The Ultimate Grilled Burger Wrapped in Lettuces with Onion and Heirloom Tomatoes ~ Homemade Ranch Dressing. Pulse chicken in a food processor, then add vegetables and seasonings for these amazing burgers
- 2 pounds chicken tenderloins, tendons removed ( I use organic)
- 2 teaspoons fresh garlic, peeled and finely grated (or minced)
- 3 tablespoons fresh oregano, cleaned, dried and chopped
- ½ cup zucchini, cleaned, grated (not packed)
- 2 tablespoons quinoa flakes, or ground oats
- 1 ½ teaspoons smoked paprika
- ½ teaspoon sea salt, or more to tasre
- ¼ teaspoon freshly cracked black pepper
- 3 tablespoons roasted red peppers, small chop
- 12 slices heirloom tomatoes, try different varieties, 1/3″ thick
- 6 slices vidalia onion, 1/3″ thick
- 6 large boston lettuce leaves, cleaned and dried
- 6 large radicchio leaves, cleaned and dried
- 1 recipe: Homemade Zesty Ranch Sauce & Dressing, see recipe
Grind the Chicken for the Burgers:
Clean and dry the tenderloins (white tough tendons removed with a small knife.)
Place 1/3 of them in a small 4 cup food processor. Pulse to “grind” – 6 times until finely chopped, but not minced.
Place in a large bowl. Continue with the next 1/3 – then the last 1/3.
If using a large food processor, can do the whole batch at once, pulsing – stir up half way with a rubber spatula.
Mix Ingredients Together:
To the bowl, add the next 8 seasonings – garlic trough roasted peppers. Stir well to lend with a large fork.
Refrigerate, covered until ready to use.
Form 6 patties and place them on a waxed paper lined pan to hold.
(Can freeze some of the patties if you wish for another time.)
Time to Grill:
Set grill to high heat, brush with neutral oil. When good and hot, brush the tops of the burgers with a little oil, and place them oiled side down on the hot grill.
Cook until strong grill marks form, turn over with a metal spatula, turn down to medium heat.
Cook until firm and done, about 15 minutes total. Should be cooked through and juicy.
Remove the waxed paper, add burgers to the tray.
Lay radicchio leaves inside boston lettuce leaves – make 6 piles.
To each: top with an onion slice (will not get the lettuces soggy), add a warm chicken burger, one tablespoon of ranch sauce and the tomato slices on top.
Easy to eat!: Pick up burger wrapping it with the lettuce leaves.
Serve extra Ranch Sauce on the side.
This recipe may not be reproduced without the consent of it’s author, Karen Sheer.