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Blue Apron Review & Thai Chicken Burgers

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This is a review of Blue Apron & their Thai Chicken Burger Recipe. I was not compensated by Blue Apron for this review.

Thai Chicken Burgers

Recently a couple friends of ours, we shall call them the Birdtails (long story unimportant story) offered Chuck and I the opportunity to try out Blue Apron. Apparently after you receive a few deliveries you can then let someone else try it out for free, which is a pretty cool way for them to build business if I do say so myself. I wasn’t planning on reviewing it, but I really want to share this amazing burger recipe so I figured it was only fair.

I like to cook so this was never really something that interested me however with the wedding coming and all the crafts that I had going on I thought that it would a good time to try it out. For that purpose it worked out great. I didn’t have to meal plan or grocery shop and everything comes premeasured, with instructions so food life was pretty easy. Most of the recipes were pretty good, especially these burgers, which we will get to soon. However I did have a few qualms; while all the packaging is recyclable it’s still a lot of packaging, and my environmentalist heart just can’t stomach that. The other thing was the delivery times, wed, thurs, fri, or sat for my area just doesn’t work the end of the week is always tough for us, because we travel or go to my parents for dinner, so I’d prefer a Monday or Tuesday delivery. I also think that the recipes available might be a little too much for a picky eater, there aren’t any plain Jane recipes here folks, this is geared toward foodies. As you can probably tell my gripes are few for the huge benefit that comes from the service, and the awesome food that results.

So now that the review is out of the way let’s talk burgers.

Thai Chicken Burgers

I absolutely loved these burgers, like can’t stop thinking about them, must make them again soon, they might be my favorite burger ever, kind of love. I was not expecting this. In fact I was expecting to hate these. You see lemon grass and I don’t generally get along. I’ve had it in tea, and occasionally in food, and every time after a few tastes, my stomach does a back flip and it takes everything I have not to throw it up (sorry; truth). My feelings for cilantro aren’t far off, while cilantro doesn’t make my stomach flip, I can only handle a small amount before it takes over my taste buds and the rest of the dish is ruined. In this case though I was piling it on! It was all just so good together. So amazingly wonderfully good!

Now the hoisin mayo is the stuff that dreams are made of in burger world. A two ingredient simple sauce that really brings the whole burger together. Its hard to say what my favorite part of this burger was, everything went so perfectly together and the overall flavor was spot on.

Thai Chicken Burgers

Now I do have to note I changed up the recipe a bit because of my apprehension, so this is my version of the Blue Apron Recipe.

Blue Apron Thai Chicken Burgers
Prep time:
Cook time:
Total time:
Serves: 4 Servings
Ingredients
  • 1 inch piece of ginger grated (about 2 tablespoons grated ginger)
  • 1 stalk of lemongrass grated (about 2 tablespoons grated lemongrass)
  • 3 cloves of garlic, minced
  • 2 tablespoons of oil – seperated
  • 1 ½ lb ground chicken
  • 1 ½ cup panko bread crumbs
  • 2-4 teaspoons sriracha (add to taste)
  • 4 teaspoons sesame oil
  • 2 tablespoons low sodium soy sauce
  • ¼ cup mayo
  • 2 tablespoons Hoisin sauce
  • Bunch cilantro, stems removed
  • 1 tomato, sliced thin
  • 4 buns
Instructions
  1. In a large pan heat 2 teaspoons of oil over medium high heat. Add the ginger, lemongrass, and garlic. Cook for 30 seconds to 1 minute or until the mixture becomes aromatic. Remove from heat and place in a large bowl to cool.
  2. Lightly wipe out the pan. And make the Hoisin mayo by whisking together the hoisin sauce and mayo until well combined. Set aside.
  3. When the lemongrass, garlic, ginger mixture has cooled add the ground chicken, breadcrumbs, sriracha, sesame oil, and soy sauce. Using your hands mix the ingredients until well combined and then begin to form the mixture into patties about ½ inch thick.
  4. In the same pan used earlier heat 1 tablespoon of oil over medium high heat. Add the burgers to the pan and cook for 3 ot 5 minutes per side, until browned and remove from heat.
  5. Toast the buns if desired in the same pan before assembling burgers with burger, slice of tomato, cilantro, and hoisin mayo.
  6. Serve immediately.

More Burger recipes:

Mediterranean Chickpea Burgers

Mediterranean Chickpea Burgers

Thai Ground Chicken Salad

Thai Ground Chicken Salad

Chicken Caesar Buger

Chicken Caesar Buger

Mediterranean Chickpea Burgers

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This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

This is a great Copy Cat recipe for Morningstar Farms Mediterranean Chickpea Burgers that is full of flavor!

Mediterranean Chickpea Burgers

Remember way back when I did that whole Part Time Vegetarian thing? Well I’m still kind of doing it. I say kind of because I haven’t really kept track of what I eat in about 3 months, but while writing this post I decided to give my diet for the last little while a run down, and aside from a couple  weekends I’m still doing it with out even thinking about it. How awesome is that.

For those of you who don’t know Part Time Vegetarian, basically means that I only eat meat after 6 pm or with dinner. You can read more about why I started it in this post.

No when this whole thing started I was reliant on humus, bean burritos and MorningStar  products, but as time passes I have really expanded my horizons with hearty salads, tofu, and lots of veggie packed soups (I really love soup). I have also gotten a lot better about eating breakfast, and this Juice has become a staple snack in my life. I find myself craving vegetables like eggplant and zucchini, things that I was previously convinced that I didn’t like.

One of the things I started doing now that summer has hit is experiment with veggie burgers, which are incredibly satisfying and something I don’t know why I didn’t try more often before. I’m pretty sure that I perfected my own version of my all time favorite MorningStar Mediterranean Chickpea Burgers. These burgers from morning start are packed with flavor and great not only in burger form, but cut up in a wrap or on a salad. With this recipe I am able to make my own version in bulk for way cheaper, and then freeze them individually so that I can use them as needed. If you hadn’t noticed I’ve been into that lately.

The trick to keeping these from sticking together when frozen is to freeze them on a sheet tray first and then stack them with wax paper in between before sealing them up.

Mediterranean Chickpea Burgers

I know you are just going to love my copy cat recipe for these burgers. They are so flavorful, and have a dynamic texture that makes it hard to stop after just one!

Mediterranean Chickpea Burgers
Prep time:
Cook time:
Total time:
Serves: 6 to 8 Servings
Ingredients
  • 2 (15 Ounce) cans chickpeas, drained and rinsed
  • 1 roma tomato, deseeded & chopped
  • 1 cup packed fresh baby spinach
  • 2 tablespoons rice flour + more if needed
  • ½ teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon salt
  • 1 ½ teaspoons lemon juice
  • ½ teaspoon paprika
  • ½ teaspoon cumin
  • ¼ teaspoon tumeric
Instructions
  1. Place chickpeas, tomato, spinach, salt and lemon juice in a blender and pulse until the mixture is chunky. You may need to stop and scrap the sides to get it all even, however do not allow it to get smooth.
  2. Transfer the mixture to a large bowl and with a fork gently fold in the rice flour, garlic, salt, lemon juice, paprika, cumin, and turmeric.
  3. With your hands form the mixture into patties. If it is too sticky fold in some more rice flour a teaspoon at a time. If it is too dry add a drop or two of water.
  4. Once 6 to 8 patties are formed place them on a flat surface to be placed in the refrigerator for 30 minutes or the freezer for 10 minutes. This will help them hold together while cooking.
  5. Preheat the oven to 375 degrees. Place the cold patties on a greased baking sheet and bake for 12-15 minutes per side.
  6. Serve immediately.

Mediterranean Chickepea Burger

What are your favorite vegetarian burger recipes?

 

Related Posts:

Moroccan Chickpea Chili

Moroccan Chickpea Chili

Chicken Caesar Burger

Chicken Caesar Burger

Loaded Greek Salad

Loaded Greek Salad

Crock Pot Apple Barbecue Pulled Chicken Sandwiches

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This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

Apple season is starting to wind down over here as the frost starts to creep in so I’m trying to get the last of my favorite fair weather recipes out while I can.
Unfortunately I have been super busy lately trying to get all of these big ideas out of my head and into effect, as well as prepare for the impending holidays. I think I’m almost there I’m almost ready to let you guys in on what I have been doing/am going to be doing. You might already have some ideas, however we are moving on now.
What I meant to say there was that this recipe is great for the super busy. It’s one of those prepare it and leave it types, and when it’s done you just need to grab your buns and choose your toppings. I served it with some shredded cabbage, and a side of carrot sticks. Did I mention that I’ve been busy? Carrot sticks come in a lot around here when we lack time, or the energy to cook.
It’s also one of those recipes that is great for football season, since apples are around for pretty much its entirety and you can doubleor triple it easily. It could also be served over rice or pasta pretty easily if
you are looking for something different.
Crock Pot Apple Barbeque Pulled Chicken Sandwiches
Crock Pot Apple Barbecue Pulled Chicken Sandwiches (Serves 6-8)
1 Apple, peeled, cored and sliced
1 large onion, sliced thin
2 lbs boneless, skinless chicken breasts
1 tsp salt
1 tsp pepper
1 tsp smoked paprika
2 cups apple cider
1 cup ketchup
½ cup apple cider vinegar
½ cup apple cider
½ cup packed brown sugar
2 tsp ground mustard
¼ cup Worcestershire sauce
1 tsp garlic powder
1 tsp smoked paprika
1 tsp dried onion
 

Place the first 7 ingredients in a large crock pot and cook
on low for 6-8 hours. Once the chicken is done use two forks to shred the
chicken. In a large saucepan combine the ketchup, vinegar, cider, brown sugar,
mustard, Worcestershire sauce, garlic, paprika and onion, and stir until well
combined. Bring to a boil and then reduced to a simmer. Cook uncovered for 10
to 15 minutes until the sauce has thickened. Stir the sauce into the chicken
until well combined. Serve immediately.

Chipotle BLT, with Avocado & a Fried Egg

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Chipotle BLT, with Avocado & a Fried Egg

 

I am putting eggs & Chipotle on everything lately. Although
fabulous on their own they seem to be even better together. This amazing
sandwich is the brain child of this whole phase I’m going through. Like any
good food blogger I came up with this idea all on my own and then googled it so
make sure I didn’t see it subconsciously somewhere else first. It happens a
lot.
This guy; he made it first, I have to give him credit because his
food is amazing, and I’m kind of in love with his blog.
My recipe is a little different, because I was too lazy to go to
the store and buy chipotle peppers in adobo sauce, and why when I have the
powder at home?
Chipotle BLT, with Avocado & a Fried Egg
 
Chipotle Mayo BLT, with Avocado & a Fried Egg
1/3 cup plain mayo
2-3 tsp chipotle powder
2 slices of bread, toasted
1 egg, fried
3-4 strips of bacon, cooked
1-2 slices of tomato
A few lettuce leaves
½ an avocado, sliced
 
In a small bowl whisk together the mayo and chipotle powder.
Spread about a tablespoon on one slice of bread. On the other, layer all other ingredients
and top with the other slice, mayo side down. Serve immediately.
This little baby was served with a side of Baked Garlic & Salt
Fries. Super easy, delicious and sure to please ANYONE, even picky little kids. My suggestion is to gobble them up with a bit of the chipotle mayo, or even mix it with some ketchup before dipping. It’s pretty outstanding.
Baked Garlic & Salt Fries
 

2-3 large potatoes, sliced 
1 tbsp extra virgin olive oil
3 cloves of garlic, minced
1/2 tsp salt
1/4 tsp pepper


Preheat the oven to 450 degrees. On a baking sheet toss the potatoes with all other ingredients until well combined. Spread across the sheet and bake for 30-35 minutes or until golden and crisp. serve immediately.