Chicken Breast has been growing in popularity especially with the search for leaner food. In this search those that want to have a nice burger between their hands and taste the crunch of the bbq meat, lettuce and tomato , some like us have found that chicken breast, there are actually good no-fat American style cheese, and a high fiber bun that is very thin but holds up well.
Grinding your own chicken breast is a great way to go I feel because it seems much more fluffy.
the texture is so much better, and the crust as well I feel.
Here I stripped the chicken breast with as much fat as I could, and then cut it into strips.
Chill the strips in the freezer as well as the grinder plate.
I use a Kitchen-Aid grinder but hey...if you don't have this use a food processor or just chop chop with aknife.
This shows how fluffy the mixture is, Now I will add a bit of egg, onions, and a panade made from soaking bread with milk to help hold the patty together. I have also blended it with chopped mushrooms. This was a technique developed by Cooking Illustrated that gives moisture to the burger.
I wanted to Charcoal grill these but I didn't feel it stood a chance holding together on the grates so I seared this in a cast iron skillet and got a nice crust on them.
Here is a close up of the crust. This burger then will go on the BBQ, to finish it with a nice charcoal grill flavor.
The bun is an orowheat thin, but there are other brands out there that are about 100 calories, a gram of fat and up to 7 grams of fiber per bun.
There are many brands of these popping up in the grocery store now, they are the size of about half a normal hamburger bun. |
There are many low fat options for American or cheddar cheese. This brand we like. |
The options for toppings are endless but we used Kraft Fat Free Cheddar Singles,
and while no fat mayonnaise doesn't do the trick, I add a bit of mustard and horseradish to it, and it makes it quite acceptable. Then we used arugula, tomato and red onion.
This is a burger that will evolve as we make it and is definitely going to be in our future food history.
|
