Ingredients
1 lb boneless, skinless chicken meat (wh, ite and dark)
1 onion, peeled and quartered
1/4 cup fresh parsley leaves
1/4 cup fresh parsley stalks
2 tbsp dijon mustard
1/4 tsp salt
1/4 tsp pepper
1 cup cooked brown rice
1 tbsp olive oil with a dash of dark toast, ed sesame oil
Directions
Chop meat into small pieces. Place the onion, parsley, mustard, salt
and pepper into food processor. Pulse until onion is minced but not
pureed. Transfer to large bowl and set aside. Process meat, in 2
batches if necessary, for about 20 pulses. Transfer to bowl withonion
mixture. Add the rice and stir until well mixed. Form into 4 patties.
(It's easier to make patties if the mixture is chilled for an hour.)
Heat oil in large skillet. Cook chicken burgers 4 minutes each side.
Serve on whole wheat buns with lettuce and tomato.
I made these a couple of nights ago....really flavorful!! I didnt'
have any onion and they still were fantastic. I also found that I had
lots of meat after de-boning the chicken...it made about 6 patties.
From Graham Kerr's Minimax Cookbook.
Food & Wine RT [*] Category 7, Topic 8 Message 104 Sun Jan 10, 1993
WYF.4.LYF [Choc. Queen] at 17:07 EST
MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
GT Cookbook echo moderator at net/node 004/005
Servings: 4 servings
Chicken Ultraburgers Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Written recipes as a concept can be traced back into the far past, certainly as far as the early Egyptians, and maybe even further. Interesting though that maybe, generally, these early cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the oldest recipe found, according to food historians are some clay tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. Much later, in Roman times a man called Apicius created a few documents detailing recipes prepared by wealthy roman citizens. In his publication, Apicius recounts how the meals were split into hors d`oeuvre, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the ancient chefs made use of many spices, including a few that will be familiar to modern chefs such as thyme, rue and dill. Over the succeeding few hundred years, the rich families of Wesstern Europe competed to lay on the best banquets, and as a result chefs and their recipes could command a high salary. Even so, it wasn`t until the 1800s the formal cooking and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, testing, and publishing recipes for their fellow cooks to enjoy. When we get to the twentieth century, cooking publications are highly popular due to increased literacy, increased leisure time and having more money to spend. The TV revolution brings us TV cooks and the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting us all to search through massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Chicken Ultraburgers recipe.
