I turned 23 this weekend – whoohoo! It was a great birthday and I’m so thankful for all the people that made it special. For dinner, Drew and I went to a French restaurant we found on Scoutmob, so we assumed it would be fairly trendy. We walked in and were the youngest people by about 50 years. The only other people remotely close to us in age were two college girls sitting with their grandmother, who was probably 90. The elderly couple next to us were talking about editing the provisions of their will. But the French Onion Soup was fantastic and I guess it was only fitting that I celebrated gaining another year in a place frequented by people who have gained many years. Also, I ate a ton of decadent, delicious food this past weekend with all the birthday and Mother’s Day events, so I’m excited for a chance to tone it down this week and eat more wholesome things.
Enter the Green Goddess Chicken Burger: a grilled chicken burger topped with spinach and a homemade Green Goddess sauce. If you want to put sliced avocado on your burger, I think that would be a delicious addition (but I can’t say with absolute certainty because I’m allergic to avocado – boo). I absolutely love the addition of ground ginger to the Green Goddess sauce. I know it may seem weird, but it’s really subtle and a nice contrast to all the herbs. If you have any leftover sauce, it make a great salad dressing.
- For the Green Goddess Sauce:
- • ½ cup assorted herbs (I used equal parts chives, cilantro, and parsley)
- • 1 garlic clove
- • 1 cup greek yogurt
- • ¼ teaspoon ground ginger
- • 1 teaspoon white wine vinegar
- • 1 tablespoon honey
- • ¼ teaspoon salt + more to taste
- For The Chicken Burgers:
- • 1 pound ground chicken
- • 1 teaspoon paprika
- • 2 tablespoons mayonnaise
- • 4 hamburger buns
- • Garnish: Spinach, avocado, tomatoes
- Prepare the grill for direct grilling over medium heat. In a medium bowl, combine the ground chicken, paprika, and mayonnaise. Form into 4 patties.
- Place the chicken patties on grill and cook for 5-7 minutes per side. Use a meat thermometer to check for an internal temperature 165º before taking them off the girl. Remove from grill and let sit for 5 minutes.
- While the patties are grilling, make the Green Goddess sauce. In a food processor, process the garlic until finely chopped. Add the herbs and pulse again until finely chopped.
- Add the yogurt, ground ginger, white wine vinegar, honey, and salt. Process until well combined, with only small flecks of herbs remaining.
- When ready to serve, add a burger patty to each bun, top with Green Goddess sauce, spinach, and whatever other burger toppings you desire.
Adapted from Foxes Love Lemons