Have you ever used ground chicken instead of ground beef? I tried it a few years ago and fell in love! You can use it for anything: spaghetti with meat sauce, meatballs, and even a really good cheeseburger! Sometimes I use it for a salisbury steak effect. In those cases, I season the ground chicken, form it into patties and fry them up; but the truth is, sometimes they can get a tad dry. I hate dry food. Like… hate… in the deepest sense of the word. So, this time I decided to add a few moistening agents that would ensure, not just a delicious chicken burger, but a juicy one too!
A few months ago I read a recipe for delicious, moist, meatballs. To my surprise, it included a panade which can be defined as, “A very thick mixture, usually made from a combination of flour, butter and milk, that is used as a base for dishes such as soufflés and fish cakes.” In this case I simply used milk and a few slices of left over bread. Not only did this allow the chicken burgers to be moist and juicy, but it also created, in my opinion, a lighter burger. I didn’t feel as heavy after the fact. Check out the recipe below!
Chicken Burgers with Bow Tie Pasta in Lemon-Garlic Cream Sauce
1lb ground chicken, thawed
3 slices of bread
1 1/4 c milk
1/2 c Pecorino Romano cheese
1/2 small onion, chopped
2 cloves garlic, chopped
a few sprigs of rosemary
Add the milk to the bread and mash a with fork. Allow to sit for about 10 minutes.
*The thickness of the bread will determine how much milk you’ll need to use. The panade shouldn’t be too wet (as I made mine), but it shouldn’t be too dry. If you use too much milk, add in a few tablespoons
of flour after you’ve already combined your panade, ground chicken, seasonings and cheese and mix. Add more flour as needed, combining until the mixture isn’t so “wet” anymore.*
While the panade sits, chop the onion and garlic and pull the sprigs of rosemary. Place in a medium sized bowl and add the ground chicken. Add the panade to the bowl and season with your favorite seasonings. Add cheese. Combine everything together by hand or with a rubber spatula. Form patties and place in an oiled, medium-high heated pan. Cook about 5-6 minutes on each side. Test doneness by inserting a fork. If it returns clean, you’re done! (I personally like to cut into my burgers to ensure that they’re done, but you do what works for you!)
Bow Tie Pasta in Lemon-Garlic Cream Sauce
Follow these directions here! Add in some fresh sage and voila!