Chicken Burgers with Bow Tie Pasta in Lemon-Garlic Cream Sauce

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Chicken Burgers and Bow Tie Pasta in Lemon-Garlic Cream Sauce

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…

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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,

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that is used as a base for dishes such as souffl├ęs 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 and Lemon-Garlic Pasta

1/2 cup of milk (I used whole milk) and 2 slices of bread

Here is where I realize that the bread should be broken apart (lol). Tear the bread apart prior to adding it to the bowl and covering with milk.

At this point, I didn’t think there was enough milk so I added another 1/3 cup, which is reflected in the next photo.

See how there appears to be too much milk, now? That’s because it is (lol). Later, after the meat has been added, I bring it together by adding about 1/4 cup of flour.

1/2 small onion chopped, 2 cloves of garlic chopped and a few sprigs of fresh rosemary.

1 pound of ground chicken added to the onion, garlic and rosemary

My seasonings of choice

I’ve seasoned the mixture and added in two more slices of bread, broken into pieces

By now, the panade has been added

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along with fresh pecorino romano cheese and about 1/4 cup of flour. Then I thoroughly mixed it all together!

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

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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

Lemon & Garlic Pasta


Follow these directions here! Add in some fresh sage and voila!

Chicken Burgers and Bow Tie Pasta in Lemon-Garlic Cream Sauce



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