Fall Flavor Chicken Burger

In order to fit in all those extra calories on Turkey Day, my family and I try to eat healthier before the big cook off. If cinnamon chicken burgers and pomegranate don?t seem to get your mouth watering, try it, you may be pleasantly surprised.

For new cooks, the best way to find what you might like to make, is researching recipes online. For the pepper sauce and salad dressing, I took most of my inspiration for the recipes from two of my favorite chefs on foodnetwork.com. I encourage anyone to go and find what he or she like then make it their own.

Apple Cinnamon Chicken Burger:
1lb ground chicken
½ teaspoon cinnamon
¼ teaspoon cumin
2 tablespoons of spiced apple cider
2 tablespoons finely diced onion
1 clove finely diced garlic
Handful of plain breadcrumbs
Salt and Pepper

*Roasted Pepper Sauce:
1 (12-ounce) jar roasted peppers in water, drained
A drizzle extra-virgin olive oil
1 large clove garlic, crushed
1 teaspoon balsamic vinegar

**Pomegranate Spinach Salad:
½ cup pomegranate juice
2 tablespoons apple cider vinegar
2 tablespoons olive oil
2 teaspoons Dijon mustard
1 bag of Spinach
¼ cup of dried cranberries
¼ cup feta cheese

Combine all the ingredients together. The mix will be very sticky and feel wet, don't add more bread crumbs or you will have a meatball instead of a burger.

Put a large skillet over medium heat with enough olive oil to coat the pan. Split the mixture into three or four burgers and put them in the skillet. Let the first side get nice and brown. When you flip your burgers, turn the heat to low and put a lid on the pan. This will help the burgers cook through faster without burning the other side.

When the burgers are cooked through, remove the lid; turn the heat back up to medium high and brown up the second side.

For the pepper sauce, combine all your ingredients into a blender and blend until a slightly chunky sauce. If you like it smoother blend it longer. Add salt and pepper to taste.

For the salad, take the pomegranate juice, olive oil and mustard, put them into a plastic container, and shake until combined. Add salt and pepper to taste.

Let everyone add the cranberries and cheese that they like on top and enjoy.

*Recipe inspired by Rachel Ray?s "Roasted Pepper Paste?
**Inspired by Robin Miller?s ?Spinach Salad with Dried Cranberries, Walnuts and Pomegranate Vinaigrette?