Get Your Grill On

I tend to be pretty careful doling out the OMG ratings, because if every other recipe was deemed OMG by me, it wouldn’t carry as much weight. That being said, tonight’s dinner is definitely another one to add to the elite few in OMG status.I was organizing a bunch of cookbooks today and came across Rachael Ray’s 2, 4, 6, 8: Great Meals for Couples or Crowds cookbook. I had a hankering for a burger and seeing as she is the Queen of Burgers, I knew she’d have something in there that would speak to me … and she did. Soy, Garlic and Ginger Chicken Burgers.

It’s been a-g-e-s since we had chicken burgers, and this was certainly a perfect way to get back into the groove. This was in the “recipes for 2″ section, and I managed to get three regular sized burgers and a little bitty one out of it, so it was on target. I tend to be a salty vs. sweet person, so the addition of soy sauce was a definite plus. Between that, the garlic, ginger and especially fresh cilantro, it made for a very moist, flavorful and healthy burger. In the recipe as written, she includes a Chow Chow topping, but I knew The Husband wouldn’t eat it, so I skipped that. Instead, I warmed up a little bit of peanut butter and mixed it with a smidge of soy sauce, and it truly elevated the burger to OMG status.

Soy, Garlic and Ginger Chicken Burgers
Recipe courtesy of Rachael Ray’s 2, 4, 6, 8: Great Meals for Couples or Crowds
2 servings

3/4 pound ground chicken (I used a pound)
2 garlic cloves, chopped
2 tablespoons peeled and grated fresh ginger (I used 1-1/2 T of ginger paste)
2 tablespoons finely chopped fresh cilantro
2 tablespoons tamari
2 tablespoons vegetable oil (I skipped because we grilled them)
2 rolls, split and toasted
4 pieces of leaf or Bibb lettuce (I skipped)

Mix the meat with the garlic, ginger, cilantro, tamari, a little salt and lots of black pepper. Form 2 large, inch-thick patties - they’ll hang off the bun! Add the oil to a skillet and get it screaming hot over medium-high heat. Add the patties and cook them for 5-6 minutes on each side. When done, place the burgers on the rolls and top with lettuce.

Cate’s note: I made a topping with a little bit of melted peanut butter and soy sauce - delish. I also added about 2 tablespoons of grated manchego to the meat mix.