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Wednesday, October 12, 2011

Kalamata Olives & Havarti Chicken Burgers with Oregano Fried Potatoes

I know...a weird combination but they were actually very tasty(even though the olives look like cherries in the picture). However, if I make these again, I'll probably make a couple of changes.

1. Use a regular grill vs. my indoor one(it was raining and I didn't feel like standing outside). By the time I got decent grill marks on my burgers, they were a little dried out.

2. Use a slightly less olives. Kalamata olives are VERY potent and you have to really like their flavor or it could be a little too much.

Kalamata Olives & Havarti Chicken Burgers
1 lb. Ground Chicken
2oz. Havarti Cheese, diced in small pieces
1 tbsp. Fresh Rosemary, chopped
12 Kalamata Olives, pitted and chopped
1 Clove Garlic
2 tbsp. Extra Virgin Olive Oil

Mix all ingredients together until well blended and form 4 patties. Grill until internal temperature reaches a minimum of 165 degrees. Serves 4.

Next, I was in the mood for some french fries with our burgers so instead of the traditional way, I cut them up into small cubes, fried them, then tossed them in a mixture of salt, pepper and oregano...Yum!

Oregano Fried Potatoes
5-6 Medium Russet Potatoes, peeled and cut into 1/2" cubes
1/2 c. Extra Virgin Olive Oil
1/2 c. Canola Oil
2 tsp. Kosher Salt
1/4 tsp. Dried Oregano
1/4 tsp. Fresh Ground Pepper

In a large frying pan, heat the oil and add the potatoes. Allow potatoes to get golden brown, remove from the oil and drain on paper towels or a brown paper bag to remove excess oil. In a separate bowl, mix together your seasonings and add the cooked potatoes. Toss well. Serves 4.


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