Labor Day Bash: Grilled Ranch Chicken Burgers

Hot off the grill, juicy chicken burgers filled with zesty ranch, garlic, Parmesan cheese, and Worcestershire sauce. Man, these burgers are good! 

Can you believe that it is September already?  Where did the month of August go?  But this brings us to another holiday and Labor Day is approaching quickly.  Let's get that grill out and make something scrumptious to eat!

Burgers and hot dogs are standard but let's amp it up a bit and try a variation on a burger.  We're going to make Grilled Ranch Chicken Burgers!  Who doesn't love ranch dressing on salads or as a dip?  So believe me when I say that it doesn't disappoint in this this burger either!

GRILLED RANCH CHICKEN BURGERS

I'm a beef burger lover and MGG loves his turkey burgers, but today we decided to mix it up and make a burger using ground chicken.  Yes, they make great burgers too, but they do tend to be a bit bland and a little dry.  To correct that I added some flavor pops to the mix such as garlic, Worcestershire sauce, Parmesan cheese, and ranch dressing!  Yum Yum! These Grilled Ranch Chicken Burgers are bursting with flavor. 

These burgers are so easy to customize as well.  Not only do I use ranch dressing in the patty but I also use it as a spread on the bun.  Double the flavor!  

Enjoy!

Grilled Ranch Chicken Burgers

serves 4

1 lb ground chicken

1/4 c ranch dressing

1/4 c panko bread crumbs

1/4 c grated Parmesan cheese

1 tsp.  Worcestershire sauce

1 garlic clove, minced

1/2 tsp ground black pepper

1 Tbsp olive oil

4 hamburger buns, split 

In a medium bowl add the ground chicken and the next 7 ingredients (through the black pepper).  Gently and lightly mix to combine.  Do not handle the meat too much.  Divide in to 4 sections and form 4 patties.  Place on a tray.  Brush olive oil on each patty, both side.  Place in the refrigerator for 15 minutes to firm up.

Grill burgers over medium heat 5-6 minutes per side, turning once until meat is cooked through.   Grill buns to toast.  Serve on buns with desired toppings.

Summer Fresh Recipe Series: Carrot and Almond Bulgur Salad

A refreshing salad that is both earthy and light, sweet and savory, and pairs well with any grilled meat, burgers, or sandwiches you may have this summer.

We've been eating a lot of Mediterranean food this summer because it's healthy and delicious, and the dishes are easy to make.  Today's recipe is my 17th installment of my Summer Fresh Recipe Series and it features a wonder Mediterranean style salad.

CARROT AND ALMOND BULGUR SALAD

Bulgur is a popular grain in Mediterranean and Middle Eastern dishes.  It has a wonderful nutty flavor and is a versatile ingredients that can be used as a cereal or to bulk up salads such as my Tomato Tabbouleh Salad or my Asparagus Tabbouleh with Prosciutto.  Both of which use bulgur as the base.  

To start we soften up the grain by soaking it in water, lemon juice, and salt for seasoning.  This is the easiest way to make bulgur!  It does have to sit for 1 1/2 hours but the result is a seasoned grain with the perfect chew.  Make sure to plan ahead when making it using the soaking method.  The addition of fresh mint, cilantro, and scallions make the salad crisp and bright.  A simple lemon vinaigrette has depth of flavor with the additional of cumin and cayenne pepper.  Of course, sweet shredded carrots are the star of the show and accent the nutty flavor of the bulgur.  Finally topped with toasted crunchy almonds this give the salad crunch and texture.  

The end result is a refreshing salad that is both earthy and light, sweet and savory, and pairs well with any grilled meat, burgers, or sandwiches you may have this summer.

Enjoy!

Summer Fresh Recipe Series

• Tomato Avocado & Grilled Corn Salad
• Spinach Orzo Salad with Chickpeas 
• Cherry Almond Muffins
• Watermelon Salad Mediterranean Style
• Chicken Fajita Kabobs
• Refreshing Melon Salad
• Peach Blueberry & Ginger Crisp
• Grilled Sirloin Steak with Garlic Herb Vinaigrette
• Grilled Vegetable Platter
• Sirloin Steak topped with Herb Salsa with Roasted Potatoes & Carrots
• Lemon Blueberry Scones
• Grilled Honey Ginger Glazed Pork Tenderloin with Apricots & Brocollini
• Lemon Raspberry Dutch Baby
• Simple Mediterranean Salad
• Grilled Chicken Kofta
• Greek Cobb Salad

Carrot and Almond Bulgur Salad 

serves 4-6

1 1/2 c medium grind bulgur, rinsed
1 cup water
juice of 2 lemons
salt & pepper
1/2 c extra virgin olive oil
1/2 tsp cumin
1/8 tsp cayenne pepper
4 carrots peeled and shredded
3 scallions, sliced thinly
1/2 c sliced almonds, toasted
1/3 c fresh mint, chopped
1/3 c fresh cilantro, chopped

Combine bulgur, water, 1/4 cup lemon juice and 1/4 tsp salt in a bowl.  Cover and let sit at room temperature until the bulgur has softened and the liquid is absorbed, about 1 1/2 hours.

In a large mixing bowl whisk 2 Tablespoons lemon juice, oil, cumin, cayenne, and 1/2 tsp salt together until combined.  Add the bulgur, carrots, scallions, almonds, mint, and cilantro.  Toss to combine.  Season with salt & pepper to taste. Serve at room temperature.

source:  The Complete Mediterranean Cookbook by America's Test Kitchen

Summer Fresh Recipe Series: Tomato Avocado & Grilled Corn Salad

Tomatoes, avocado, and grilled corn combine into a salad side dish that tastes just like summer!

Can you believe it's almost the end of August?  I don't know where the time has gone, but it is sure flying by.  We're having a heat wave here in L.A. so that means we are grilling a lot and making dishes that don't require much effort or cook time.  The best way to do that is using fresh summer produce to create your side dishes.

Today I'm bringing you another outstanding side dish that is super fresh!  As the 16th installment of my Summer Fresh Recipe Series this dish focus's on summer tomatoes, corn, avocado, and basil.  

TOMATO AVOCADO & GRILLED CORN SALAD

Fresh colorful and ripe tomatoes combine with grilled sweet corn and buttery avocado to form a side salad.  Sprinkle on some tangy feta cheese and fresh basil, along with an easy vinaigrette and you have a stunning side dish that tastes like summertime!

I found this recipe in my Taste of Home American Summer Cookbook.  What a fabulous book.  There are so many recipes I want to try that I highly suggest getting this book and cooking from it until fall really hits.

The only cooking in this recipe is grilling the corn on the cob.  We did this along side some our Sumac Chicken we were grilling.  Once that is done you just remove the corn from the cob and assemble the salad.  Prep the other ingredients ahead of time, or while the items are grilling and you have a quick and easy side dish.

Kitchen Note:  This dish is spectacular with fresh heirloom tomatoes. Bonus: The amped-up flavor means you can cut back on the salt. I used red and orange heirloom tomatoes.

Summer Fresh Recipe Series

• Spinach Orzo Salad with Chickpeas 
• Cherry Almond Muffins
• Watermelon Salad Mediterranean Style
• Chicken Fajita Kabobs
• Refreshing Melon Salad
• Peach Blueberry & Ginger Crisp
• Grilled Sirloin Steak with Garlic Herb Vinaigrette
• Grilled Vegetable Platter
• Sirloin Steak topped with Herb Salsa with Roasted Potatoes & Carrots
• Lemon Blueberry Scones
• Grilled Honey Ginger Glazed Pork Tenderloin with Apricots & Brocollini
• Lemon Raspberry Dutch Baby
• Simple Mediterranean Salad
• Grilled Chicken Kofta
• Greek Cobb Salad

Tomato Avocado & Grilled Corn Salad 

Serves 8

1 medium ear sweet corn, husks removed
3 large red tomatoes, sliced
3 large yellow tomatoes, sliced
3/4 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
2 medium ripe avocados, peeled and sliced
1/4 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon minced fresh basil, plus more for garnish
1/3 cup crumbled feta cheese


Grill corn, covered, over medium heat 10-12 minutes or until lightly browned and tender, turning occasionally. Cool slightly. Cut corn from cob.

Arrange tomato slices on a large serving platter. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Top with avocado slices. Whisk together the oil, vinegar, basil and remaining salt and pepper; drizzle half over the tomatoes and avocado. Top with grilled corn and feta; drizzle remaining dressing over top. Garnish with additional chopped basil.