By Alicia Ross
What’s your favorite kitchen gadget? I have to say mine is my instant-read thermometer. Without it, I inevitably overcook my meat.
While I have tried the techniques TV chefs demonstrate by touching, poking and otherwise prodding their meat to test for doneness, I can’t seem to master it. And, obviously, you can’t just look at meat to tell if it’s done. So I whip out my handy-dandy instant-read thermometer.
There are all kinds of instant-read thermometers, and you can spend upward of $100 for the “professional” kind. But it’s not necessary. The more bells and whistles the thermometer has — as well as temperature range — the higher the price. So evaluate your cooking style before you spend big bucks. If you’re just purchasing an instant-read thermometer for the first time, buy a cheaper one and see how much you use it.
But I bet you’ll use it often, especially when cooking recipes like today’s Quick Ground Chicken Burgers. Let me hear what you think at www.kitchenscoop.com.
For the burgers:
1 lb. ground chicken
1 (14½-oz.) can petite diced tomatoes (no-salt-added), drained well
1 tbsp. (canned) chopped green chiles
Juice from ½ lime
1 large egg, beaten
¼ cup prepared plain bread crumbs
Sliced provolone cheese
Toasted sesame seed buns
In a large bowl, mix together chicken, well-drained tomatoes, chiles, lime juice, egg and bread crumbs. Divide and form into 4 equal-size patties, about 1 inch thick and 3 to 4 inches across.
Heat a nonstick skillet over medium. Cook burgers for 3 to 4 minutes on each side, or until burgers’ temperature reaches 165 degrees and they are cooked through. (Burgers can also be grilled on a griddle pan.) Serve immediately as desired.
Makes 4 servings.
Each burger (without bun or toppings) contains about 261 calories, 10 grams fat (3 grams saturated), 147 milligrams cholesterol, 36 grams protein, 6 grams carbohydrates, 2 grams dietary fiber, 136 milligrams sodium.