One of my latest “required duties” for The Local Dish is to try out recipes and snap some interesting photos of the final plate. It’s fun, focused (no pun intended), and my family is loving the end rewards! Last Sunday I tackled this grilled chicken burgers with garlic aioli recipe that originated through Seattle-based writer, Amie Simon who writes about creating tasty fresh meals using ingredients from her local CSA delivery box.
Since I don’t belong to a CSA, I found everything I needed at the local food coop. Rather than serve it with a side of heirloom tomatoes (recommended by Amie in late September) – I went with fresh steamed “tooth tender” asparagus which is in season and made the perfect balance. In the end, it was a fairly quick and easy meal to prepare, scrumptious. Try it and let The Local Dish know how you like it!
For the Garlic Aioli:
3 tablespoons mayo
2 cloves garlic
fresh lemon juice
For the burgers:
2-3 chicken breasts (depending on size)
Note: I halved these so they wouldn’t overwhelm the bun and we’d have leftovers.
salt and pepper to taste
1-2 tablespoons olive oil
1 medium cippolini onion, sliced thinly
2-3 red peppers
4 wheat buns
It’s easiest if you make the garlic aioli first and then put it in the fridge so the flavors blend while you cook. In a small bowl, chop or press garlic cloves and add to mayo. Squeeze 1/2 lemon into mixture, stir well and set aside.
Set grill at medium-high heat, generously salt and pepper the chicken, and cook them until the internal temp is 160 (about 15 minutes each side).
When there’s about 15 minutes left of cook time on the chicken, trim the stems off peppers, remove seeds, and split them open so they lie flat on the grill. Pour olive oil into a saucepan, add sliced onion and sauté over medium heat until golden brown. Grill peppers for about 5-6 minutes, until semi-soft (some black spots on the skin are just fine).
When internal temperature of chicken reaches 160 degrees, spread aioli on buns, add chicken breasts and top with slices of pepper and sautéed onions.
Note: I had to resist the urge to add more spices to the chicken than salt and pepper. But in an effort to honor Amie’s recipe, I held back and am glad I did. The flavors of the roasted peppers and sauté d onion were incredible, and the Aioli added a perfect zesty flavor.