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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Pecan Shortbread With Vanilla Salt Petite Cookies

Pecan Shortbread With Vanilla Salt Petite Cookies

Melissa picked up this sweet treat by Chef Carla Hall at this year’s EPCOT Food and Wine Festival.

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My Apple Wood Smoked Turkey Sausage And Asparagus Frittata

 

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This dish is great to have any time of day and can be served hot or at room temperature. When you’re not sure what to make, frittatas are a great way to use up your leftovers.

 

Apple wood Smoked Turkey Sausage And Asparagus Frittata

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Chili Lime Spiced Chicken Burgers

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Chicken burgers are a great alternative to ground beef. Known to be a healthier option, they can be made using whatever flavors you like. Today I’m using a Chili Lime Spice Blend. Ground chicken acts as a blank canvas, these big bold flavors in this spice blend are perfect. These are my Chili Lime Spiced Chicken Burgers.

For my Jumbo-Style Heirloom Tomato Salsa just click on the link at the bottom of this post. It’s the perfect side for these delicious burgers.

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Guacamole (4)

Limes

 

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Chili Lime Spice Blend

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Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Yields: 4 servings
Equipment: 12-inch cast-iron skillet, large mixing bowl, Chef’s knife

Ingredients:
1 pound of ground chicken
2 tablespoons of Chili Lime Spice Rub
2 tablespoon of dried oregano
1 tablespoon of Italian flat-leaf parsley, finely chopped
2 tablespoon of garlic, freshly grated
1 tablespoon Kosher salt
1 teaspoon of fresh ground black pepper
Canola oil
4 slices of Pepper Jack cheese
2 avocados, pit removed and sliced
2 limes juiced
4 bakery-style hamburger buns, buttered and toasted

Directions:
Preheat oven to 250-degrees F.
In a large mixing bowl add the ground chicken, chili lime spice blend, freshly grated garlic, dried oregano, finely chopped flat-leaf parsley, Kosher salt, and fresh ground black pepper. Using a fork combine the spices so it’s evenly distributed through the meat. Gently pat the meat down into the bowl. Score the meat across and up and down with your hands making four equal sections. This will help to ensure the patties are the same size. Take one of the sections in your hands and form a patty. Transfer the patty to a baking sheet pan. Repeat the process forming the remaining patties.

While the cast-iron skillet is heating up over medium heat, lightly brush both sides of the seasoned chicken patties, with Canola oil. Allow the skillet to get really hot.

Set the four patties in the skillet and don not touch them Cook for 7 minutes per side. Take a small knife making a small cut in the center of the patties, if the juices run clear and you see no pink in the center, they’re fully cooked.

Note: Cook time may vary depending on the thickness of the patties.

Transfer the four cooked chicken burgers to a rimmed baking sheet pan. Place a slice of cheese on each patty placing them into the preheated oven to melt the cheese.

While that’s happening, wipe the skillet out. The burner still set on medium, add two tablespoons of butter swirling the butter around to coat the skillet. Place 2 buns into the skillet to toast, 1 to 2 minutes. Repeat the process toasting the remaining buns.

On a large plate have your toppings ready.Β  Squeeze fresh lime juice over the avocado slices. This will prevent them from turning brown too quickly. Sprinkle with Kosher salt and fresh ground black pepper to taste.

I found some beautiful heirloom tomatoes, so I thought I’d make a Jumbo-Style Heirloom Tomato SalsaΒ to have alongside my Chili Lime Spiced Chicken Burgers.

Jumbo Style Heirloom Tomato Salsa

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