This recipe from “Great Food Fast” by the editors of Everyday Food magazine includes a few more ingredients than most in the book, but several are easy-to-add dry spices. These burgers burst with flavor and would be a perfect red-meat substitute on a hot summer day, when lighter fare is in order. The authors suggest serving with watermelon slices on the side.
And for a chicken dish with kick, try this Thai curry from Caroline Marson’s “No Fuss Dinners,” that comes together quickly and easily, and packs tons of flavor. Tone down the curry paste if you don’t like food that bites back.
Start to finish: 40 minutes.
Indian-spiced chicken burgers
1 1/2 pounds boneless, skinless chicken thighs (4 to 5), cut into rough chunks
4 scallions, whites and greens, thinly sliced
3 tablespoons chopped fresh ginger (from a peeled 2-inch piece)
2 tablespoons fresh lemon juice
1 tablespoon paprika
2 teaspoons cumin
1/2 teaspoon cardamom
1/4 teaspoon cayenne pepper
Coarse salt and freshy ground black pepper
Vegetable oil, for coating grill grates
1/2 cup plain low-fat yogurt
1/2 teaspoon cumin
4 6-inch whole-wheat pita breads
1cucumber, halved lengthwise and thinly sliced on the diagonal
1/2 cup fresh cilantro sprigs
For the burgers, heat the grill to medium-high. In a large bowl, toss the chicken with the scallions, ginger, lemon juice, paprika, cumin, cardamom, cayenne pepper, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Set aside to marinate at least 10 minutes (and up to 30 minutes).
Transfer the mixture to a food processor. Pulse until coarsely chopped, but not pasty, 10 to 12 times. Gently form the mixture into 16 patties, each 3/4-inch thick (about 3 tablespoons of mixture per patty).
Moisten a folded paper towel with oil; grasp with tongs and rub over the grill grates to coat with oil. Season the patties with additional salt and pepper. Grill until opaque, about 2 to 3 minutes per side.
While the burgers cook, make the sauce. In a small bowl, combine yogurt and cumin. Season to taste with salt and pepper.
Halve the pitas crosswise and place two patties, cucumber slices and some cilantro in each half. Serve with yogurt sauce.
Makes 4 large servings (each is two pita halves and four burgers).
Recipe from Everyday Food’s “Great Food Fast”
Quick thai chicken curry
For the rice:
1 cup Thai jasmine rice
2 tablespoons unsalted butter
Pinch salt
For the curry:
13/4 cups coconut milk
3 tablespoons Thai green curry paste
1 tablespoon safflower oil
1 chicken breast (about 14 ounces), cut into bite-size pieces
1 teaspoon grated lime zest
1 teaspoon Thai fish sauce
4 ounces chopped mixed fresh vegetables
Handful fresh basil leaves
To make the rice, in a large saucepan combine the rice, 1 1/2 cups cold water, butter and salt. Bring to a boil, then lower heat to a simmer. Cover and cook 20 minutes, or until the water is completely absorbed. Add more water and continue cooking if rice is not tender.
Meanwhile, in a small saucepan over medium heat, bring the coconut milk to a near boil. Remove the pan from the heat and stir in the curry paste. Set aside.
Heat the oil in a large skillet over high heat. Add the chicken and saute until golden, about 2 minutes. Carefully add the coconut milk. Add the lime zest, fish sauce and vegetables. Stir well and reduce heat to simmer. Cook for 12 minutes, or until chicken is cooked through.
When the rice has cooked, remove it from the heat and let stand 5 minutes. Fluff it with a fork just before serving.
To serve, divide the curry between serving bowls and scatter with basil. Serve bowls of rice on the side.
Makes 2 servings.
Recipe from Caroline Marson’s “No Fuss Dinners”
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