Grilling really has become me new favorite cooking method. It just makes food that much better and that much more summery. We have a big gas grill, nothing to fancy, but it gets the job done. I do however want to buy a cheap charcoal grill before grilling season is over. Charcoal is basically the flavor king of grilling. We used to have a small one way back when, but not anymore. So that is my mission the next time I go out to the store, find me an affordable charcoal grill (plus a bag of charcoal!).
The only annoying this about grilling, well I guess not too annoying, is that I have to use foil over the grills. I don’t trust the cross-contamination safety and I just don’t want my chicken or veggies touching the same grills a piece or beef did. (Food snob?). So I rip a large piece of foil, wipe it with come oil, and then place what ever I am cooking down on that. At least it provides easy removal since I can just lift the foil off and I don’t have to worry about brushing the grills to clean it!
Anyway, I have a pretty snazzy recipe for you today. I wanted to use ground chicken again as well as re-make that lovely fennel parsnip puree I had at City Range a while back. So I went all out with the grilling, and some blending! This was my Memorial Day dinner and we did absolutely nothing that day, so I knew I had to make it special somehow. Some time spent in the kitchen always does the trick. I whipped up some grilled artichoke spinach chicken burgers and my own fennel parsnip puree with added beets for a pretty red color! Roasting, grilling, blending, it was a “hectic” but fun time. Not to mention it produced some rather delicious results 😉
Artichoke Spinach Chicken Burgers & Fennel Beet Parsnip Puree
For the Burgers:
+ 1 lb Ground Chicken
+ 1/2 TB Lemon Juice + Zest from Whole Lemon
+ 1 Tsp Dried Tarragon
+ 1 Tsp Dried Basil
+ 1/2 Tsp Garlic Powder
+ 1/2 Tsp Onion Powder
+ 1/4 Tsp Black Pepper
+ 5 Artichoke Hearts (1/2 Cup)
+ 1 1/2 Cup Spinach
+ 1 Tsp Dijon Mustard
For the Puree:
+ 2 Large Beets
+ 6 Medium Parsnips
+ 1 Large Fennel Bulb
+ A Few Leaves of Fresh Basil
+ Lemon Slices (to grill)
+ Eggplant Slices (to grill)
For the Burgers:
+ In a food processor or blender, add your spinach and artichokes. Blend until you get an almost smooth consistency, but not a total puree. You want some spinach pieces in there to stand out.
+ In a large bowl, combine the chicken along with the spinach artichoke purees, lemon juice, zest, Dijon, and all the spices. Use your hands to mix everything together very thoroughly.
+ Form 4 burger patties with you hands. Place them on an oiled piece of foil (or not) and grill for 20 minutes (10 minutes on each side). If you don’t want to grill (I have no idea why) you can also cook these in the oven at 350°F for 35-40 minutes.
For the Puree:
+ Preheat oven to 425°F. Roughly chop your beets, parsnips (I didn’t peel either), and fennel bulb in to large pieces for even roasting.
+ Roast for 30 minutes, remove from oven, and let cool for a few minutes. Then add everything to a food processor or large blender. Add 2 cups of water the blender slowly. You may need less, you may need more. Blend until you get a silky smooth puree.
+ Slice a lemon and eggplant into rounds. Season the eggplant with some garlic and onion powder and some black pepper. Grill all for about 4-5 minutes, flipping halfway through, or using a George Foreman.
+ Plate some of the puree in a smooth flat mound, add 1 burger, 3 eggplant rounds, 2 lemon slices, and a few fresh basil leaves. Enjoy!
I was obsessed with this dish! So good! When my friend and I were chatting later that Memorial Day, I told him what I made for my own personal BBQ. Lets just say he was very jealous as he told me about his lowly grilled chicken breast 😛 I like to make things fancy…what can I say 😉
So tell me:
+ What did you make on Memorial Day?
+ Have you ever recreated a favorite restaurant dish?
*Recipe linking up for the week! WIAW, Allergy Free Wednesdays, #RecipeFridays, #RecipeOfTheWeek, #StrangeButGood, Gluten-Free Wednesdays, Real Food Friday, Gluten-Free Fridays, Tasty Tuesdays, Savoring Saturdays, Healthy Vegan Fridays, #Foodie Friday, Real Food Recipe Roundup!*
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