Monday, June 9, 2008

Chicken Burgers and Vegetable Saute

Chicken Chili Lime Burgers - yet another Trader Joe's instant meal - are needed today because I didn't defrost anything else. They are frozen and easily separated so I remove two from the box. I set them aside so that they will be ready to cook when everything is set up.

I decide to cook up a vegetable saute as the side dish to accompany the burgers. I have an orange pepper (washed, de-stemmed, seeded and sliced); 5-6 crimini mushrooms (washed and sliced); and 3 yellow summer squash (washed and cut to bite-sized pieces). I heat about 2 tablespoons of olive oil in a skillet and thinly slice half an onion. When the oil is hot - almost smoking - I add the onion and saute until just translucent. Then I add each vegetable and cook slightly before adding the next; onion, pepper, mushrooms and summer squash. When the vegetables get a bit brown but not mushy, I add 2-3 tablespoons of soy sauce, cover, and let cook for no more than 5 minutes. I typically don't want them too juicy - just covered with a bit of sauce. As the squash cooks it will release some additional fluid but if you still feel it needs more, add 1-2 tablespoons of water.

The burgers will be the last thing that I cook so I set up the plates with the fixings. I place a bit of fresh baby spinach on each plate with some sliced avocado (here I served 1/4 avocado per person but it is really up to you how much you want). I am all out of tomatoes but if I had them they would also be included on the plate. I am going to cook the burgers on the stovetop on a cast iron skillet. They do not take more than 5 minutes to cook - a bit over two minutes per side. As the chicken burgers are cooking, I put the whole wheat seeded buns in the toaster to get warm.

The burgers are quite filling and the addition of the vegetable saute makes them a not-so-guilty meal. Nice cold beer to set it all off and it is perfect.

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