While I am passionate about the importance of family dinner, I am also completely realistic and, like everybody else, fall victim to the multitude of obstacles that prevent us from enjoying the evening meal together as often as I would like.
By Karen Schulz
Gwyneth’s Chicken Burgers,
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Ingredients 1 lb. ground chicken 1. Thoroughly mix the chicken with the garlic, cilantro, shallots, red chili, fish sauce, salt, and pepper. (I also add the oil to the mixture and feel it really helps keep the burgers moist. Gwyneth brushes the oil on before grilling.) 2. Form the mixture into 4 or 5 burgers. As with any burger, be mindful not to pack the burgers too tightly, otherwise they get dry and dense. 3. Heat the grill or grill pan over medium heat. 4. If you did not add the oil to the mixture, rub each burger on both sides with a bit of the oil and grill for about 8 minutes on the first side and another 5 minutes on the second, or until nicely marked and firm to the touch. |
While I am passionate about the importance of family dinner, I am also completely realistic and, like everybody else, fall victim to the multitude of obstacles that prevent us from enjoying the evening meal together as often as I would like.
When the goal is dining in, over a delicious meal cooked with love, it is key to find recipes that afford you crucial short cuts, universal flavors, and ingredients that are easy to keep on hand. You need minimal preparation time and, if you are really lucky, a recipe that has staying power and can hold up to the revolving door on those nights when dinner happens over multiple seatings.
Gwyneth Paltrow’s latest cookbook “It’s All Good” has one of my all-time favorite recipes for nights like those described above. Chicken Burgers, Thai Style are beyond easy, and my whole family adores them. Often, we can’t all be together at the same time, and on those nights, this recipe will stay yummy until the last person eats, because it is great at any temperature!
I used to think chicken burgers were dense, dry, and bland but these are absolutely not. I mix the oil right into the chicken, rather than brush it on before grilling as directed in her cookbook. I find the burgers stay really moist this way. They are an amazing alternative to beef, the chopped herbs give them tons of flavor and they can be made ahead. I usually double the recipe and keep the
leftovers in a big zip-lock baggie for after-school protein-packed snacks the next day. My kids will eat them cold, right out of the fridge!
My timesaving tip for this recipe is to use frozen Dorot minced red chili found in your grocer’s frozen vegetable section. Not only does it save chopping time, but it also means I always have red chilies on hand, an ingredient I would not otherwise keep stocked. I also always have ground chicken in my freezer. This way, Thai Chicken Burgers are an easy fallback dinner if I have forgotten to plan!
Serve them with a hearty spinach salad with fresh lemon vinaigrette or a tasty Caesar salad. They don’t even need a bun.