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Homemade Chicken & Veggie Burgers with Maple Glazed Shallots and Roasted Tomato Ketchup

Homemade Chicken & Veggie Burgers with Maple Glazed Shallots and Roasted Tomato Ketchup

The Best Homemade Healthy Burgers brimming with Veggies and topped with addictive Maple Glazed Shallots… and a recipe for Homemade Ketchup with Canned Plum Tomatoes!

Homemade Chicken & Veggie Burgers with Maple Glazed Shallots and Roasted Tomato Ketchup
Homemade Chicken & Veggie Burgers with Maple Glazed Shallots and Roasted Tomato Ketchup
Homemade Chicken & Veggie Burgers with Maple Glazed Shallots and Roasted Tomato Ketchup
You’ll love the Maple Glazed Shallots and Roasted Tomato Ketchup on top of the burger – add some healthy Cole Slaw 

For BEST Chicken Burgers – grind fresh chicken and then form into patties with veggies and seasonings.

Use a food processor and pulse chicken tenderloins and boneless, skinless chicken thigh meat until ground with a little texture.
You’ll notice the difference of GRINDING your own chicken.. and it’s so easy to do!
Chicken tenderloins are white meat (the part that’s attached to the breast) and are very tender – as the name implies. I’ve added some thigh meat for a little extra fat & flavor.

Cook indoors on a cast iron grill pan – or outdoors in warmer weather… smoking chips anyone?

Making the Chicken & Veggie Burgers:

Grind it fresh! I'm using Chicken Tenderloins and Thigh Meat for the Chicken Burgers
Grind it fresh! I’m using Chicken Tenderloins and Thigh Meat for the Chicken Burgers
Seasonings are added to the freshly-ground chicken with peppers and grated zucchini
Seasonings are added to the freshly-ground chicken with peppers and grated zucchini
4 Chicken Burgers are formed and cooed indoors on a cast iron grill pan
4 Chicken Burgers are formed and cooked indoors on a cast iron grill pan
4 Chicken Burgers are formed and cooed indoors on a cast iron grill pan
Chicken Burgers are glossy, chock-full with veggies and seasonings 

How to Make Homemade Ketchup Year-Round: Use Italian Canned Plum Tomatoes!

I just couldn’t wait for ripe summer tomatoes ~ so I created this recipe using the best quality canned tomatoes.
I love making my own ketchup, not too sweet with savory intense flavors. You can whirl it smooth or leave slightly chunky.

Homemade Roasted Ketchup with canned plum tomatoes
Homemade Roasted Ketchup with canned plum tomatoes

The First Step: Roasting the plum tomatoes in a hot oven (keeping the puree for later) lends enormous full-bodied flavor!

Sauté the ketchup base, start with sliced garlic, seasonings and then reserved puree. Cook down then add the roasted tomatoes; simmer 1 1/2 hours until thickened. Simply pulse until smooth in a food processor, or use a food mill.

ingredients for Homemade Roasted Ketchup with canned plum tomatoes
Ingredients for Homemade Roasted Ketchup with canned plum tomatoes

Canned Plum Tomatoes are the primary ingredient – so choose wisely!

Did you know MOST canned tomatoes contain Calcium Chloride and or Citric Acid (even some organic varieties)?
Neither ingredient is desirable – they are chemical additives… so buy an Italian product!

Use: One 28 ounce can Italian Peeled Whole Tomatoes (ingredients only tomatoes & tomato juice*), Tomato Paste, Apple Cider Vinegar, Light Brown Sugar, Fresh Garlic, Dried Onion Flakes, Chipotle Flakes, Cloves, Allspice, Celery Seed, Yellow Mustard Seeds and Sea Salt.
Please do not use canned tomatoes with “natural flavoring” they are chemicals too – look for an Italian brand. 

Brush plum tomatoes with extra virgin olive oil and roast in a hot oven fro Roasted Homeade Ketchup
Brush plum tomatoes with extra virgin olive oil and roast in a hot oven
Adding the ketchup ingredients to a food mill
I’m adding the ketchup ingredients to a food mill
Homemade Chicken & Veggie Burgers with Maple Glazed Shallots and Roasted Tomato Ketchup
Homemade Chicken & Veggie Burgers with Maple Glazed Shallots and Roasted Tomato Ketchup

Enjoy!
Karen

Homemade Chicken & Veggie Burgers with Maple Glazed Shallots and Roasted Tomato Ketchup

Homemade Chicken & Veggie Burgers with Maple Glazed Shallots

The Best Homemade Healthy Burgers brimming with Veggies and topped with addictive glazed Shallots... and a recipe for Homemade Ketchup with Canned Plum Tomatoes!
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
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Ingredients

The Chicken & Veggies Burgers

  • 1 1/2 pounds chicken tenderloins and boneless chicken thighs (weight before trimming)
  • 1/2 cup grated zucchini squeezed dry
  • 1/3 cup colorful peppers small dice
  • 1/4 cup fresh parsley cleaned, dried, coarsely chopped
  • 1 teaspoon chili seasonings can use ancho pepper
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon mexican oregano
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon sea salt

Maple Glazed Shallots

  • 1 large shallots
  • 2 teaspoons extra virgin olive oil
  • 3 teaspoon pure maple syrup (the real stuff!)
  • 3 pinches sea salt

Instructions

Prepare the Chicken & Veggie Burgers:

  • Trim chicken thighs of most of their fat. Remove white tendons from the tenderloins. Add all to a food processor and pulse until finely ground with a little texture. Add to a medium sized bowl.
  • Add the zucchini (squeezed dry), peppers, parsley and the seasonings - next 5 ingredients; chili powder through salt.
    Mix well with a large fork until all is well blended. Refrigerate until ready to grill (up to 12 hours.)

Make the Glazed Shallots:

  • Remove the papers from the 2 shallots, trim root end. Cut into 1/4" thick slices lengthwise - will have 4 - 5 for each shallot.
    Heat 2 teaspoons of evoo in a 10" skillet.
  • Heat the oil over medium heat, when hot add the shallot slices and cook until golden brown underneath. Carefully turn over, drizzle the maple syrup over them. Turn heat down to low and cover the pan with heavy foil. Cook about 8 minutes until the second side is golden and the shallots have cooked through.
    Set aside.

Grill the Burgers:

  • Heat a grill pan and brush with 1 teaspoon evoo. Raise heat to medium high. Form 4 even sized burgers - set them on waxed paper. Add to the pan and cook until strong grill marks are underneath, about 5 minutes. Flip over with a metal spatula. Turn the heat down to low. Cover with heavy foil. Let the burgers develop color on the second side. Cook until firm and cooked through* - about 4 - 5 minutes (will depend on the thickness of your burgers.)
  • Top the burgers on buns, if using - add 2 glazed shallots on each.
    Serve with Karen's Roasted Tomato Ketchup!

Notes

This recipe may not be reproduced without the consent without the consent of its author, Karen Sheer. 
COURSE: Main Course
CUISINE: American
KEYWORDS: homemade chicken & veggie burger, maple glazed shallots
Nutrition Facts
Homemade Chicken & Veggie Burgers with Maple Glazed Shallots
Amount per Serving
Calories
242
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
109
mg
36
%
Sodium
 
784
mg
34
%
Potassium
 
775
mg
22
%
Carbohydrates
 
7
g
2
%
Fiber
 
1
g
4
%
Sugar
 
5
g
6
%
Protein
 
37
g
74
%
Vitamin A
 
1166
IU
23
%
Vitamin C
 
26
mg
32
%
Calcium
 
36
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Homemade Roasted Ketchup with canned plum tomatoes

Karen's Roasted Tomato Ketchup

A savory Ketchup - better than store-bought with intense roasted tomato, garlic and spices flavor. Dollop on a burger or dunk fries in it.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 24 2 T. servings; makes 1 1/2 cups
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Rate this Recipe

Ingredients

  • 28 can Italian plum tomatoes with puree* (one without "natural flavoring")
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon extra virgin olive oil
  • 1 1/2 tablespoon fresh garlic peeled, thinly sliced (from 5 small cloves)
  • 1 1/2 teaspoon dried onion flakes
  • 1/4 teaspoon chipotle flakes (these are smokey) or chili flakes
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon celery seed
  • 1 teaspoon yellow mustard seeds
  • 1/3 cup coconut palm sugar or light brown sugar
  • 2 tablespoon light brown sugar
  • 1 teaspoon sea salt

Instructions

  • Add the opened can of plum tomatoes in a sieve over a medium sized bowl. Gently squeeze the juice and seeds out of the plum tomatoes, not breaking them up too much.
    You will have 1 1/2 cups of juice/puree to add to the pot; set aside.
  • Preheat oven to 400 degrees.
    Line a half sheet pan with parchment paper. Add the plum tomatoes, I broke them in half lengthwise. Brush with 1 tablespoon of olive oil - place in oven to roast. Cook for 20 - 20 minutes until just golden around the edges.
  • While the tomatoes roast, start the ketchup base. In a heavy non-reactive pot, add 1 teaspoon olive oil and the garlic. Cook for 2 minutes, stirring over low heat until just golden around the edges.
    Add the spices; onion flakes, chipotle flakes, cloves, allspice, celery seed and mustard seed.
  • Stir over low heat 1 minute to toast the spices. Add the sugar, stir well. Add the 1 1/2 cups reserved tomato juice - bring to a boil, stir well; cover and set the heat to a low simmer. Cook until tomatoes have roasted.
  • Roast the tomatoes for 20 - 22 minutes until they are dry and a touch golden around the edges. Remove from the oven and carefully add them to the pot. Give a big stir, cook over a low simmer for 1 hour and 15 minutes until reduced a little and flavorful.
    Uncover and cook for 5 minutes over a bare simmer. Cool slightly.
  • Puree the ketchup in a food processor or pass through a food mill (as I did!)
  • Cool, then refrigerate in a glass airtight container. Use within 3 weeks.

Notes

* Plum Canned Tomatoes I used: Mutti brand; Canned Peeled Whole Tomatoes - Ingredients: Whole Peeled Tomatoes, Tomato Juice (non-GMO, no natural flavorings.)
This recipe can not be reproduced without the consent of its author, Karen Sheer.
COURSE: dipping sauce, side condiment
CUISINE: American
KEYWORDS: homemade ketchup
Nutrition Facts
Karen's Roasted Tomato Ketchup
Amount per Serving
Calories
102
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
788
mg
34
%
Potassium
 
913
mg
26
%
Carbohydrates
 
23
g
8
%
Fiber
 
5
g
21
%
Sugar
 
14
g
16
%
Protein
 
4
g
8
%
Vitamin A
 
577
IU
12
%
Vitamin C
 
45
mg
55
%
Calcium
 
153
mg
15
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.

Homemade Chicken & Veggie Burgers with Maple Glazed Shallots and Roasted Tomato Ketchup

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