Broccoli and Chicken Burger Recipe with Gooey Cheddar Pockets to Create a Juicy Moxie Sandwich

All you’re asked to do is chop up a bunch of broccoli and green onions, grate some extra sharp cheddar, and toss it all into the ground meat. Form patties, salt and pepper the outside and fry until golden brown and cooked through. The additions thwart any risk of dryness, but also taste so good you’d want to include them even if they didn’t solve the problems.

Lean meats need moisture and fat to keep them from drying out. The plant kingdom has many options full of moisture. Spinach and leafy herbs, cabbage, carrots and broccoli, among other vegetables, are all nearly 90% water. As they cook, they release their flavor and juices into their surroundings. If what surrounds them is lean meat, that meat becomes more moist. Ding ding ding.

This recipe frees the broccoli from the floret and allows you to finely chop both the frilly tops and the sturdy stem. This way, during the cooking time of the burger, the small bits of broccoli inside the burger steam and the bits on the surface of the patty turn brown as if roasted.

Perhaps my favorite part of the broccoli and cheddar chicken burger recipe is the cheese. The shredded cheddar trapped inside the burger will melt and stick (like the sliced ​​cheese you normally put on top of the burger), while the shreds on the outside will be crispy like frico – or the slice of cheese that has flowed to the surface of the pan.

The mix of flavors and textures belies how little you’ve done to get there. It’s the brainchild of food writer Emma Laperruque at Food52, and follows the same reasoning behind why some people add bacon or butter to their patties – the fat adds flavor and moisture.

The same idea could be applied to any number of vegetables and dairy products. You can mix ground chicken or turkey with grated carrots, garlic, cumin seeds; eat this pancake in a pita bread with a generous dollop of yogurt. Or make one in the spirit of spanakopita with spinach, dill, parsley, green onions and feta cheese mixed together. And so on.

With broccoli, scallions, and cheddar cheese, we made these burgers to succeed, but there’s one last simple, important, but sneaky step: salt. Don’t worry about mixing salt into the meat itself. Instead, only salt the outside of the patties just before baking. This way it has no chance to wick away moisture.

Phew! Drought avoided, once again.

Storage: Refrigerate leftover patties for up to 4 days.

  • 1 pound ground chicken or turkey, preferably dark meat
  • 2 cups finely chopped broccoli head and stem (about 6 ounces)
  • 1 1/2 cups (6 ounces) grated sharp cheddar cheese
  • 2 green onions, thinly sliced
  • 2 tablespoons olive oil
  • Fine sea salt
  • Freshly cracked black pepper
  • 6 buns, for serving
  • Yellow or stone-ground mustard, for serving (optional)
  • Lettuce leaves, for serving (optional)
  • Sliced ​​tomato, for serving (optional)
  • Sliced ​​pickles, for serving (optional)

In a large bowl, use your hands to mix together the ground chicken, broccoli, cheddar, and green onions until combined. Form 6 patties about 1/2 inch wider than your buns.

In a large skillet over medium-high heat, heat the oil until simmering. Season the patties with salt and pepper, then add them to the pan and cook until golden brown and cooked through to an internal temperature of 165 degrees, about 4 minutes per side.

While the patties cook, lightly toast the buns, if desired. Spread the mustard on the buns. Transfer patties to buns and top with lettuce, tomatoes and pickles, if using.

Per serving (1 burger on a bun with 2 teaspoons of mustard, lettuce, tomato)

Calories: 411; Total fat: 22 g; Saturated fat: 8 g; Cholesterol: 93mg; Sodium: 529mg; Carbohydrates: 28g; Dietary fiber: 2g; Sugar: 5g; Protein: 26g

This analysis is an estimate based on the available ingredients and this preparation. It should not replace the advice of a dietitian or nutritionist.

From food writer Ali Slagle.

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