Grilled Chicken Burgers

Chicken "burgers" are a staple in our summer menu. Free-range organic ground chicken is pretty easy to find at co-ops or Whole Foods (it'll be great when Sweetland Farm is ready with their chicken). Making ground chicken is easy in the food processor, so find the best chicken you can to start with.

Ingredients:
1 lb ground chicken
2 tsp minced fresh ginger
1-2 cloves of garlic, minced
2 green onions, minced
1 tsp thai red chili paste
2 tsp Kirkland organic seasoning (all ingredients are listed on label - nothing funky like "natural flavors" or other "spices," which usually means MSG)
1 free range organic egg (preferrably right from the farm)
1/4 c. organic whole grain bread crumbs or a variation

Mix together and form four patties. Grill to 160 degrees.

Variations:
Make your own teriyaki sauce and glaze the chicken patties while grilling:
1/2 c. naturally fermented soy sauce
1/2c. rapadura or honey or both
mnced ginger
minced garlic
arrowroot powder mixed with a little water
Cook until slightly reduced and it starts getting thick

If serving on sprouted wheat buns or pocket bread, use homemade mayo recipe from Nourishing Traditions, page 137. Serve with avocado slices, red onion, lettuce, tomato.

Miso Halibut with Mango Salsa

I know it's been a while since I've posted. End of school activities and a heavy workload have distracted me for several weeks. I made wild caught halibut this last weekend and it got rave reviews from the fam. Costco had a great deal on this gigantic piece of fish!

Halibut marinade
Halibut (I used 2 lbs, but we had a few guests with us that night and we ate it all)
Miso paste - unpasteurized, organic (about a 1/2 c.)
Honey (about 1 tbsp - not much)
White wine or mirin (about a 1/4 c.)
Fish sauce (about a tbsp- I use Thai Kitchen brand)

Mix the above ingredients together and place in large glass pan to marinate. Make sure you spread it over the top of the filet too. Place in fridge for 30 minutes.

Mango Salsa
1 large ripe mango, chopped
1/2 red onion, diced
1 1/2 avocados, chopped
lots of chopped cilantro
lots of lime juice
sea salt
1/2 tsp of raw apple cider vinegar
Mix together, cover and place in fridge until ready to serve.

Just before grilling, squeeze the juice of one lime on each side of the fish. I grilled the halibut and it sort of fell apart of me, so you really want to use a grilling fish basket or a mesh grill grate. I didn't have either of those things handy, so I risked it. I still had big chunks of fish to serve, however.

Yum!