridge will help to firm up the mixture, and believe me these burgers are very fragile.
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  24

  Place a sauté pan over medium heat, and add some olive oil.
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  Add the burgers.
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  Cook for 3 to 4 minutes per side, or until nicely browned.
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  Chef’s Note: Be extremely careful when turning them over, or they will fall apart. I will admit it takes a bit of practice and a good hand to get it right.
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  28

  THE CHIPS
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  Gather your ingredients.
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  Place a rack in the middle position, and preheat the oven to 400f (205c).
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  31

  Using a sharp knife or mandolin cut the potatoes into 1/8-inch thick rounds (3cm).
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  Toss in a bowl with the olive oil, and salt.
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  33

  Place on a parchment-lined baking sheet.
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  Place in oven, and cook for about 15 to 20 minutes, or until nicely browned.
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  Chef’s Note: Some chips may brown before others, so keep an eye on the oven.
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  36

  Chef’s Tip: Plan to have the potatoes come out of the oven, about the same time the burgers are finished. That way they will be nice and hot.
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  37

  THE PLATING
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  Add a thick slice of tomato to a plate, and then top with one of the burgers. Add a generous amount of sauce to the top. Finally add some chips, and maybe a bit of ketchup for dipping.
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  39

  Chef’s Note: You might want to add a wedge of lemon to squeeze over the burgers.
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  40

  Serve with Yukon gold chips. Enjoy.
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  41

  Keep the faith, and keep cooking.
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