Monday, July 16, 2018

Whole 30 Chicken Burgers with Eggplant over Arugula

Last summer, I discovered the Whole 30 way of eating. I did one successful Whole 30 that ended in September 2017. While eating Whole 30 meals, I realized how amazingly tasty healthy foods could be. I still try to eat Whole 30 compliant meals as much as I can (eggs, eggs, and more eggs), but have not gotten out the cookbook in awhile. I recently tried the recipe for these chicken patties with eggplant and it was so good!  The original recipe uses the grill for the chicken patties and eggplant, but I pan fried the chicken and roasted the eggplant. This meal was so filling and flavorful! The Whole 30 Cookbook has a recipe for homemade mayonnaise. I used a Whole 30 compliant mayonnaise (no sugar, soy free, made with avocado oil) and added in the fennel and garlic. The mayonnaise was amazing. After posting a picture of the meal on Facebook, many friends asked for the recipe, so I'm posting it here. Enjoy!

I made the decision that I am starting my next Whole 30 on July 18, 2018. Who wants to join me?

Recipe for Whole 30 Chicken Burgers with Eggplant over Arugula
For the mayonnaise
1 Tbsp. Extra Virgin Olive Oil
1 fennel bulb, trimmed, cored, thinly sliced and chopped
2 cloves of minced garlic
1/2 cup of Whole 30 Compliant Mayonnaise
For the Chicken Burgers
2 Tbsp. of dried basil
2 Tbsp. of minced roasted red peppers
1 tsp. of dried oregano
3/4 tsp. of kosher salt
1/2 tsp. of ground fennel seeds
 1 1/2 pounds of ground chicken (light and dark meat)
For the Eggplant
1 small or medium eggplant (l pound or less)
2 Tbsp. of Extra Virgin Olive Oil
Black Pepper
For assembling
4 cups of Baby Arugula
Tomatoes on the vine, sliced thin
Extra Virgin Olive Oil
Balsamic Vinegar

For the mayonnaise:
In a medium skillet, heat the olive oil over medium heat. Add in the fennel and cook for about 10 minutes, or until the fennel is softened and golden brown in color. Then add in the minced garlic and cook, stirring constantly, for one minute. Transfer the mixture to a small container and cool. Wipe out the skillet. Stir in the mayonnaise with the fennel and garlic. Cover with lid and chill in the refrigerator until ready to use.

Preheat the oven to 425 degrees. Slice the eggplant into 1/2-inch thick rounds. Put the olive oil in a bowl and get a rimmed baking pan ready. Slick each side of the eggplant rounds with the olive oil and then place on the baking pan. Sprinkle with salt and pepper. Place in oven, cook for 10 minutes. Flip, and then sprinkle the other side with salt and pepper. Cook for an additional 10 - 15 minutes.

For the patties:
While the eggplant cooks, combine the dried basil, peppers, oregano, salt, and fennel seeds in a large bowl. Add in the chicken and mix well, using your hands, until well combined. Form mixture into 4 patties, about 3/4-inch thick each. In the same skillet you used for the fennel and garlic, heat oil over medium high heat. Add in 2 chicken patties (if your skillet is large enough, you can cook all 4 at the same time) and cook 6 - 7 minutes. Then flip and cook for an additional 4 - 5 minutes or until chicken is cooked through. Remove from skillet and add in the rest of the patties and cook until done.

Arrange 1 cup of arugula onto four plates. Drizzle with olive oil and balsamic. Top with roasted eggplant rounds and tomatoes. Add on the chicken patty and top with the fennel garlic mayonnaise. Yum! 

Recipe makes 4 servings.
Recipe Adapted from The Whole 30 Cookbook