- Prepare fries and get them in the oven
- Prepare onions and cook them
- Prepare burgers and cook them
Juicy chicken and beef burgers
This recipe is just so easy and just so juicy! You can prep the burgers the day before but be sure to grill them only right before you eat them!
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Ingredients:
- 4 tablespoons extra virgin olive oil
- 1 pound ground chicken
- 1 pound ground beef
- 5 onions
- 2 tablespoons garlic powder
- 3 tangerines juiced
- 1 1/2 tablespoons salt pink Himalayan
- 2 tablespoons whole grain mustard (optional)
- 2 teaspoons turmeric powder
- 2 tablespoons silan
Directions:
- Place the ground chicken in one bowl and the ground beef in another bowl. In each bowl add 1 onion, finely chopped, 1 ½ teaspoons of salt, 1 tablespoon of garlic powder and the juice of 1 tangerine. Mix well. Using the palms of your hands create small burgers.
- Slice remaining 3 onions into thick rounds. Place in a third bowl and add remaining salt, turmeric powder and mustard.
- Prepare a griddle pan or large skillet on high heat. Add 2 tablespoons of olive oil and get hot. Add the onions and cook 2 minutes per side. Remove from heat back into the bowl and add the juice of 1 tangerine and the silan, mix well.
- Wipe out the pan and add 2 tablespoons of olive oil. Add the burgers and using your thumb press down the middle part. Let the beef ones cook for 3 minutes per side and the chicken ones cook 5 minutes per side.
- Serve hot and top with onions.
Notes & Tips:
You could also use this recipe for lamb and turkey burgers. Feel free to slice an avocado and fresh tomato and place on top with some salt.
Jerusalem artichoke and butternut squash fries
Jerusalem artichokes (also called sunchokes) should not be confused with regular artichokes. They look like fresh ginger and have a nutty potato flavor to them. If you have leftover fries be sure to eat them within a day or two. Peel the artichokes with a peeler and then carefully slice them, because they are delicate and can fall apart if not handled gently.
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Ingredients:
- 1 butternut squash
- 6 Jerusalem artichokes
- 1/4 cup extra virgin olive oil
- 2 teaspoons salt pink Himalayan
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 2 teaspoons curry powder
Directions:
- Preheat your oven to 375°F.
- Peel the Jerusalem artichoke and butternut squash and slice them like french fries.
- Prepare 1 - 2 sheet pans with parchment paper, place all ingredients on sheet pans and mix well until evenly incorporated, not overlapping too much.
- Place in oven and bake for 40 minutes until golden on the outside and soft on the inside.
Notes & Tips:
Feel free to add more oil to this recipe if you want them to taste more fried.
Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!
Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!
Leftover tips for tomorrow’s lunch:
Deconstructed burger salad:
Break up the leftover burgers and add them and the leftover fries and onions in a salad with mixed greens. Serve room temperature with the dressing on the side. You might make this again just for the leftover salad!
