Intense flavors in a light and nutritious version for your daily well-being.
Por
Equipe Receita Solta
"Ground chicken burgers seasoned with smoked paprika and filled with melted mozzarella cheese in the center. Accompanied by velvety and light cauliflower puree beaten with garlic sautéed in olive oil, cream cheese, and butter."
- The sealed mozzarella cheese filling inside the chicken disc maintains the moisture of the lean white meat. - Carefully sealing the burger edges prevents the cheese from melting and escaping into the skillet during grilling. - Well-drained cauliflower puree replaces traditional mashed potatoes with a silky texture and low carbohydrate content.
In a large bowl, mix the ground chicken, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Mix gently with your hands until the seasonings are well distributed, without kneading the meat too much. Divide the mixture into 8 equal portions.
Take a portion of chicken and flatten it in the palm of your hand, forming a thin disk. Place a cube of light mozzarella cheese in the center. Top with another portion of flattened chicken and seal the edges well so the cheese is completely encased. Repeat the process with the remaining portions, forming 4 stuffed burgers.
Meanwhile, cook the cauliflower florets in boiling salted water for about 10-12 minutes, or until very soft. Drain the water well.
In a small pot, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute, until aromatic. Remove from the heat.
Transfer the cooked cauliflower to a food processor (or use a potato masher). Add the sautéed garlic, vegetable broth, light cream cheese, butter, parsley, salt, and pepper. Process (or mash) until you get a creamy and smooth purée. Taste and adjust the seasonings. Mantenha aquecido.
Heat 1 tablespoon of olive oil in a large non-stick skillet (or grill) over medium-high heat. Add the burgers and sear for 3-4 minutes on each side, until golden brown.
Reduce heat to medium-low, cover the skillet, and continue cooking for another 8-10 minutes, or until the chicken is fully cooked and the cheese inside is melted and bubbling. The exact time may vary depending on the thickness of the burger.
Remove the burgers from the skillet. Let them rest for 2 minutes before serving. Serve each Smoked Juicy Lucy Chicken immediately with a generous portion of the cauliflower and herb purée.
Encontramos os melhores utensílios e ingredientes para você preparar Smoked Juicy Lucy Chicken with Cauliflower Mash & Herbs com perfeição.
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- Spicy version: add half a teaspoon of ground cayenne pepper to the chicken batter and jalapeño zest. - Oven version: Bake the stuffed burgers on a greased baking sheet at 200°C for 18 minutes until golden on the outside. - Bacon version: incorporate tiny cubes of already fried and crispy bacon into the cheese filling before closing.
- Ground chicken breast can be replaced by ground chicken thigh meat or ground turkey meat. - Cauliflower can be replaced with cooked yuca (cassava) or white sweet potato for the mash. - The light mozzarella cheese can be replaced by thickly sliced prato cheese or mild cheddar cheese.
Store the chicken burgers and cauliflower mash in separate airtight containers in the refrigerator for up to 3 days. Reheat the chicken in a covered skillet over low heat for 4 minutes and the puree in a bain-marie or microwave.
The raw stuffed burgers can be frozen individually in plastic wrap for up to 2 months. Thaw in the refrigerator for 6 hours before grilling. Cauliflower puree does not freeze well because it releases water and loses creaminess.
Serve with a green leaf salad with lemon vinaigrette, grilled asparagus, or slices of fresh persimmon tomato.
Place the cheese cube in the middle of a thin chicken disk, cover with the second disk, and press the edges folding inward.
Steam the cauliflower or drain it very well on a clean cloth before blending with the cream cheese and butter.
Use an iron griddle over the grill to prevent the burger from breaking or the cheese from dripping into the coals.
Smoked paprika with garlic and onion powder provides depth of flavor that compensates for the low fat of the breast.
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