Where's the beef?
When the sun is shining and you have 4 pounds of ground chicken (courtesy of Gold n' Plump) left in your freezer, who needs beef? The secret to a nice juicy chicken burger is adding enough liquid to the mix. I found a combination that I really love. Summer, I'm ready for you!
Ingredients:
1 pound Gold n' Plump ground chicken
1 shallot chopped
1 clove garlic
1 egg whisked with ¼ cup milk
¼ – 1/3 cup bread crumbs
salt, pepper
herbs such as oregano, basil, or any others you like
3 tbsp each soy sauce, Worchestershire sauce
1 tbsp rice vinegar
1 tbsp corn syrup (I'm going for something like a teriyaki sauce)
Method:
Mix well and let sit about 20 minutes, covered.
Oil your grill and form patties (they will feel wet, but they will hold together, I promise)
Grill on one side 'til golden. Flip after 5 minutes or so, then cook until golden on both sides and cooked through. Top with cheese and other condiments. I like a wasabi mayonaise, lettuce and grilled onions.
3 comments:
Definitely helps, too, if you use dark meat chicken. More fat -- thus, more flavor and moisture. After all, fat IS good. OK, just not on the hips, though. ;)
I'm trying to use more chicken and less beef in our diets too. Love the seasonings you've used in your burgers and all the "fixins" as well.
I was honestly surprised how good the chicken tasted. I was a little doubtful-shhh.. It is really flavorful, and holds up well where I have used beef before.
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