Chicken Burgers with Cucumber and Potato Salad
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 5 min.
Ready in
Ingredients
for
4
- For Potato-Cucumber Salad
- 6 cups potatoes
- 1 cup hot vegetable stock
- 1 onion (peeled and finely chopped)
- ¼ cup vegetable oil
- ¼ cup white wine vinegar
- 1 pinch granulated sugar
- salt (to taste)
- freshly ground Black pepper (to taste)
- 1 Cucumber (washed and thinly sliced)
- fresh parsley (to garnish)
- For Chicken and Mushroom Sliders
- 4 Tbsps vegetable oil (divided)
- 3 cups Mushrooms (cleaned and finely chopped)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 2 slices Bread (toasted and cut into cubes)
- ¾ cup cream (plus extra as needed)
- 1 Tbsp fresh Lemon balm (chopped)
- 1 Tbsp fresh parsley (chopped)
- 2 Tbsps fresh lemon juice
Product recommendation
You may substitute lemon balm with 2 tablespoons fresh lemon zest, if lemon balm is not available.
Preparation steps
1.
For Potato-Cucumber Salad:
2.
Place potatoes in a large saucepan covered with cold salted water. Bring to a boil, cover and simmer for 20 to 25 minutes, or until just fork tender. Drain thoroughly, return the potatoes to the pan and steam, covered, over medium heat, shaking the pan constantly for about 1 minute or until the potatoes are dry. Remove from heat and allow to cool
3.
Once cool, peel and slice potatoes. Place in a large salad or serving bowl.
4.
In a small heatproof bowl, combine hot vegetable stock, onion, oil, white wine vinegar, sugar, salt and pepper to taste, whisking to thoroughly blend.
5.
Pour dressing over potatoes, gently tossing to coat. Fold in cucumber slices. Garnish with parsley leaves and serve.
6.
For Chicken and Mushroom Sliders:
7.
In a skillet. heat 2 tablespoons oil over medium heat. Saute prepared mushrooms for about 5 minutes, stirring frequently. Season with salt and pepper; set aside.
8.
Soak the toasted bread cubes in the cream.
9.
Rinse the chicken breast and pat dry with paper towels. Cut the chicken breast into bite-size cubes. Place the chicken, bread cubes, cream, herbs, and lemon juice in a food processor. Pulse to thoroughly blend. Fold in the sauteed mushrooms.
10.
With moistened hands, form the mixture into 8 to 12 patties. Heat the remaining oil in the skillet and cook each patty 4 to 5 minutes per side, or until golden brown and cooked through. Season with salt and pepper to taste. Serve with potato-cucumber salad.
