Apple Chicken Burgers with Basil and Gouda

The other day, we were having breakfast at a local restaurant, when a menu card caught our eye. Among the various offerings was a chicken burger with roasted apple slices. Huh. That sounded kind of good, and we made the decision that I would have to take that idea and run with it – and soon. If words on a paper can make us drool when we’re already stuffed to the gills with breakfast… well, that’s some serious potential, right there.

Well, inspiration came to fruition pretty quickly – we were blissfully enjoying these burgers the very next evening. Not being facetious on the “blissful”, either – these were amazing. I’m not usually a fan of poultry burgers, but I addressed my concerns (blah flavor, dry texture) by adding some shredded apple into the ground chicken – a weird epiphany, I know. It was also out first time “harvesting” our newly planted basil, and – especially after a LONG weekend working on our side yard – that made it feel even more special.

I knew that my husband really – REALLY – enjoyed his burger, but had to laugh this morning when I went to pick up the images from the folder he’d saved them to.

Instead of just “Chicken_Burgers” – how he’d normally name it – the folder was named “Fucking_Amazing_Chicken_Burgers”. Hrm. I guess he really loved these! Can’t say I blame him, they really were ridiculously good. I’ll be adding shredded apple to all future poultry burgers I make!

Apple Chicken Basil Burgers
(Makes two big burgers)

1/2 cup mayo
1/4 cup basil leaves, finely chopped

1 pound ground chicken
1/2 cup grated apple (I used golden delicious)
1/2 tsp salt
1/4-1/2 tsp black pepper
2 garlic cloves, pressed or finely minced
1/4 cup olive oil

1 apple, thinly sliced (I used golden delicious)
1 Tbsp olive oil
1/4 tsp salt

Gouda cheese, sliced
Buns (can be gluten free)

Mix together mayo and basil, cover with plastic wrap and refrigerate until needed.

Combine chicken, grated apple, salt, pepper, and garlic. Gently use hands to get a really good mix going, making sure that everything evenly distributed and everything is well incorporated. Divide meat mixture into 2 evenly sized balls. Flatten each ball into a patty that is roughly the size of your burger buns – maybe a little larger.

Brush one side of each burger with olive oil, flip over onto grill, brush the other side with olive oil. Grill over medium heat until fully cooked. This is poultry – please cook until well done!

While burgers are grilling, saute apple slices in olive oil and salt until they start to tenderize. You want a slight amount of crunch, but not TOO much!

To construct the burgers:

Split the buns, spreading basil mayo on both halves of each bun. Arrange a layer of apple slices on top of the bottom bun half.. Top with burger, and a generous layer of gouda slices. Crown with top bun, enjoy!

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

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How to Carve a Watermelon Bowl… CANADIAN Style!

Inspiration really can come from the weirdest of places. Remember the story of how my French Martini Upside Down Cake was conceived? Jann Arden, an auto-correct Fail, French Canadian culture, and talking pineapples… oh my!

Sometimes the most simple thing can spark an idea… and that’s what happened with today’s post.

About a week ago, I posted my blog entry on How to Carve a Watermelon, Caladium Style… Caladium being a pretty variety of plant with large pink, white, and green leaves. As with all my blog posts, after I finished publishing it here, I posted links on Facebook. Now, as an out-and-proud Canadian immigrant, I shouldn’t have been surprised when the following comment was posted as a reply:

“Ok, when I first read the title of the post, I *swore* it read “How to Carve a Watermelon Fruit Bowl – Canadian Style!” ;)”

So, thank you for the inspiration, Sarah Elizabeth! Once I read your response, I knew I *had* to go out and make a Canadian style watermelon bowl – Canada Day IS just around the corner, after all!

To my Yankee friends and readers – no worries, I have a “Stars and Stripes” version coming right up!

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Homemade Wine Slush Mix!

If you’ve ever been to a large trade show, home show, or – in our case this weekend, a Food and Wine show… chances are, you’ve seen a booth hawking wine slushie mixes. “Frappe Vino”, “Wine Slush”, “Party Slush Mix”, “Vino Slush”… there are a bunch of companies offering it. The samples are so good, it’s easy to drop the $12 or so for the 12 oz baggie of powdered mix. Trust me, we’ve done so… twice. That second time, I took a look at the ingredients and almost had a heart attack. I couldn’t believe what I’d just paid so MUCH for!

I was reminded of that this weekend, as the D’Marie company was once again set up with their wonderful wine slush. While we all loved the slush, I decided that I would set about to “reverse engineer” it. Cue jokes about “Dis Marie” bastardizing “Dat Marie’s” recipe…

Anyway… between the ingredient listing, listed weight, nutritional info, and the unused second bag sitting in our liquor cabinet… I didn’t figure it would be hard to do.

It wasn’t. 🙂

The ingredients are simple, and the technique is one of those “so simple, it shouldn’t be considered an actual recipe” deals. You, too, can make homemade wine slush mix at home! While matcha powder isn’t cheap, this recipe doesn’t take much at all – your wine slush mix should cost less than $1.50/batch!

Oh, and remember the citric acid you bought for my Quick mozzarella recipe? Well if you haven’t bought some, what are you waiting for? Cheese and wine slushes aren’t the only cool things you can do with it – more citric acid recipes are coming!

Oh, and that Czar of cakes competition? I won! Click here for photos of my cake entry. (more…)