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Spiced Chicken Burgers on Naan with Persimmon Grapefruit Salad

 
Salad Ingredients:
  • 1/8 cup red onion, thinly sliced
  • 1 Tbsp. salt
  • 1 fully ripe Hachiya persimmon, flesh scooped out
  • 1 grapefruit, segmented
  • Pinch chili flakes
  • Juice of ½ lime
  • Mint, freshly chopped
  • Extra virgin olive oil to taste
Burger Ingredients:
  • 1 lb. ground chicken
  • 3 green onions, finely chopped
  • ½ bunch fresh mint , finely chopped
  • 1 egg
  • ½ tsp. ground cumin
  • 1 tsp. sweet paprika
  • Salt and pepper to taste 
  • Olive oil for baking
  • Organic greens, yogurt and sliced avocado for garnish
  • Naan bread, optional 
 
Method:
  1. In a small bowl, sprinkle onion with salt and let stand 20 minutes while preparing remaining ingredients. Combine other salad ingredients and let stand.  When onions have softened, rinse them thoroughly in cold water to remove salt.  Add to bowl with salad ingredients. 
  2. For burgers, combine all ingredients in medium bowl and knead gently with hands just until ingredients are evenly blended.  Shape into 4 equal burgers and refrigerate until ready to cook. 
  3. Preheat oven to 375 F. 
  4. Line a baking sheet with parchment paper or drizzle with olive oil.  Bake burgers for 17-20 minutes at 375 degrees until a thermometer reads 165 degrees when inserted into the middle.  Ensure burgers are thoroughly cooked because chicken must be well done. 
  5. Place the burger on ½ a piece of naan (if using) on a dinner plate and arrange slices of avocado on top.  Drizzle with yogurt, if desired.  Place a handful of greens beside it and spoon some of the persimmon salad over top of greens.  Drizzle with good quality olive oil and the juices in salad. 
*Serves 4
 
 

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Monday, January 18

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Tue 30 Marilyn’s Big Little Experts! 
Wed 31 The latest fitness trends
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