Let’s face it. Poultry can be dry and bland. But ground chicken used anywhere in place of ground beef cuts at least half the calories and most of the fat from the protein portion of the burger. And it’s delicious if you just don’t fight it. Here’s another tip - instead of trying to make your ground poultry taste like beef, embrace its flavors with Thanksgiving-style herbs like sage, rosemary, and thyme. I’m a greasy beef-burger-lover-at-heart, I set out to create a Chicken Burger (or Turkey!) that wouldn’t disappoint.
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Cooking Instructions
Place ground chicken and all patty ingredients in a large bowl, and mix well without squeezing or overworking. Lose fingers help keep a gentle touch. Wash hands well and leave some cold water on your hands.
Divide mixture into four equal parts. Form 4 patties, about ½” thick, slightly larger around than the buns. Wet hands should make the sticky mixture manageable, but if you have trouble, chill the mixture for 30 minutes or wash and spray your hands with nonstick cooking spray.
Heat olive oil in a large preferably cast iron skillet over medium high heat until it shimmers. Add patties, without crowding, working in batches. Cook for 2 minutes or until deep golden, then flip. See those cheesy crispy edges?
After one minute, top each burger with a slice of cheese and place a large lid over the skillet to melt the cheese. Wait one minute.
Once cheese is melted, remove patties from skillet directly to buns.
Split buns and lightly toast in oven or under broiler/grill. For bonus points, brush with olive oil or melted butter before toasting.
Cut avocado in half, scoop out a generous amount then "smash" it on the base of the bun with a fork. Sprinkle with salt and pepper.
Top with Chicken Pattie, then rocket/arugula and tomato.
Smear the top bun with mayonnaise (or relish, tomato paste, other condiment of choice) and place lid on bun.
Devour and be happy!
Ingredients
Directions
Place ground chicken and all patty ingredients in a large bowl, and mix well without squeezing or overworking. Lose fingers help keep a gentle touch. Wash hands well and leave some cold water on your hands.
Divide mixture into four equal parts. Form 4 patties, about ½” thick, slightly larger around than the buns. Wet hands should make the sticky mixture manageable, but if you have trouble, chill the mixture for 30 minutes or wash and spray your hands with nonstick cooking spray.
Heat olive oil in a large preferably cast iron skillet over medium high heat until it shimmers. Add patties, without crowding, working in batches. Cook for 2 minutes or until deep golden, then flip. See those cheesy crispy edges?
After one minute, top each burger with a slice of cheese and place a large lid over the skillet to melt the cheese. Wait one minute.
Once cheese is melted, remove patties from skillet directly to buns.
Split buns and lightly toast in oven or under broiler/grill. For bonus points, brush with olive oil or melted butter before toasting.
Cut avocado in half, scoop out a generous amount then "smash" it on the base of the bun with a fork. Sprinkle with salt and pepper.
Top with Chicken Pattie, then rocket/arugula and tomato.
Smear the top bun with mayonnaise (or relish, tomato paste, other condiment of choice) and place lid on bun.
Devour and be happy!