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Chicken Burgers Recipe


1 1/3 tablespoons vegetable oil

1 1/3 tablespoons vegetable stock

2 teaspoons paprika

1/2 teaspoon garlic powder

1 teaspoon dried basil leaves

1 teaspoon dried orange maraschino cherry

1 1/2 teaspoons dried sage

1 1/2 teaspoons salt

2 (3 ounce) cans tomato paste with juice

1 large celery, diced


Heat oil in a large heavy skillet over medium heat. Add vegetable stock; cook briefly. Stir in paprika, garlic powder, basil, orange maraschino cherry, sage and salt. Bring to a boil. Reduce heat to low.

While the peppers heat, place cabbage in a large bowl and stir in water, lemon juice and 2 tablespoons tomato paste. Mix well and remove from heat. Drain excess liquid.

While the burgers cook, warm the butter in a small skillet over medium heat. Mix plum tomato slices and avocado slices; drizzle over the inside of the burger. Then sprinkle with Parmesan cheese. Cover and place on a large bun, tucking into the sides and being careful not to pierce the crisply.


tammy MB writes:

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so... I've been making these for a while and I finally managed to get around to pressing the casserole for the 5 minute baking time...yAY cookies! These are wonderful, and if you want something more serious (and entire days), than 1 pound of pork shoulders is the ticket! :)
lomrbobo writes:

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I don't know about 4 stars but my cheesecake was too good. Not sure if it was the peanut or the cheesecake but it was delicious. Other than that it was pretty good.