Curried Chicken Burgers with Goat Cheese
April 6, 2011
HERE IS a recipe I half-invented the other day after an unsuccessful attempt to make homemade Chinese dumplings with homemade wonton wrappers. This case of spectacular cross-cultural hubris resulted in a decent sandwich. If you find ground chicken breast too expensive or too hard to make, ground turkey would work too. The burgers are an adaptation of the curried chicken dumplings in Susanna Foo Chinese Cuisine.
CURRIED CHICKEN BURGERS WITH GOAT CHEESE
3 Tablespoon corn oil
1 large onion, finely diced
1 Tablespoon peeled grated fresh gingerroot
1 Tablespoon curry powder
1 Tablespoon soy sauce
1 Tablespoon kosher salt
pepper
3 scallions, finely diced
1/4 cup chicken stock (optional)
1 pound skinless boneless chicken breast, coarsely ground or chopped
3 T. butter
1/2 pound soft goat cheese
four rolls or bread of your choice
Heat oil and add onion and gingerroot. Cook over high heat until onion is golden, about three to four minutes. Add curry powder and cook for three to four minutes more. Add soy sauce, salt, pepper. Remove from heat and let cool. Add to chicken with scallions and broth.
Form four patties. Heat butter in pan and add burgers. Cook for several minutes over medium-high heat until seared and then flip. Cook for a few minutes more and top with goat cheese. Cover and cook until goat cheese is melted and burgers are cooked through.
Serve on toasted rolls or bread.
— Comments —
Melissa writes:
Love your blog, but just thought you might be interested to learn more about corn oil in your otherwise delicious looking burgers. This blog has some great info about high omega-6 oils. And the Weston Price Foundation.
It might be worth trading the corn oil for the fats that the housewives of yore prized: lard, tallow, suet, and butter. I highly recommend Jennifer McLagans cookbook Fat: A Misunderstood Ingredient. Here are some of my fav traditionalist housewife cooking blogs: here, here and here.
Laura writes:
Thanks for the suggestions.
I’m not sure how olive oil is stacking up nutritionally these days, but it would work well in this recipe in place of the corn oil. So would butter.
