Roasted Vegetables & Chicken Burgers

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Time for a recipe.. after all, it is ART of the CULINARY kind.

Now, if you know me, I kind of make up my own recipes.  I did one similar to this  in the past.. see that HERE… and on the grill HERE.  I got the no measuring from my mom.  She makes all her middle eastern food with no measuring.. ever.  Course, after all these years her recipes are in her files in her brain.  Perhaps some of Sito’s  (grandmother in Syrian) recipes will find a place on my blog.

This just my take on making a delicious, healthy, pile on the veggies, dish.

I chopped the following vegetables in to about 2″ size pieces:  head of cauliflower, 1 large purple onion, carrots, colored peppers and fresh beets.  You can see from the picture below.. this is a lot of veggies.

Toss them in a bowl with some extra virgin olive oil, about 1/8 of a cup or until they are lightly coated, add salt, pepper, any spices you wish.

Line large casserole with aluminum foil.  Foil is your friend.. repeat after me.. “foil is your friend”.

Bake in a 400 degree oven for about 45 minutes.. depending on how you like them.  Toss them around gently with tongs 1/2 way through.  Sometimes if I’m in a hurry (who me? never), I jack up the heat to 500 degrees.

Look how cute these little peppers are that I found at the market… they are only about 3″ tall.

Here are the veggies after cooking… see.. just the little charring on top.. onions carmelized. Oh my!

I pared it with some sweet potato oven fries.  Next time I will lay them on a rack to cook so they won’t be soft.

I also made my famous, well famous in my house, chicken burgers (mix of ground chicken and chicken sausage).  You will never miss a beef burger again once you bite into these babies.  Again.. I don’t measure much or follow any recipe.. this is just my own creation.

Judy’s Chicken Burgers:

1/2 large sweet onion – chopped fine
1/2 large sweet red pepper – chopped fine
1 package of ground chicken
1 package of mild italian chicken sausages – take out of casings
1 Cup’ish of shredded mozzarella cheese
1/4 Cup’ish of grated parmesan cheese
salt, pepper, granulated garlic.. all to taste.

First, in small frying pan, add 1-2 tablespoons of olive oil and add the chopped onion and peppers.. fry this up until they are carmelized.. about 15 minutes.  Put aside to cool down.  Once cool or just warm, add to the raw meat mixture.  Side note:  This is how I make my meatballs too.  The carmelized onion and peppers make the meat so creamy, sweet and delicious.  You could skip the pepper and use just onion.. but use a whole one.  Remember, this is your world.. so do what you like.

Combine the remaining ingredients in a bowl (don’t over mix; will make them tough) and make burger patties.  To make it easy to form..rub your hand with a little oil so the meat won’t stick.  In addition to burger shapes.. I make sausage shaped burgers.  Those are great to put in sub rolls or hot dog rolls. Pile them high with the roasted veggies.  See where I’m going with that?  Again..your world.

Time to grill those babies … add the cheese the last minute and that’s it.

Here’s the finished healthy plate… (well, real muenster cheese, but you gotta have some real cheese, right? None of that artificial stuff… No fat = No taste.  I don’t mind lower-fat, however.  Use whole wheat buns also.  I didn’t but I usually do.

If you give these a try, let me know how they come out or if you have any questions.

Thanks for stopping by, as always.

Judy

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About Judy Shea

Welcome to my blog. I'm a Mixed Media/Polymer Clay Artist. I do have a full-time job (not as an artist). My art includes, textural collage works on canvas, cardboard, wood or other substrates using paints, molding pastes, inks, fabric, a variety of found objects and handmade polymer clay pieces. Life/Work balance is what I strive for.

8 responses »

  1. I now have another dish to try. We eat just about everything and this looks so good.
    Thanks for the receipe.
    Oh, have you tried the Reynolds NO STICK aluminum foil? It is great. I make onion potatoes and other things and the food just slides off the pan.

  2. Thank you, Barb. Oh yes.. I use Reynolds No Stick.. they used to call it “release”.. but the rolls are so much smaller, so I save that for smaller pans .. but when I use regular aluminum foil.. I use about 3 pieces to make sure nothing seeps through any seams.

  3. OH JUDY. I can’t wait to try this. All those veggies, soooo good for you. I tell you kiddo, I can really fantasize you on a cooking show. You can replace Rachel Ray(I wish you would)anyday

    I love the fact that you mix the chicken with chicken sausauge. Great idea!

    I love JUDY’S KITCHEN- hey wouldn’t that be a great name for your show?

    My grandmother never measured anything either in her delicious ethnic cooking.

  4. Being a self-confessed cooking-a-phobe (is that a word?), I have always been awed by your talent for cooking, Judy! I love the roasted veggie recipe and have made that regularly ever since you inspired me with it. I don’t think my Hungarian grandma measured (or refrigerated, for that matter) anything either. While I’ve inherited her independent spirit, the cooking part didn’t pass on to my genes, lol. Thanks for sharing!

  5. Foil is MY friend! This is such a great combination of vegetables, although I’d be sitting there watching John pick out the beets, the cauliflower, the peppers… oh forget it – I’m going to just make this for myself! I’m hoping John will get around to fixing the grill (that will be the explosion you hear next time we fire it up) but in the meantime Foil is my FRIEND!

  6. Judy, we always use chicken (dietary reasons for my husband). I grind my own chicken breasts and can make just about everything with chicken that people make with beef. I have one question–Where did you acquire your mild italian chicken sausage?

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