Someone wish me a Mazal Tov! I got the picture to come out straight!! I'm finally starting to get the hang of this whole food photography thing. Who knew it could be so complicated?
I'm all into health food, but I still love a nice, fattening, juicy, medium-rare, American-style hamburger. Luckily for me, I can't get one of these American hamburgers here. There is a restaurant chain that sells these burgers, but it's not so close to me, i.e., within a three-minute drive from my house. It's amazing how lazy I've become. I guess it's just a side-effect of living in a quasi-small town. People are like, "You're driving all the way into Bet Shemesh?! That's like a 10 minute drive!" And I'm like, "I know! It's sooo far, but what can I do?"
I came up with a genius idea to join the gym that happens to be right above my favorite supermarket. That way, I can be even more efficient (lazy,) so I won't have to drive to two different places on the same day, G-d forbid. I'm beginning to think that "efficient" is actually the PC way of saying "I'm so incredibly lazy, but I'm pretty darn smart about it."
Being that I may never eat another fat, sizzling, juicy hamburger ever again, I decided that I would make my own version. That was, of course, until my svelte husband told me that he wouldn't touch a fat, sizzling, juicy hamburger. As I am too "efficient" to cook just for myself, I decided to make chicken burgers instead. Anyways the kids don't need to eat meat that's been loaded up with hormones, antibiotics, and G-d-knows-what. So, arsenic-infested chicken it is.
-ground chicken breast. I like to have them trim the fat before they grind it.
-1 finely chopped onion
-coarsely chopped parsley, or you can use cilantro if you prefer. I use about half a bushel. Is that the right word?
-Himalayan or real sea salt, pepper, garlic, cumin, paprika, and hawaij. Hawaij is a middle-eastern spice. If you can't find it, you can substitute turmeric and curry. Or you don't need to use any of it. You'll get plenty of flavor from the parsley.
-one grill pan and cooking spray
Mix all ingredients together and roll into balls that are about the size of the palm of your hand, unless you're a giant. If you are a giant, make the chicken balls significantly smaller, unless you have an appropriately-sized grill pan that can fry giant chicken balls. Ground chicken is very sticky, so you should slightly wet your hands before you roll up those little chickies. Heat the pan on medium high and spray just before you're ready to fry. Cook them about 4-5 minutes on each side, or until they get grill marks.
You can eat these little healthy burgers in a bun with all the trimmings, or you can serve 'em up with
Chany's Quintessential Quinoa Salad:
-1 onion, 2-3 carrots, and 1.5 cups broccoli, all chopped
-1 cup quinoa
-2 cups water
-1/2 tsp. each of salt, onion powder, garlic powder
-oil for sauteeing
Sautee onion until golden, then add carrots and broccoli and sautee for a few more minutes. Add rest of ingredients, and cook covered on medium until water is absorbed, approx. 30 minutes. Yum, yum, yum!