Gluten free chicken with leeks hamburger
15
15
6
No
Ingredients
- 15 ml (1 tablespoon) of olive oil
- 500 ml (2 cups) of Les Cultures de chez nous sliced leeks
- 30 ml (2 tablespoons) of 2% nature flavored yogurt
- 30 ml (2 tablespoons) of white chia seeds
- 454 g (1 pound) of chopped chicken
- 125 ml (1/2 cup) of grated strong Cheddar cheese
- Gluten-free ground salt and pepper up to taste
- Gluten free kaiser bread with quinoa
- Collard greens leaf or chard
- Portobello mushrooms cap
- Potato peel
Preparation
Side-by-side mode- In a pan, brown leeks in olive oil until tender. Cool down.
- In a small bowl, mix chia seeds and nature yogurt. Set aside. Chia seeds will puff and form a paste with yogurt.
- In a large bowl, mix leeks, meat, cheese and the chia mixture. Salt and pepper.
- Make 6 meatballs. Keep in the refrigerator.
- Preheat BBQ at medium heat. Oil grills with vegetable oil or lay an aluminium paper over the grill and brush with olive oil.
- Bake meatballs for about 3 to 5 minutes over each side or until meat is entirely baked.
- Bread or bread substitues:
- If you use mushrooms, Collard greens leaf or chard, brush with olive oil. If you use potatoes, brush it. Prick flesh with a fork, microwave for 8 to 12 minutes at high heat. Cool down. Slice potatoes in 2 over the lenght. Remove flesh and brush over the exterior and 1 cm around inside with olive oil.
- Grill gluten free quinoa kaiser breads or else; potato peels, Collard greens leaf, chard or mushrooms. Leaves will be ready in 2 minutes on barbecue. Mushrooms or potato peels will take up to 3 to 5 minutes.
Chef’s note
Those hamburger versions are interesting, since it offers a variety of the same recipe. If you opt for the version with the leaf, garnish it with garnishings and close it over itself and fix it all with a toothpick. If you try the version with potato peel, garnish it with garnishings then add a meatball. Little tip: make your meatballs oval to fit it better inside the potato peel.
