Apply Chicken Burgers
The other day, we were having breakfast at a local restaurant, when a menu card caught our eye. Among the various offerings was a chicken burger with roasted apple slices. Huh. That sounded kind of good, and we made the decision that I would have to take that idea and run with it - and soon. If words on a paper can make us drool when we're already stuffed to the gills with breakfast... well, that's some serious potential, right there.
Well, inspiration came to fruition pretty quickly - we were blissfully enjoying these burgers the very next evening. Not being facetious on the "blissful", either - these were amazing. I'm not usually a fan of poultry burgers, but I addressed my concerns (blah flavor, dry texture) by adding some shredded apple into the ground chicken - a weird epiphany, I know. It was also our first time "harvesting" our newly planted basil, and - especially after a LONG weekend working on our side yard - that made it feel even more special.
I knew that my husband really - REALLY - enjoyed his burger, but had to laugh this morning when I went to pick up the images from the folder he'd saved them to.
Instead of just "Apple Chicken Burgers" - how he'd normally name it - the folder was named "Freaking_Amazing_Chicken_Burgers". Hrm. I guess he really loved these! Can't say I blame him, they really were ridiculously good. I'll be adding shredded apple to all future poultry burgers I make!
|Interested in Gluten-free cooking and baking? You'll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!
How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.
|Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!
Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.