Chicken burgers in a lemony tomato sauce
Swiss chard and potatoes round out a healthy and delicious one-pot meal.
Chicken burgers make an interesting change from the usual hamburgers, and they’re much lighter if you avoid loading them down with bread crumbs. Here, fresh, chopped herbs, cumin and a touch of chili contribute Mediterranean flavors and textures to the burgers. And a few minutes’ more work at the chopping board gives you a meal for six, complete with potatoes and vegetables. You might want to add a salad. And you’ll probably want good bread, too, for mopping up the delicious, lemony sauce.
- 1 pound ground chicken
- 1 egg, beaten
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cumin
- 1/8-1/4 teaspoon chili flakes
- 1 teaspoon salt
- Black pepper to taste
- 1 medium onion, chopped finely
- 2 large cloves garlic, chopped finely
- 1/4 cup cilantro, chopped finely
- 1/4 cup fresh basil, chopped finely
- 1 tablespoon olive oil
- 6 leaves Swiss chard
- 2 large potatoes, peeled
- 3 additional tablespoons olive oil, for frying
- 1/4 cup water, room temperature
- 5 tablespoons tomato paste
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon pomegranate juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon granulated sugar
Using a large bowl, mix all the burger ingredients in the order given. Cover and set aside, away from heat.
Cut the white stem part of the chard leaves away from the green.
Chop the stems into lengths about 4 inches (10 cm). Set aside.
Chop the green part into coarse strips.
Slice the potatoes in halves horizontally. Place each half cut side down on the chopping board and make three thick slices each.
Heat the olive oil in a large skillet.
With wet hands, form six large patties of ground chicken. Fry them on medium-high heat until brown on each side; about 5 minutes. You may need to do this in two batches. The patties don’t need to cook through, just to acquire a nice brown color all around.
Remove the patties to a plate.
In the same skillet, fry the potatoes. Add a little more oil to keep them from sticking if needed. They only need to fry long enough to acquire a golden crust, not cook through. Season the potatoes and remove to a plate.
Scrape up any chicken or potato residue in the skillet. Place the white stem pieces in the skillet, covering the bottom.
Place the chicken patties on top of the chard stems. Tuck the potato pieces around the patties.
Spread the chopped greens on top of the chicken and potatoes.
Mix all the sauce ingredients well and pour over the ingredients in the skillet. Don’t worry if the sauce seems thick; the chicken and vegetables will release juices in cooking and thin it out.
Cover the skillet and set it over low heat. Cook 30 minutes, or until the potatoes are cooked through.
Spoon a burger, two pieces of potato and some of the greens out for each person. Drizzle some sauce over the serving.
Related Topics: Meat and Poultry