Join us live this week with Well Fed Weeknights author Melissa Joulwan.
Don't miss out this week the "Well Fed Weeknights "author and paleo cook Melissa Joulwan joins us live on our MyRecipes Facebook page. With her passion for food, and adventurous spirit, you'll love watching her make paleo versions of takeout classics, food truck favorites, and weeknight staples. She'll be joining us Tuesday, Wednesday, and Thursday this week showing us her grain, dairy, legume, and soy-free recipes. Be sure to tune in and grab a copy of her newest book, Well Fed Weeknights, which features easy, paleo recipes that are ready in 45 minutes or less, tips for navigating the grocery store and tricks to cooking quicker and eating slower.
Chicken Satay Burgers
From Well Fed Weeknights: Complete Paleo Meals in 45 Minutes Or Less by Melissa Joulwan
The grilled, skewered meat known as satay originated in Java, but it’s a popular street food all over Indonesia and Holland, and is pretty much the quintessential appetizer on the menus of Thai restaurants in the United States. Let’s be honest: The best part of the satay experience is the creamy, salty-sweet sauce. To speed the process of getting food into your belly, I replaced the skewered meat with a quick-cooking patty, but kept the essential components: thinly-sliced cucumbers and divine dipping sauce.
Total time: 30–35 minutes Tools: food processor Ingredients:
Rice: 1 large head cauliflower 1 tablespoon coconut oil 3⁄4 teaspoon salt
Burgers: 1 1⁄2 pounds ground chicken 1 teaspoon fish sauce 3⁄4 teaspoon salt 1⁄4 teaspoon ground black pepper 1⁄4 teaspoon baking soda 1⁄2 lime 1 tablespoon coconut oil 1 large seedless cucumber 1⁄4 medium red onion
1 clove garlic 1⁄4 cup sunflower seed butter 2 tablespoons water 1 tablespoon lime juice 1 teaspoon fish sauce 1⁄2 teaspoon crushed red pepper flakes 1⁄2 teaspoon unseasoned rice vinegar 1⁄4 teaspoon powdered ginger garnish: cilantro leaves
Make the rice. Break the cauliflower into florets, removing the stems. Place the florets in the food processor bowl and pulse until the cauliflower looks like rice, about 10 pulses. Place the coconut oil in a medium saucepan and heat over medium-high heat for 2 minutes. Add the cauliflower and salt, toss with a rubber spatula until the rice is coated with the oil, then cover the pot and reduce the heat to low. Leave it alone while you go about the rest of your business.
Shape the burgers. Combine the ground chicken, fish sauce, salt, pepper, and baking soda in a large bowl. Squeeze the lime juice into the bowl; the baking soda will fizz. Mix well to combine, then divide the chicken into 4 equal portions and flatten them into patties.
Cook the burgers. Place the coconut oil in a large, nonstick skillet and warm it over medium-high heat for 2 minutes. Add the burgers and cook, undisturbed, for 3–4 minutes, until the bottoms are golden brown. While the burgers cook, thinly slice the cucumber and onion; set aside. Flip the burgers and cook them for another 3–4 minutes. This is a good time to stir the cauliflower rice; replace the lid. When the burgers are browned on both sides, cover the skillet and reduce the heat to low.
Make the Satay Sauce. Smash and peel the garlic and place it in the bowl of the food processor. Add the remaining sauce ingredients and whirl until smooth, scraping down the sides of the bowl a few times to make sure all the sunflower seed butter is incorporated.
Check the rice and burgers. Remove the lid from the cauliflower rice, give it a stir, and turn off the heat. Check the chicken burgers; they should be cooked through and golden on the outside. (Juices should run clear when poked with a fork.)
To serve, mound some cauliflower rice on individual plates and place a burger patty on top of each. Arrange cucumber and onion slices on top of that, then drizzle with sauce and sprinkle with cilantro.
YOU KNOW HOW YOU COULD DO THAT?
Add sliced hard-boiled eggs to the top of the burger and/or sprinkle with toasted coconut flakes. You could also replace the ground chicken with ground beef, pork, or lamb.
Rice the cauliflower, cut up the raw veggies, and make the sauce in advance; store in separate airtight containers in the fridge. When you’re ready to eat, cook the rice and burgers, then assemble.