Several years ago I joined this crazy little social media site called Twitter. You may have heard of it. For the most part, I would check in every few days and there wasn’t much that caught my eye. That changed one day, however, when I came across this gentleman, joined sometimes by his (then) girlfriend and friends doing this weird thing: A twitter marathon. There he was (and sometimes they) staying up for hours and hours upon more hours (over 100 hours at a time as a matter of fact!) tweeting about this film he wanted to make. He also posted a teaser for it. I was immediately intrigued with him and his passion for his project. He was one of the very first to take a chance on the general public’s support and led the way for many other crowdfunded projects. Loving the horror genre the way I do, this was a no brainer. I couldn’t pass up his energy and I donated. As time passed, I found him on Facebook and, I hope he feels the same, we became friends. His (then) girlfriend is now his wife and they have produced two beautiful girls. As life goes, there have been up and downs for Antony. But through it all, even when he felt he was at his lowest, he persisted on. He has pushed through the naysayers and now, 10 years after beginning the chase for his dream, the finish line is just through the (Not Quite) Zombie horde. A fundraising push is running now through April 1st and I do hope you’ll check out the film’s page and earn some amazing perks by donating to help him, his crew and the cast of this amazing film to reach completion. If you cannot donate, please be sure to let all your horror movie loving friends and family know about this project.
Catch the trailer and donate on the Invasion page. (Warning: The Invasion of the Not Quite Dead trailer contains graphic images and may not be suitable for all audiences.)
Wait! There’s more!
One of the great services Minimalist Zen offers is Movie Reviews and tasty dinners to go with them. I haven’t actually seen Invasion of the Not Quite Dead to be able to give you an honest review of it (but, let’s face it, we both know it’s going to be the next best cult following film EVER MADE!) As an Executive Producer (I think) on the film, I may or may not have been privileged enough to see one or two scenes, but again, not quite enough to give you that review. What I can offer you though, is a fitting recipe. I have no idea if they are Zombies or Not Quite Zombies, or Aliens, or rabid rugby players, or just people who’ve gone crazy over some bad blood sausage but, what I do know, is that they are pretty juicy looking. The makeup effects alone should make any horror fan drool over the idea of this film. Juicy, ooey, gooey, bloody, moist…..okay, I’ll quit. I guess you don’t need to read all that when you’re about to make my recipe. But, in that spirit ooey, gooey, blo….uhm, I’ve created this recipe with a cheesy center that just oozes deliciousness!
Like Invasion of the Not Quite Dead emphasizes, our recipe agrees, it’s just not good if you don’t get some on your chin!
I made a double recipe because I have two guys with enormous appetites to feed but the recipe will only read for the single recipe to make approximately 4 burgers.
In a small bowl, add the shredded cheese, softened cream cheese, minced garlic, garlic powder, salt, pepper and Sriracha. Add more or less of the Sriracha based on your personal taste. I love Sriracha but have to go light because my husband is a heat wimp.
If you want to stop here and eat this with crackers, by all means, do it! It is absolutely delicious and I’m definitely doing the dip thing for the next party I have.
Now blend your burger ingredients in a separate bowl. Mix chicken, cheese, bread crumbs, an egg, more garlic, salt, pepper and, if you’re evil like me, sneak in more Sriracha.
Once well blended, shape into large, flat rounded patties. Add approximately 2 tbs of the stuffing to the center. Now, here is the tricky part but I have faith in you. Wrap the patty around the filling and then re-pat down into a thick patty. It’s okay if a bit of the stuffing comes through but try to avoid this so it isn’t lost during baking.
I was actually impressed these turned out as well as they did when I patted them out again. It was purely an experiment to do this but it worked.
On Medium High heat, sear each burger for approximately 1 minute on each side. Place seared burgers on a greased baking sheet and bake at 375 degrees for about 35-40 minutes. Serve as is or on buns with your favorite toppings.
Prep Time: 15 Mins
Cook Time: 40 Mins
Total Time: 55 Mins
Yield: 4 Servings
For the Filling:
- 1/2 cup shredded cheese (use your favorite kind)
- 1/2 cup softened cream cheese
- 1 tsp minced garlic
- 1 tbs Sriracha (use as much or as little as you’d like)
- 1/4 tsp garlic powder
- salt and pepper to taste
For the burgers:
- 1 pound ground chicken
- 1 tbs Sriracha (or as much as you want to sneak in there)
- 1 tsp minced garlic
- 1/4 cup shredded cheese
- 1 egg
- 1 1/3 cup bread crumbs
- salt and pepper to taste
Mix all of the filling ingredients in a small bowl and set aside.
Mix all of the burger ingredients in a mid-size bowl. Pat into rounded patties and place on wax paper sprayed with cooking spray. Add approximately 2 tbs of the filling to the center of each patty. Wrap chicken mixture around the filling and re-flatten into a patty.
Sear in a greased pan on Medium High heat for approximately 1 minute on each side. Transfer to baking sheet and cook in 375 degree oven for approximately 35-40 minutes. (Center should be at least 165 degrees)
Serve as is or on a bun with your favorite condiments.