It is an overcast day, great for some good reading AND I don’t know about you but lately I am thinking I don’t want to see another grilled hamburger for the rest of the Summer. I know I will change my mind in a day or two but for now, I need something different and I think this Chicken burger is just the thing! I am going to post my recipes this morning and I will be back this afternoon with some great reading ideas! Tomorrow I will post reading for all ages ideas as well, I have to admit when it comes to reading I am having a difficult time thinking of the transition from a book to an electronic reader of sorts but they are growing in popularity and it is the world our children and grandchildren are growing up in so it may be time for some of us to check into the Nook reader for children if it is the right answer to get them hooked on reading, let me know your thoughts on that!
Prep Time: 25 Min + Grilling and Cooling: 10
- 1-1/2 cups chopped sweet onions
- 1-1/2 cups dry white wine or reduced-sodium chicken broth
- 3 garlic cloves, minced
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 2/3 cup dry bread crumbs
- 1/4 cup plus 6 tablespoons shredded Gruyere or Swiss cheese, divided
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 pound ground chicken
- 3/4 pound extra-lean ground turkey
- 6 whole wheat hamburger buns, split
- 6 slices tomato
- 1 cup fresh baby spinach
- Place the onion, wine and garlic in a small saucepan. Bring to a boil; cook until wine is reduced to about 1/4 cup. Cool to room temperature.
- In a large bowl, combine the spinach, bread crumbs, 1/4 cup cheese, mustard, salt, pepper and onion mixture. Crumble meat over mixture and mix well. Shape into six patties.Free Issue Offer
- Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 165° and juices run clear. Serve on buns with tomato, spinach and remaining cheese. Yield: 6 servings.
- 6 cups cold 2% milk, divided
- 2 cups sugar
- 4 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 2 packages (3.4 ounces each) instant vanilla pudding mix
- 1 carton (8 ounces) frozen whipped topping, thawed
- In a large saucepan, heat 2-1/2 cups milk to 175°; stir in the sugar until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in vanilla.
- Place remaining milk in a large bowl; whisk in pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Stir into egg mixture. Stir in whipped topping. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
- Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 2-1/2 quarts.