The only drawback of these flavor-packed chicken burgers is that they have to be pan-cooked in order to keep their shape because they are very moist. Worth the mess!
The original recipe notes that the ginger, garlic, cilantro and scallions incorporated into the burger makes them similar to a dumpling filling. They were fresh and light.
I loved the soy-lime mayonnaise sauce and loads of toppings. I served them with a generous amount of sauce, and jalapeño and avocado slices on potato rolls. There were so many toppings that we forgot to add lettuce! I may even try them topped with arugula next time.
This recipe was adapted from The New York Times, contributed by Yasmin Fahr. I used freshly ground chicken thigh meat and froze the formed burgers for 20 minutes prior to cooking. We ate them with pickles and chips.
Yield: Serves 4
freezer for 20 min before cooking
1/3 cup mayonnaise
1 tsp soy sauce or fish sauce
1 lime, cut into wedges
1 packed cup cilantro leaves and tender stems, roughly chopped, plus more for serving
1/4 cup mashed, ripe Hass avocado (from about 1/2 avocado; slice the other half for serving)
2 scallions, light green and white parts only, thinly sliced
3 large garlic cloves, grated, minced, or pushed through a garlic press
1 (2-inch) piece ginger, grated or minced (about 2 tsp)
1/4 to 1/2 teaspoon red-pepper flakes, to taste
1 pound ground chicken, preferably dark meat (I used freshly ground chicken thighs)
2 T neutral oil, such as canola oil, or ghee
4 potato, brioche, or other burger buns, lightly toasted, as desired
butter lettuce or other tender lettuce, for serving, or arugula
1 jalapeño, thinly sliced, for serving, optional
To Make the Sauce:
In a small serving bowl, combine the mayonnaise and soy sauce.
Season with the juice of 1 lime wedge and salt as needed.
To Make the Burgers:
In a medium mixing bowl, use a fork to mash and thoroughly combine the chopped cilantro, mashed avocado (see Tip), scallions, garlic, ginger, red-pepper flakes, 1 teaspoon salt and 1 tablespoon of the soy-lime mayonnaise sauce.
Add the chicken and gently combine. Form into 4 large balls.
Cover with plastic wrap and refrigerate or freeze for 20 minutes to help maintain the shape while cooking.
Heat a large (12-inch) cast-iron or heavy skillet over medium heat until very hot, 1 1/2 to 2 minutes.
Add the neutral oil or ghee, then add the chicken meatballs, spacing them out in the pan. (We cooked 2 at a time.)
Use a metal spatula to press them until they form 1/2-inch-thick patties.
Cook without moving for 3 1/2 to 4 minutes, until a deep golden crust has formed and they easily release from the pan.
Flip the patties using the spatula and cook until done with a nice crust on the other side, about 3 minutes more. If the patties need more time, cover the pan and cook for 1 to 2 more minutes, adjusting the heat as needed to avoid scorching.
Squeeze a lime wedge over the patties and serve sandwiched between the buns topped with lettuce, a healthy slathering of sauce, avocado slices, jalapeño slices if using, and cilantro sprigs, if desired.
Serve with the remaining lime wedges and mayonnaise on the side.
Tip: Resist the urge to add more than 1/4 cup mashed avocado to the ground chicken, as the burgers will get too soft and fall apart during cooking.
WOW. My daughter declared that these are the best cookies I have ever made!
They are composed of crispy and crunchy, thin toffee cookies sandwiched with fabulous brown-butter buttercream. The filling is the perfect complement to the toffee flavored cookies.
This recipe was adapted from The New York Times, contributed by Sohla El-Waylly. I modified the method and increased the amount of filling. I also used toffee with chocolate- now I’ll have to try them without as well. Amazing!
The original recipe notes that these cookies are ideal for shipping and sharing because they have a long shelf life. They didn’t last very long in my house! 😉
Yield: 34 to 36 sandwich cookies
For the Cookies:
227 g (about 1 1/2 cups) English toffee bits, preferably without chocolate (such as Heath Bits O’Brickle)(I used Trader Joe’s Toffee Chips with both dark and milk chocolate, coarsely chopped)
112 g (1/2 cup plus 1 tablespoon) granulated sugar
1 tsp baking soda
1/2 tsp Diamond Crystal kosher salt or 1/4 tsp Morton kosher salt
3 T (42 g) unsalted butter, at room temperature
1 large egg, white and yolk separated, at room temperature
1 1/2 tsp vanilla extract
1 3/4 cups (224 g) all-purpose flour, plus more for dusting
1/3 cup (40 g) sliced almonds, or more, for garnish
For the Brown-Butter Buttercream Filling:
16 T (227 g) unsalted butter, cut into pieces
1 1/4 tsp vanilla extract
1/4 tsp plus a pinch Diamond Crystal kosher salt or 1/8 tsp Morton kosher salt
320 g (2 2/3 cups) confectioners’ sugar, sifted
To Make the Cookies:
In a food processor, process the toffee bits, sugar, baking soda and salt until the toffee is mostly ground and the mixture is sandy, about 1 minute.
Transfer the toffee mixture to the bowl of a stand mixer (or a large bowl if using a hand mixer).
Add butter, egg white and vanilla. Mix together with the paddle attachment on medium until creamy and fluffy, stopping once to scrape the bowl and paddle, about 2 minutes.
Add flour, and mix on medium-low until the mixture comes together into a soft dough, about 30 seconds.
Divide the dough in half. Pat each half into a disk. Wrap and chill in the fridge for 15 minutes before proceeding. (I wrapped each disk in plastic wrap.)
Dust a piece of parchment paper and dough with flour. Top with a second piece of parchment paper.
Working with one piece of dough at a time, use a rolling pin to roll the dough out 1/8-inch thick between the two sheets of parchment (the thickness of two stacked pennies), turning the dough frequently to ensure it moves freely, dusting with more flour as needed. Each sheet of dough will be about the size of a standard sheet of paper.
Place the dough on a flat surface (I used a cutting board) and place in the freezer for 15 minutes.
Using a 2-inch round cookie cutter dusted in flour, cut out cookies from one sheet of dough. Using an offset spatula, transfer rounds to a parchment paper lined rimmed sheet pan, placing another sheet of parchment paper between layers. (I stacked the rounds between sheets of plastic wrap but it was slightly difficult to remove them once frozen- parchment paper seems like a better plan.)
Repeat with the remaining sheet of dough.
Gather and knead together any scraps, refreeze and re-roll, repeating until all the dough has been rolled out for a total of about 68 to 72 cookies.
Wrap the rounds of dough on the sheet pan with plastic wrap; freeze on sheet trays for at least 30 minutes before baking. (Alternatively, once the cookies have firmly frozen, stack them between parchment in a freezer-safe container or zipper-lock bag for up to 3 months.)
Set racks in the upper and lower thirds of the oven and heat oven to 350 degrees. (I used the convection setting.)
Whisk together the egg yolk with 1 tablespoon of water and evenly brush on the tops of half (34 to 36) of the chilled cookies.
Sprinkle the yolk-brushed cookies with almonds, pressing gently to adhere.
Bake the cookies until deeply browned like a pretzel, switching the sheet trays from top to bottom and rotating from front to back halfway through, 10 to 14 minutes. (I simultaneously baked 3 pans of 12 cookies each for 10 to 11 minutes on convection.)
Bake the remaining cookies (without almonds) at the same temperature for the same duration.
Let cookies cool completely on the sheet pans.
To Make the Filling:
Set a piping bag in a tall and narrow container, like a deli quart container, and fold over the top edge to secure.
Flip over the cookies without almonds. (You need to pipe the icing onto the cookies immediately after mixing, so make sure you are set up.)
In a small saucepan over medium heat, melt butter until foamy, about 3 minutes.
Continue cooking butter, stirring and scraping frequently with a stiff silicone spatula, until the sputtering has subsided and the butter solids look deeply browned, 3 to 5 minutes. Scrape the butter and any brown bits into the bowl of a stand mixer (or into a large bowl if mixing by hand).
Stir in the vanilla and salt.
Sift over the powdered sugar.
With the paddle attachment, mix on low until creamy and combined, about 1 minute, stopping once during mixing to scrape the bowl and the paddle. (You can also mix with a stiff silicone spatula until creamy and combined.)
Transfer the icing to the piping bag and cut a 1-inch wide opening at the tip. (I used a round piping tip instead.) The icing will be warm and fluid.
Pipe a scant tablespoon of filling onto a flipped cookie and immediately top with an almond-topped cookie.
Gently press to adhere so that the filling reaches the edges of the cookie.
Repeat with remaining cookies and icing. Store cookies in an airtight container at room temperature for up to 1 month.
These simple shortbread-style cookies were minimally sweet with a perfectly crumbly texture. We enjoyed them plain and sandwiched with jam.
This recipe is from Apollonia Poilâne via The New York Times, contributed by Dorie Greenspan. They are included in the book “Poilâne, The Secrets of the World-Famous Bread Bakery,” by Apollonia Poilâne, who heads the legendary Parisian boulangerie. According to the article, the desserts made in the shop are bread-bakers pastries, described as as “less sweet, less fussy and less fussed over.” I chilled the dough in logs rather than rolling and cutting as a shortcut.
Yield: about 60 cookies
125 grams (1/2 cup plus 2 T) granulated sugar
1 large egg plus 1 large egg yolk, at room temperature
250 grams unsalted butter (2 1/4 sticks, 1 cup plus 2 tablespoons) cut into cubes, softened until creamy
240 grams (2 cups) corn flour
240 grams (1 3/4 cups plus 2 tablespoons) all-purpose flour
jam, for sandwiching the cookies, optional (I used Bonne Maman Four Fruits Preserves)
In a large bowl, working with a mixer on medium speed, beat the sugar, egg and egg yolk until pale and creamy, about 2 minutes.
Add the butter, and beat until well blended, about 2 minutes.
Add the corn flour and all-purpose flour to a medium bowl, and whisk until combined.
Reduce the mixer speed to low, add the flour mixture and mix until just incorporated.
Turn the dough out onto a sheet of plastic wrap. Divide the dough in half, and using parchment paper, shape into 2 logs, about 1 1/4-inches in diameter.
Wrap the logs tightly in plastic, and refrigerate for 30 minutes. I place the logs in wrapping paper cardboard to maintain the shape. (I refrigerated the dough overnight- and even longer for a second batch.)(The dough can be frozen for up to 3 months.)
To bake, line two baking sheets with parchment paper. Position the racks in the upper and lower thirds of the oven and preheat to 350 degrees, preferably on convection.
Working with 1 log of dough at a time, slice the dough into 1/4-inch thick rounds, rotating the log between slices to make more even slices.
Place the rounds 1/2-inch apart on the baking sheets. (I placed 12 cookies per sheet.)
Bake the cookies until the centers are set and the edges are very lightly browned, 12 minutes on convection. Rotate the pans from top to bottom and front to back halfway through the baking time.
Immediately transfer the cookies to a wire rack, and let cool completely.
Serve plain or sandwiched with jam. Store the cookies in an airtight container for up to 1 week.
I shared these cookies with a friend and she shared this beautiful photo of them with me. ❤
According to the original recipe, in Romagna, in Northern Italy, piadine are often served with cured meats, greens and fresh cheeses that soften in the warmth of the freshly cooked bread. They are folded in half and eaten like a sandwich. This version is based on the classic presentation. Yum.
The recipe was adapted from MilkStreetTV.com, contributed by Erica Bruce. I bought lard for the first time in my life to make this flatbread! Christopher Kimball convinced me that lard was the secret to both the optimal texture and flavor in this wonderful bread. In the article, they found that when using lard “the piadine were tender with just the right chew and (had) a deeper, richer background flavor. (They) also tested vegetable shortening, which gave the same supple dough but lacked a bit of flavor. Lard was the clear winner.” The flatbread was perfect.
This special sandwich was a fabulous and fast summer dinner. We hope to try piadine with all sorts of other toppings in the near future. It was dangerously easy to make. 🙂
Yield: 4 flatbread sandwiches (4 servings)
For the Piadina:
1/2 cup water, divided
1/4 cup (4 T) plain whole-milk yogurt (I used Greek yogurt)
311 grams (2 cups) bread flour
1 tsp fine sea salt or table salt
1 1/2 tsp baking powder
63 grams (5 T or 1/3 cup) lard, at room temperature
In a liquid measuring cup, whisk together 1/4 cup of the water and the yogurt.
In a food processor, combine the flour, salt and baking powder. Process 5 seconds.
Add the lard and process until combined, about 10 seconds.
With the processor running, add the yogurt mixture.
With the processor still running, add the remaining water 1 tablespoon at a time until the dough forms a smooth ball, about 1 minute. If the dough doesn’t ball up in the processor, gather it together and briefly knead it by hand.
Divide the dough into 4 pieces. (I used a kitchen scale.)
Roll each into a ball, then cover with plastic wrap. Let rest for 15 minutes. Meanwhile, prepare the topping.
Using a rolling pin, form each dough ball into a 10-inch round. (The round will be approximately 1/16-inch thick.) Poke the surfaces all over with a fork.
Heat a 12-inch cast-iron skillet over medium until a drop of water sizzles immediately, 4 to 6 minutes.
One at a time, place a dough round in the skillet and cook until the bottom is charred in spots, 1 to 2 minutes. (I cooked mine for a little less than 1 minute.)
Using tongs, flip and cook for about 30 to 40 seconds. Transfer to a plate and cover loosely with foil. Repeat.
For the Topping:
3/4 to 1 cup whole-milk ricotta cheese
finely grated lemon zest from 1/2 a lemon (about 1/2 tsp), or more, to taste
2 T freshly squeezed lemon juice (from 1/2 a lemon)
coarse salt and freshly ground black pepper
8 slices prosciutto, at room temperature
baby arugula (about 1 cup per person) (we also used baby spinach)
extra-virgin olive oil, for drizzling, optional
In a medium bowl, stir together the ricotta and lemon zest. Taste and season with salt and pepper. Add the lemon juice to the ricotta, or reserve to toss with the arugula (or spinach).
Spread the ricotta mixture evenly over half of each piadina, then top with 2 slices of prosciutto.
In a medium bowl, toss the arugula with the lemon juice (if not in the ricotta mixture) and a pinch of salt. Mound on top of the prosciutto.
Drizzle with oil, if desired, and fold. (I omitted the oil.)
Even though I have a tried and true recipe for this family favorite, I couldn’t resist trying another version- especially a Milk Street version. 🙂 It did not disappoint! It was more flavor-packed and spicy than the recipe I’ve used in the past. This shortcut version uses the broiler to cook the chicken and does not require advance preparation or marinating time. Great.
This recipe was adapted from Christopher Kimball’s Milk Street Magazine, contributed by Rose Hattabaugh. I used the suggested amount of hot paprika but would only use half next time. (It was spicier than I had anticipated!) The delicious yogurt-tahini sauce offset the spiciness nicely. Serving the chicken with rice and warm naan also balanced the meal.
For the Spice Mix:
1 T ground cumin
1 T ground coriander
2 tsp hot paprika (or 1 tsp hot paprika with 1 tsp sweet paprika)
1 tsp ground cinnamon
1 1/2 tsp Kosher salt
2 tsp freshly ground black pepper
For the Chicken:
5 T extra-virgin olive oil
1 T tahini
2 T freshly squeezed lemon juice
2 pounds boneless, skinless chicken thighs (I used 5 large)
1 medium-large red onion
For the Yogurt-Tahini Sauce:
1 tsp Spice Mix (reserved from above)
8 oz (1 cup) plain whole-milk yogurt (I used Greek whole milk yogurt)
1 T olive oil
2 T tahini
grated lemon zest from 1 lemon (about 1 tsp)
1 T freshly squeezed lemon juice
2 T chopped fresh mint
coarse salt and freshly ground black pepper
chopped mint, for garnish
warm flatbread such as naan or pita, optional
rice or rice pilaf (I served the chicken over brown Basmati rice)
chopped cucumbers (seeded, if desired)
lemon wedges, optional
To Make the Spice Mix:
In a large bowl, stir together the cumin, coriander, paprika, cinnamon, 1 1/2 teaspoons salt and 2 teaspoons black pepper.
Measure 1 teaspoon of the mix into a medium bowl; set aside. This will be used in the Tahini-Yogurt Sauce.
To Prepare the Chicken:
Trim the chicken thighs and pat dry with paper towels.
Cut each thigh crosswise into thirds (or fourths if large).
Cut the red onion in half. Slice 1/2-inch thick. (I cut the onion into 12 slices.)
Into the remaining spice mix, whisk the olive oil, 1 T tahini, and 2 T lemon juice.
Add the chicken and onion pieces to the spiced olive oil mixture. Mix until coated evenly. Set aside.
Preheat the broiler with a rack about 6 inches from the heating element. (I set my oven to Broil+Max @500 degrees.)
Line a rimmed baking sheet with foil. Lightly coat with cooking oil spray. While the broiler preheats, make the yogurt sauce.
To Make the Yogurt-Tahini Sauce:
To the reserved teaspoon of spice mix, add the yogurt, 1 T olive oil, 2 T tahini, lemon zest, 1 T lemon juice, and 2 T fresh mint.
Season with salt and pepper, to taste. Stir and set aside.
To Cook the Chicken & To Serve:
Transfer the chicken-onion mixture, along with the marinade, to the prepared baking sheet. Distribute in an even layer.
Broil until the chicken is lightly charred on both sides, 18 to 20 minutes, flipping the pieces once about halfway through. (I also rotated the pan halfway through.)
While the chicken is cooking, cook the rice. (I served the chicken over brown Basmati rice.) Cut the cucumbers and tomatoes.
Remove the chicken from the oven.
Place the rice in an even layer in a shallow serving dish. Top with chicken and onions; drizzle with pan drippings. Sprinkle with chopped mint.
Serve with lemon wedges, warm flatbread, chopped cucumbers and tomatoes, and yogurt-tahini sauce.
These Greek-inspired chicken burgers were juicy and flavor-packed. They were relatively healthy too! We ate them on Memorial Day with corn and potato salad on the side. Delicious.
This recipe was loosely adapted from Bon Appétit, contributed by Sue Li. I used freshly ground chicken thighs, added feta, and modified the proportions and method. The original recipe notes that in order to keep the burgers moist, it is important that the meat isn’t packed too tightly. I think that the exorbitant amount of spinach also kept the burgers moist.
My entire family looks forward to my husband’s birthday feast. It typically involves a lot of comfort food like fried chicken and macaroni and cheese. 🙂 We always have his favorite Vanilla Bean Cheesecake as our celebratory dessert.
When my food blog friend Jess@Cooking is My Sport posted Cornmeal Sage Chicken Biscuits, I knew that my husband would absolutely love them. My first thought was to serve them on Valentine’s Day but then I realized that they would be perfect for his birthday dinner. Jess is an amazing cook and baker but most of all I must say that she is a complete master of biscuits. I learned many new techniques from her post in order to make biscuits thick enough to create a sandwich. Flaky and amazing! I also loved that she incorporated cornmeal in both the biscuits and the seasoned flour that is used to coat the fried chicken. This recipe also made all of us fans of Trader Joe’s 21 Seasoning Salute.
I served these fried chicken biscuits with classic macaroni and cheese and green salad dressed with Icebox Buttermilk Dressing. The chicken biscuit recipe was adapted from CookingisMySport.com. I used boneless, skinless chicken thighs, modified the proportions, cut the biscuits into squares, and omitted the topping. My daughter declared it was the best birthday feast ever. 🙂
Yield: Serves 12 to 14
For the Cornmeal & Sage Biscuits:
Yield: approximately 14 2-inch biscuits
5 cups all purpose flour
1 cup yellow cornmeal
2 tsp coarse salt
2 T baking powder
2 tsp ground sage
1 T savory spice mix (I used Trader Joe’s 21 Seasoning Salute)
1/2 cup granulated sugar
12 T (1 1/2 sticks) unsalted butter, frozen
1 cup sour cream
1 1/2 to 2 cups buttermilk, plus more if necessary
For the Fried Chicken Thighs:
Yield: about 16 to 18 pieces
2 cups all-purpose flour
1 1/2 cups yellow cornmeal
4 tsp baking powder
4 tsp cayenne pepper
4 heaping tsp savory spice mix (I used Trader Joe’s 21 Seasoning Salute)
2 tsp coarse salt
1 tsp freshly ground black pepper
3 cups buttermilk
8 to 9 boneless, skinless chicken thighs (about 2 1/2 to 3 pounds), trimmed, halved crosswise, patted dry
8 cups vegetable oil
hot sauce, for serving, optional (we used Chipotle Cholula)
bread and butter pickles, for serving, optional
To Make the Cornmeal & Sage Biscuits:
In a large bowl, whisk the flour, cornmeal, coarse salt, baking powder, sugar, ground sage and the seasoning mix.
Using the large holes on a box grater, grate the butter directly into the dry ingredients; stir with a fork.
Make a well in the center of the dry ingredients; add the sour cream. Using a fork, incorporated it into the dry ingredients until it forms thick clumps.
Make another well in the center of the dry ingredients; add the buttermilk. Use a large fork and a large rubber spatula to stir the mixture together. If it seems a little dry you may add the additional buttermilk, just until it forms a shaggy dough. (I added 1 3/4 cups of buttermilk.)
Sprinkle a pastry mat, wooden cutting board, or a clean, smooth countertop with flour. (I used a silpat baking mat.)
Turn the dough out onto the floured surface and pat a few times with your hands until it loosely holds together. (Don’t knead it too much or the warmth in your palms will melt the butter and cause the biscuits to be tough.)
Use a bench scraper (or a large sharp knife) to divide the dough in half. Roughly shape each half into a square.
Stack one of the halves on top of the other and use a rolling pin to roll it together into one mass. Repeat this process 4-5 more times before patting it into one final rectangle. (This is a process of layering so that the biscuits will bake flaky.) (I formed a 9×7-inch rectangle, about 2-inches thick.)
Tightly wrap the dough in plastic wrap and refrigerate for at least 2 hours and up to overnight.
Preheat oven to 425°. (I set my oven to convection.) Line a rimmed baking sheet with parchment paper. Place a shallow pan of water on the bottom rack of the oven.
Sprinkle your work surface with flour and unwrap the biscuit dough out onto it.
Using a bench scraper (or very sharp knife), trim the edges of the rectangle. (I trimmed it to form a 6×8-inch rectangle.)
Using a biscuit cutter or a knife, cut the dough into rounds or squares about 2″ each. You can recut the leftover dough into new biscuits, just try not to handle it too much. (I cut my dough into 12 2-inch squares and reformed the trimmed edges into 2 additional 2-inch squares.)
Place the cut biscuits on the parchment paper-lined, rimmed baking sheet, placing them close to each other (it will help them rise higher).
Place the tray into the freezer for about 15 minutes.
Spray the top of the biscuits with cooking spray.
Bake until golden brown, 15 to 22 minutes, covering them with foil if they brown too quickly. (I baked mine for 22 minutes total, covering them with foil after 20 minutes.)
To Make the Fried Chicken Thighs:
Line a rimmed baking sheet with wax paper, foil, or plastic wrap on the bottom; place a wire rack on top.
Line a second rimmed baking sheet with a double layer of paper towels; place a wire rack on top.
Whisk together flour, cornmeal, baking powder, cayenne, spice mix, salt, and black pepper in a bowl.
Pour buttermilk into a separate bowl.
Working with one piece at a time, toss chicken in flour mixture, dip in buttermilk, then toss again in flour mixture. Transfer to the wire rack over the wax paper/foil/plastic wrap-lined baking sheet to allow batter to set, about 2-3 minutes.
Repeat dipping process until all of the chicken is double-coated.
Meanwhile, heat the vegetable oil to 350 degrees. (I used a large stainless steel Dutch oven fitted with a thermometer. I found it much easier to control the temperature of the oil in this pot versus using a cast iron skillet as I have in the past.)
Working in batches of no more than 3 or 4 pieces at a time, use tongs to place the chicken in the hot oil. Using a slotted spoon, turn it occasionally and cook until each piece is golden brown on both sides, about 2-4 minutes per side. (I tried to cook pieces similar in size at the same time.)
Using a slotted spoon or clean tongs, remove chicken to the wire rack over the paper towel-lined sheet pan. At this point, use an instant read thermometer to confirm that the chicken is cooked, having an internal temperature of 165 degrees.
To assemble: Split a biscuit in half (it will have a natural breaking point) and assemble the sandwich with chicken topped with pickles, as desired. Serve with hot sauce to pass at the table, as desired.
Much to my husband’s displeasure, another birthday tradition is to document the many seasonal feathered visitors who arrive to celebrate with us. Like clockwork, the night heron arrived on his birthday morning while I was making pancakes. 🙂