A chili chicken burger for a hot day

How to stay sane for the whole school year is the theme of a new cookbook for parents titled The School Year Survival Cookbook (Appetite by Random House, $29.95).

The authors are Toronto journalists and mothers Laura Keogh and Ceri Marsh whose blog, www.sweetpotatochronicles.com, discusses how to keep active kids fuelled, make sure lunch boxes come home empty and serve up nutritious family dinners. Compared to their earlier book, How to Feed a Family, this sequel emphasizes planning in advance.

Their “pantry for success” chapter is packed with how to organize it and what to stock it with. Their 110 recipes include mixes for pancakes, muffins and biscuits, meal plans “for sanity” and a tempting collection of breakfast ideas to launch children into the day. Lunches are varied, from interesting make-ahead soups to quesadillas, patties and cakes that can be eaten quickly with your hands. Weeknight dinners are satisfying, including today’s burger recipe. And their “leftover makeovers” are handy.

CHILI CHICKEN BURGERS

Crema (see recipe below)

1 egg

1 pound (500 g) ground chicken

1 clove garlic, finely minced

1/2 red onion, finely minced

1 tablespoon (15 mL) chili powder

1 teaspoon (5 mL) ground cumin

1/2 teaspoon (2 mL) salt

1/4 teaspoon (1 mL) freshly ground pepper

4 thin slices cheddar cheese

4 buns Lettuce, tomato slices, etc.

1 cup (250 mL) guacamole (optional)

Crema: In a small bowl, combine 1 cup (250 mL) sour cream, ¼ cup (60 mL) each of fresh lime juice and chopped fresh coriander, and salt and pepper to taste. Cover and refrigerate. In a large bowl, whisk egg and blend in chicken, garlic, onion, chili powder, cumin, salt and pepper, mixing well. Divide into four patties slightly wider than the buns. Oil a heavy frying pan lightly, heat over medium heat and sear the four patties, without moving them, for about five minutes, until bottoms are firm and browned. Turn patties and cook for another three to four minutes. Lower heat, top each patty with cheese and cover until cheese melts. Internal patty temperature should be 165 F (75 C). Toast buns, spread crema on bottoms, add lettuce, a burger, tomato slice and some guacamole (optional). Add top bun and serve at once. Serves 4