Goulash Burgers
Goulash Burgers
Rating: (1 rated)
  • 1 1/2 pounds ground chicken
  • 3 scallions, finely chopped
  • Flat leaf parsley, finely chopped (a generous handful)
  • Fresh dill, finely chopped (a generous handful)
  • 2 teaspoons smoked sweet paprika (2/3 palmful)
  • Salt and freshly ground pepper
  • 1 tablespoon extra virgin olive oil (EVOO)
  • 2 jarred roasted red peppers, patted dry
  • 1 cup sour cream
  • 1 small shallot, finely chopped
  • 4 individual brioche or eggy rolls, split
  • Unsalted butter, softened, for spreading
  • 4 radishes, thinly sliced and lightly salted
  • 1/4 English (seedless) cucumber, thinly sliced crosswise and lightly salted
  • 8 leaves Bibb or Boston lettuce

Place the ground chicken in a bowl with the scallions, parsley, dill and paprika; season with salt and pepper. Combine the mixture with a fork and form into four 1-inch thick patties.

In a heavy nonstick skillet, heat the EVOO, one turn of the pan, over medium-high heat. When the EVOO is hot, add the burgers and cook for 6 minutes on each side.

Pre-heat the broiler.

Place the red peppers, sour cream and shallot in a food processor. Process until smooth, about 20 seconds. Transfer to a small dish.

Toast the rolls under the broiler and spread lightly with softened butter. Slather the rolls with the red pepper sauce. Set a burger on each bun bottom and top with the radish and cucumber slices, two lettuce leaves and the roll top.

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