Sunday, 9 June 2013

Chicken Florentine Burgers Recipe

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Just try effective your guests that a formula this delicious is healthier, too. These wet, beast hamburgers are packed with fresh vegetables, dairy products and lots of great cooked taste. —Mary Cannataro, Chi town, Illinois
Chicken Florentine Burgers Recipe


    1-1/2 glasses sliced sweet onions
    1-1/2 glasses dry white bottles or reduced-sodium poultry broth
    3 beans cloves, minced
    1 package (10 ounces) frozen sliced green spinach, thawed out and packed dry
    2/3 cup dry breads crumbs
    1/4 cup plus 6 tbsps destroyed Gruyere or Europe milk prodocts, divided
    1 tbsp Dijon mustard
    1/2 tsp. salt
    1/2 tsp. pepper
    3/4 lb floor chicken
    3/4 lb extra-lean floor turkey
    6 whole wheat cheese pizza buttocks, split
    6 pieces tomato
    1 cup fresh baby spinach


    Place the red onion, bottles and beans in a small pot. Bring to a boil; cook until bottles is decreased to about 1/4 cup. Cool to 70 degrees.
    In a large bowl, combine the green spinach, breads food crumbs, 1/4 cup dairy products, mustard, sodium, spice up and red onion combination. Fall apart beef over combination and miks well. Shape into six patties.
    Using long-handled tongs, dampen a paper towel with cooking oil and lightly coat the bbq grill rack. Grill hamburgers, covered, over medium warm or broil 4 in. from the warm for 5-7 minutes on each side or until a beef temperature gauge flows 165° and fruit juices run clear. Serve on buttocks with tomato, green spinach and remaining dairy products. Yield: 6 meals.

Nutritional Facts 1 hamburger is equal to 407 calories, 12 g fat (4 g soaked fat), 72 mg cholisterol, 740 mg sodium, 41 g carbuhydrate, 7 g fiber, 36 g proteines

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