After a long swim and some serious grocery shopping on Saturday, I was craving a burger for lunch. Sticking with my healthy kick, I decided to get a little creative with my lunch and make a chicken burger with sweet potato crisps and a big salad. This would of course work for dinner as well; regardless, it’s easy to prepare and a much healthier version of burger and fries. The serving sizes below are for one person, but you can multiply based on the number of people you’re cooking for.
- 6 oz ground chicken breast or thigh (or mixed)
- 1 TB BBQ sauce
- 1 TB parsley, finely chopped
- 2 tsp shallots, finely chopped
- salt and pepper
Sweet Potato Crisps
- 1/2 large sweet potato, cut into thin slices
- 1/4 tsp smoked paprika
- 1/4 tsp salt
- olive oil cooking spray
Preheat the oven to 450 degrees. Using a mandoline, slice the sweet potato into thin rounds. Coat a baking tray with olive oil spray, and spread sweet potato rounds evenly on pan. Sprinkle with salt and paprika and bake for 20 minutes, turning half way through.
For the burger, combine all ingredients and mix evenly. Wrap in cellophane and shape into a burger size. Put it in the freezer for 5-10 minutes to help it take shape. Meanwhile, heat a grill pan or George Forman grill. Once hot, cook the burger for about 4 minutes if using a George Forman, and about 4 minutes on each side if using a grill pan. Check to make sure it’s cooked all the way through. Serve on a whole wheat bun if you like, but I prefer mine naked.
I served my burger and crisps with a salad of butter lettuce, radishes, avocado and a touch of lemon-tahini dressing. It was a delicious meal that kept me full for hours, so I could avoid snacking while watching the 49ers v. Packers game at my friend’s house. GO NINERS!