Name: Cheddar Chicken Smash Burger with Sautéed Bell Pepper & Mixed Greens
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 sticks celery; ¾ (227 g) block cheddar cheese; 3 cloves garlic; 1 ½ small pkgs grape tomatoes; 3 green bell peppers; 0.68 kg ground chicken; 1 small bunch Italian (flat-leaf) parsley; ½ medium red onion; 1 ½ (142 g) pkg spring mix (mixed greens); 6 whole grain buns or rolls; black pepper; cumin, ground; Dijon mustard; extra virgin olive oil; mayonnaise; salt; white wine vinegar

Cheddar Chicken Smash Burger with Sautéed Bell Pepper & Mixed GreensCheddar Chicken Smash Burger with Sautéed Bell Pepper & Mixed Greens — a 40-minute dinner recipe with 17 ingredients, serving 6.Ingredients

3 sticks celery

¾ (227 g) block cheddar cheese

3 cloves garlic

1 ½ small pkgs grape tomatoes

3 green bell peppers

0.68 kg ground chicken

1 small bunch Italian (flat-leaf) parsley

½ medium red onion

1 ½ (142 g) pkg spring mix (mixed greens)

6 whole grain buns or rolls

black pepper

cumin, ground

Dijon mustard

extra virgin olive oil

mayonnaise

salt

white wine vinegar

Instructions

Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)

Shave parsley leaves off the stems; discard stems and mince the leaves. Peel, halve, and mince onion; peel and mince garlic. Divide the parsley, onion, and garlic between two large bowls. Set one bowl aside for the salad.

Add chicken, Dijon, and spices to the remaining bowl. Use your hands to combine the chicken mixture. Form into 6 equal-sized "meatballs" and place on a plate. Set aside.

Trim, seed, and slice bell peppers lengthwise into thin strips.

Preheat a large skillet over high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Add bell pepper and salt; sauté until charred and tender, 3-4 minutes. Transfer peppers to a large plate and loosely cover with aluminum foil. (Reserve skillet for the next step.)

Return skillet to medium-high heat, add more oil, and swirl to coat the bottom. Working in batches if necessary, add meatballs to the skillet, spacing them out; press down with the bottom of a spatula to form ½-inch thick patties. Cook, undisturbed, until golden on one side, about 3 minutes.

Meanwhile, thinly slice cheese.

When the burgers are done on one side, flip and top with cheese. Continue to cook until cheese melts and burgers are cooked through, 3-4 minutes more. Add burgers to the plate with the bell pepper and re-cover with foil.

While the burgers are cooking, add additional oil, mayo, vinegar, Dijon, salt, and pepper to the bowl with the remaining parsley, onion, and garlic. Whisk to combine the dressing.

Trim and slice celery crosswise into thin pieces. Add to the bowl with the dressing.

Halve tomatoes. Add to the bowl, along with the mixed greens, and toss to combine the salad.

Toast buns if desired.

Spread additional mayo over the bottom half of each bun; top with a cheesy chicken patty and sautéed bell peppers. Close with the top half of each bun.

To serve, divide smash burgers and salad between plates. Enjoy!

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