Gluten-free, Light
A few months ago I decided to pretty much give up red meat. I eat it on occasion, but I just don't like how it makes me feel. But my husband and I LOVE burgers, and we're good at making them, so we sought alternatives. We picked up a package of ground chicken and I challenged myself to make the best non-beef burger I could. After a few attempts I have come up with something we can't get enough of.
Here's how you, too, can attain this smoky, juicy goodness for yourself:
1 Pound Ground Chicken Breast
1/2 C Pulverized Rice Krispies (I used the gluten-free brown rice kind)
2 Egg Whites
2 Handfuls Fresh Spinach, Torn
2 Chipotles in Adobo Sauce, Chopped
1/2 Red Onion, Minced
1 Squeeze Fresh Lime Juice
1 t Garlic
1/2 T Olive Oil
Start by cooking down minced onion with 1/2 T olive oil in a cast iron pan on medium heat. Once onions are translucent and soft remove from pan and set aside. Take Rice Krispies and pulverize in blender, set aside. In bowl combine all ingredients and mix well. Form into patties of desired size. Cook until juices run clear.
As a recovering veggie hater, and a mother of a toddler, I've become an expert at hiding vegetables in food. By adding the torn spinach to this burger you get the extra vitamins without the flavor for those picky eaters. Baby steps.
When we made these for the Superbowl we put them on gluten-free biscuits and topped them with guacamole made with plain non-fat yogurt, 1/3 slice of peppered turkey bacon, fresh spinach, 1/4 slice of pepper jack cheese (we've used several kinds of cheese and provolone is my favorite, though pepper jack adds an extra bite), and a very light layer of olive oil pepper mayo. I could only eat one at first, but we kept coming back for more the rest of the day.
I may make these for dinner tonight, and you should too!
Pin It
