We can’t let grilling season pass by without putting the meat mincer attachment to use! Perfect for freshly made burgers using whatever kind of meat you want. We’ve used chicken thighs to create a flavorful and juicy burger stuffed with feta cheese and fig jam. Then we broke out the blender attachment to quickly whip up an arugula walnut pesto to go along with them. And if you really want to go all out, well, the mixer does an excellent job making homemade hamburger buns.
From AnkarsrumUSA recipe developer, Carmi Adams:
When using the meat mincer attachment, there are 2 helpful and important tips.
1: Chill your meat in the freezer for a bit. Really cold meat will have a much nicer texture once ground, especially poultry.
2: The discs and blade are not dishwasher safe and can rust easily. Wash and thoroughly dry after each use and then rub with a little oil to help keep in good condition.
I like my burgers to have lots of flavor, so I’m always either mixing ingredients in with the ground meat, or stuffing the burgers. The key to a stuffed burger is to form thin patties, then sandwich them together with the filling between them.
Now what’s a burger without condiments? This pesto forgoes the usual ketchup/mustard/mayo and pairs really well with the feta and fig flavors.
I like to add a touch of fig jam on the hamburger bun as well as some fresh arugula to layer on the burger. But feel free to play around with your favorite burger toppings!
Please let us know if you have any questions or comments about this recipe. We hope you all are having a great summer, wherever you may be. Happy grilling!
Feta and Fig Chicken Burgers with Arugula Walnut Pesto
Prep Time: 30 minutes
Cook Time: 14 minutes
275 g. (1 1/4 cups) olive oil
6 cloves garlic, peeled
120 g. (3 cups) fresh baby arugula
20 g. (1/2 cup) fresh basil
112 g. (4 oz.) parmesan cheese, finely shredded
130 g. (1 cup) walnuts
(3 pounds) boneless skinless chicken thighs, cut into 1-2 inch chunks
freshly ground black pepper
227 g. (8 oz.) feta cheese, crumbled
150 g. (1/2 cup) fig jam or preserves
For servings buns, favorite burger toppings
Set up the Ankarsrum mixer base with the blender attachment. Place the pesto ingredients in the blender in the order they are listed. Blend on high speed (6 o’clock) until a slightly chunky consistency is achieved. Place in a lidded container and store in the refrigerator until ready to use. Can be made several days in advance.
Spread the chicken out on a large tray or baking sheet and place in the freezer for 30-45 minutes, along with the metal components of the meat mincer attachment.
Assemble meat mincer attachment and turn the speed to medium high (4-5 o-clock). Place a large bowl underneath to catch the freshly ground chicken. Use the plunger to push the chicken through.
Season the ground chicken with salt and pepper according to personal preference.
Mix together the feta and fig jam in a small bowl.
Divide the meat into 16 equal portions (86 g. / 3 oz.). Flatten each portion into a thin patty. Place a heaping tablespoon worth of filling on half the patties. Top with remaining patties and firmly pat all the way around to seal edges.
Preheat gas or charcoal grill to high. Grill 5-7 minutes per side. Alternately, cook on a well greased griddle or large skillet over medium high heat on a cooktop for approximately 4 minutes per side.
Spread pesto on hamburger buns and top with patties. Serve with any other burger toppings that are desired.
Yield: 8 hamburgers