Almond-Crusted Chicken Burgers


Chicken burgers are so yummy, but knowing what goes into them is scary to say the least. These chicken burgers are so amazing, you will want to eat them often. The first time I made them I was playing around with grinding my own chicken. I used all breast meat and they were great. The second time I used breast and thigh and they were even better. You will need a food processor to make these. Dressing them with typical chicken burger staples like lettuce, tomato, and mayo is excellent.

You can elevate them to another level by making buffalo chicken burgers; simply dip them in Frank’s Red Hot sauce, top with a dab of blue cheese dressing, and a little lettuce for an outstanding burger. The coating on the burger is really what makes them so special. It’s sweet, crunchy, a bit spicy – and yes – healthy. I fried them before freezing them, but they can be spritzed with oil spray and baked for a lighter take. When ready for a chicken burger, pull one out of the freezer and pop it in your toaster [or regular] oven. Place on a grilled bun with your favorite toppings and enjoy!

Chicken Burger Breading
1 c. unsalted dry roasted sliced almonds
4 c. corn flakes
2 tbsp. Granulated sugar
1/4 c. sesame seeds
1 tsp. red pepper flakes

Chicken Burger Filling
3 fresh chicken breasts (cut into 1 in. cubes)
3 fresh chicken thighs (cut into 1 in. cubes)
1 tsp. Frank’s Red Hot sauce
1 tsp. Salt
1/2 tsp. black pepper
2 tsp. olive oil

In a food processor, add all of the ingredients for the topping. Pulse until it resembles coarse cornmeal (there will still be some small pieces of almonds that are visible). I prefer mine slightly coarse, but if you prefer a finer grind, pulse more. Remove from processor and set aside.

On a cutting board, cut up all of the chicken into 1-inch chunks. Divide the cut thighs and breast meat in half and place half of each type of chicken into the food processor. Add 1 tsp. of olive oil. Close the cover and pulse repeatedly until you achieve the texture that appeals to you. It can be blended to your liking (finer or chunkier). When the first batch is done, place in a large bowl and add the remaining chicken and another tsp. of olive oil to the food processor and blend the remaining chicken. Add to the bowl along with the remaining ingredients (Frank’s Red Hot sauce, salt, pepper) and mix thoroughly. Grab enough chicken to make a chicken patty. Divide your breading mixture in half and begin breading the chicken patty with the crumbs. The breading will stick beautifully to the chicken.

In a 10″ skillet add 1/2 cup of vegetable oil and heat on medium-high. The oil should not be smoking; if it is, lower it a bit. Place 2-3 patties in the pan and fry. The patties should get a nice golden-brown color after about 1 minute, and then you can flip and cook for another minute or so, adjusting for the thickness of your patties. They will feel firm when they are done, but it’s a good idea when cooking any meats to cut the thickest patty to check for doneness. Remove from the skillet and drain on a paper plate with paper towel liner. Let them cool and layer with parchment paper, place in a ziplock bag and freeze.

This recipe will yield 17 1/2-inch chicken burgers. Or go ahead and make chicken nuggets for an easy and quick kids meal.
Chicken Burger

Broccoli Quiche Party Bites

broccoli quicheI have never served these without everyone just raving about them. Even men, apparently eat mini quiches, haha! On Christmas Eve, every year I make 48 of these little gems. Usually I make 12 crabmeat or lobster, 12 spinach and bacon, 12 broccoli, and 12 whatever else I have on hand! If you want a different kind just replace the broccoli in this recipe for any other ingredient. They are so delicious and I love when they are left over. Whatever is left at the end of the night, I always scoop them up for breakfast and snacks the following day. They reheat in the microwave in 8 seconds. I make them a lot throughout the year. They are awesome for any occasion. The worst part of making them is cutting the dough to fit in my little square pans. I cut 2.5″” circles and then shape them into a square, press them into the pans and then fill. You have to be careful not to overfill them or let the egg drip down behind the piecrust because they stick. They still come out okay they just don’t look perfect when they stick. I found these pans at Target, they work great for so many things, muffins, brownies, cupcakes, mini appetizers of all kinds. You have to have these pans. I have bought 3 of them because I make so many of these at once and it saves me lots of time.

Broccoli Quiche
Bake 15 minutes ~ preheat oven 350 degrees ~ makes 12

1 roll Already made Pie Crust, floured and rolled out very slightly thinner
you will only be able to cut out 10 circles, pick up the scrap and roll out again to achieve 12 circles.
Fit the circles into the pans making sure they have been stretched into a square shape and just make it to the top of the pan. If the piecrust gets ripped, patch with dough.
quiche in pan
1 cup of fresh steamed broccoli, chopped into small pieces
1/2 cup shredded cheddar and mozzarella blend cheese
2 slice of white american cheese cut into small cubes 16 per slice

In each pie crust place a few pieces of broccoli in bottom
next take a pinch of shredded cheese and sprinkle in
divide up all of the pieces of the american cheese and sprinkle in each crust

3 xtra large eggs beaten
3/4 cup of light or all purpose cream or whole milk

Beat these in a pourable measuring cup.
Now pour just enough egg mixture into each quiche slowly, until it just comes a little below the top of the crust. It takes a second for the egg to work its way through the filling so pour slowly. Overflowing makes for tough removal of each quiche. Bake for 15 minutes, remove and cool. Serve immediately or refrigerate for use the next day. They reheat perfectly well on a flat sheet pan, pop in the oven for 8-10 minutes on 375 degrees and you’re good to go.

Loaded Baked Potato Party Bites – Ultimate Comfort Food Appetizer

These should be called the “Loaded Baked Potato Disappearing Party Bites”! You may want to make double what you are expecting your guests to eat. These bites are just the most creamy, flavorful, cheesy, bacony delights you will ever taste! It all started when a certain someone gave up carbs to drop some holiday weight. Dreaming of potatoes was becoming a problem. I managed to – quite literally – ball up everything I love about a potato and make it into something small enough that I could indulge in a slightly guiltless manner. I think the one thing I would not change is the cheddar cheese. It must be shredded from a block (buy the orange block – the kind in the bag just wont do it). Although I didn’t put any garlic in these, you certainly can. I wanted the potato to stand out more, and it did. These can be made days in advance and refrigerated or frozen.

Loaded Baked Potato Bites

Loaded Baked Potato Party Bites

Loaded Baked Potato Bites

Preheat oven to 350 degrees
Bake 12 min – Makes 24  2 oz bites.

4 red potatoes peeled and cut into 1″ chunks. boiled until tender and drained of water
1/4 c. sour cream
3 tbsp. butter
3/4 c. freshly grated sharp cheddar cheese
2 tbsp. bacon fat
1/2 tsp. each of salt and pepper
1 lb. bacon

While potatoes are boiling, fry up the bacon in a skillet. Cook the bacon well. After it cools it should crispy – not too crispy – and able to crumble. Chop the bacon into small pieces and set aside. When the potatoes are cooked, drain all the water out. Begin mashing with a hand masher and add the sour cream, butter, salt, pepper and bacon fat. Let this mixture cool for 15 minutes. Now add the cheese and fold it in with a spatula. Using a spoon or a small ice cream scoop, scoop the mashed potato mixture into balls and roll in the crumbled bacon. Place on a cookie sheet and Bake for 12 minutes.