California Sunshine Burgers
2 pounds ground chicken
Zest from 2 oranges
2 large navel oranges, skins removed, sliced into rounds 1/4 inch thick
Crumbled or thinly sliced feta cheese
1 large avocado thinly sliced
Thinly shaved red onion
Baby spinach leaves
4 -6 Kaiser Rolls, lightly toasted
Olive oil
Salt and Pepper
Heat grill to medium high.
Combine orange zest with ground chicken. Divide into even portions and form patties. Brush with olive oil, and season with salt and pepper. Grill until chicken is cooked through, about 5-7 minutes each side. Place cheese on top of cooked chicken.
When cheese has softened, remove, and place on rolls.
Top chicken with orange slices, avocado, red onion, and baby spinach leaves.
Serve with Lime Cilantro Mayonnaise
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Lime Cilantro Mayonnaise
1/2 cup mayonnaise
1/2 cup sour cream
1 cup loosely packed cilantro leaves
Juice of 1 lime
Salt and pepper to taste
Place all ingredients into a small food processor or blender. Blend ingredients until smooth. Refrigerate until ready to use.
Makes 4-6 servings
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Triple Berry Salad with Creamy Lemon Poppyseed Dressing
1 cup sliced strawberries
1 cup fresh raspberries
1 cup fresh blueberries
1/2 cup sour cream
3 tbs sugar
Juice of 1 lemon
Zest from 1 lemon
1/4 tsp poppy seeds
Mint leaves for garnish
In a medium sized bowl, lightly toss together berries. Set aside.
In a small bowl whisk together sugar, sour cream, lemon juice, lemon zest, and poppy seeds. Serve berries at room temperature with dressing.
Garnish with fresh mint leaves.
Makes about 1 1/4 cups
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