Ingredients
- 1 1/2 pounds ground chicken breast
- 1 tablespoon smoked sweet Hungarian paprika, available on spice aisle in small cans*, a palmful
- 1 1/2 tablespoons grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
- 1/4 to 1/3 cup chopped parsley, a couple of handfuls of leaves, chopped
- 1/2 medium yellow skinned onion
- 4 cloves garlic, finely chopped
- 2 tablespoons extra-virgin olive oil, 2 turns of the bowl
- 8 slices sandwich white or whole-wheat bread
- 2 to 3 tablespoons butter, softened
- 2 cups chopped baby spinach, watercress or arugula (Boo would skip the greens)
Directions
Heat a large nonstick skillet over medium high heat.
Place chicken in a bowl and add the smoked paprika, grill seasoning and parsley to it. Using a hand held grater or microplane, grate the onion into the chicken. (Boo liked onion juice and its flavor, but she did not like big pieces of onion). Add the garlic (Boo LOVED garlic!) and mix to combine. Make a mini patty, the size of a quarter, and cook it up, a minute on each side, to taste and check seasonings. If you want it really smoky, like Boo, you can adjust the seasonings accordingly. Drizzle the chicken mixture with about 2 tablespoons extra-virgin olive oil and form 4 large thin patties then place them in the pan. Cook patties 5 minutes on each side. Toast bread slices and spread liberally with softened butter. Serve patties on buttered toast with some chopped dark greens.
* Smoked paprika is widely available, especially in larger markets, but if your store does not carry the smoked kind, mix 1 tablespoon cumin with 2 teaspoons sweet paprika in its place. You can also order smoked paprika on-line at spice company sites such as Penzy's. It is a cool spice to have in the cabinet. It's great in lentil soup or to mix with grill seasoning for a smoky rub to use on any lean meat.
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By Saylormom1
Los Angeles, CA
on May 19, 2011
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Made sliders with this, delicious! Used liquid smoke as suggested by someone else instead of the grilling seasons and it was really good, use a little less than 1 tsp. of smoke. Add about a Tbsp. salt too if deleted grilling seasons. Served on larger dinner rolls (toasted with honey mustard. Big hit with the 4 and 8 year old. Really easy and delicious!
By dksgsw_7547295
Lake Wylie, SC
on September 09, 2009
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In a bid to start emptying out my freezer, I saw this recipe and decided to try the entire menu-- good choice!
It came together very quickly (Loved grating the onion! and tasted terrific. I made this recipe exactly as written, even to making a mini-burger to taste the seasonings; I was glad I did, as we both like things a little bit spicier! [Those who said it lacked flavor, did you try making the tester?]
Both recipes did make a lot (There's only two of us, so there are a lot of leftovers, but my husband already asked if we could have it again tomorrow! (The cook gets a day off-- good deal!!
A very inexpensive (I always buy my meats on sale, healthy (We use ground chicken breast and very tasty! Suggestion: Try it with a few Pepadew peppers as a colorful garnish and flavor accent!
By foodnetwork.5ew...
APO, AP
on April 22, 2008
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Nothing to write home about. Very so so.
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