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ground chicken paprika grill seasoning parsley yellow onion garlic extra-virgin olive oil sandwich white unsalted butter baby spinach
Viewed: 60 - Published at: 2 years agoIngredients
- 1 1/2 pounds ground chicken breast
- 1 tablespoon smoked sweet Hungarian paprika, available on the spice aisle in small cans (a palmful)
- 1 1/2 tablespoons grill seasoning, such as McCormicks Montreal Steak Seasoning (1 1/2 palmfuls)
- 1/4 to 1/3 cup chopped fresh flat-leaf parsley (a couple of handfuls of leaves)
- 1/2 medium yellow onion
- 4 garlic cloves, finely chopped
- 2 tablespoons extra-virgin olive oil (EVOO) (twice around the bowl)
- 8 slices sandwich white or whole-wheat bread
- 2 to 3 tablespoons unsalted butter, softened
- 2 cups chopped baby spinach, watercress, or arugula (Boo would skip the greens)
Method
- Heat a large nonstick skillet over medium-high heat.
- Place the chicken in a bowl and add the smoked paprika, grill seasoning, and parsley.
- Using a hand-held grater or Microplane, grate the onion into the chicken (Boo liked onion juice and its flavor, but she did not like big pieces of onion).
- Add the garlic (Boo LOVED garlic!)
- and mix to combine.
- Make a mini patty, the size of a quarter, and cook it up, a minute on each side, to taste and check seasonings.
- If you want it really smoky, like Boo did, adjust the seasonings accordingly.
- Drizzle the chicken mixture with the EVOO and form 4 large, thin patties, then place them in the pan.
- Cook the patties for 5 minutes on each side.
- Toast the bread slices and spread liberally with softened butter.
- Serve the patties on the buttered toast with some chopped dark greens.
