These burgers are delicious. Even if you're not a huge fan of zucchini, don't omit them. When you get them assembled the combination will make your mouth water. Best eaten outdoors at a patio table with a large umbrella overhead. :)
chicken cutlet burgers (Everyday Food Magazine, June 2010)
8 chicken cutlets (or I fillet chicken breasts)
3 tablespoons extra virgin olive oil
coarse salt
ground pepper
1 large zucchini, cut on the diagonal into eight 1/4"-thick pieces
4 slices red onion
1 tablespoon Dijon mustard
1 tablespoon light mayonnaise
4 plain or poppy-seed rolls (I baked some fresh so they'd be nice and warm)
sliced tomatoes and baby arugula, as desired
Heat a grill to medium high. Brush zucchini pieces, red onion and chicken with 3 tablespoons olive oil then season with salt and pepper. Grill until zucchini and onion are crisp-tender and chicken is cooked through, 2 to 3 minutes per side. In a small bowl combine mustard and mayonnaise. Spread 1 1/2 teaspoons mustard mixture on top half of 4 rolls. Serve chicken on rolls with grilled vegetables, sliced tomatoes and baby arugula.
What I have to say- bake your rolls fresh! It makes a big difference.
No comments:
Post a Comment