Tonight was my turn. We love this Sheppard's Pie knife and fork burgers that Rachael Ray makes. Tonight I thought I would put a spin on them, and make then a little bit healthier.
For prep, I diced a 1/2 of yellow onion, 4 cloves of garlic, 3 sweet mini peppers, and grated 3 mini carrots. I also peeled 4 small potatoes, for mashed potatoes. I also cubed up 6 chicken breast, tender strips.
In the blender I added the chicken and olive oil. I pulsed it until the chicken was minced, then I added the, onion, garlic, sweet peppers, carrots, fresh rosemary, dried thyme, salt, and red chili flakes. I pulsed it until it was well mixed. This would be so much easier in a food processor.
I started my potatoes boiling. Then I added bread crumbs into the chicken mixture, made patties. In a deep skillet with 2 tbs. olive oil I seared/fried the chicken patties.
I had heated the oven to 450 degrees. On a cookie sheet I split a bolio roll in 1/2, then I placed the rolls on it, spread some butter on top of that, placed in the oven and cooked until they were done.
When the potatoes were soft, I placed them in a bowl, added margarine, and a small amount of non dairy sour cream. I mixed it well together until smooth.
Next, take the cooked rolls, place a chicken patty on top of that, then top with mashed potatoes, and some cheese. Place it back in the oven until the cheese is nice and melty.
Meanwhile, I heated 2 tbs margarine in a small sauce pan, added 2 tbs whole wheat flour, let that cook for about a minute, next added 3/4 can of chicken stock, whisk so there are no lumps. Then, add 2 tbs Worcestershire sauce, 2 tbs, spicy brown mustard, and 1 tbs horseradish. Mix until well blended. Pour on top of finished burgers.
No comments:
Post a Comment